Bread
Main ingredients: Flour, yeast, sugar, salt, olive oil
Equipment: Large mixing bowl, spoon, baking pans
Matt says: "The more often you make it, the better it gets. Once you get the hang of it you'll never buy bread from the shops again. I make 3 loaves a week, eat one straight away and freeze the other two."
For 3 large loaves
- 9 cups flour (2 cups wholemeal, 7 cups white)
- 4 cups warm water
- 2 sachets yeast
- 2 teaspoons salt
- 2 level teaspoons sugar
- 2 tablespoons olive oil
In a large bowl mix flour, yeast, sugar and salt.
Add warm water, stir with wooden spoon then add oil.
Dust hands with flour and knead 100 times in the bowl.
Sprinkle lightly with flour from time-to-time if sticky.
Cover and leave for one hour (or until doubled in size) in a warm place.
Prepare 3 tins, lightly grease with olive oil.
Knead dough 10-20 times, split into three and place in tins. Press down a bit.
Leave again in a warm place for at least 45 mins.
Preheat medium oven.
Bake for 20-35 mins.
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