My bread hero is Richard Bertinet. You can find his basic dough recipe on YouTube. Search his name and Dough (name of his book). He has a different technique but it works. Start with a bread mix.
It’s not difficult, but it does take practice and patience. You should certsinly have a go, you have very little to lose….in my book, I always quote a Garfield saying….”All mistakes guaranteed edible!” … Love making bread!
500g Strong white bread flour
7g Fast acting dried yeast
50ml Good olive oil
50-100g Cheese, grated, depending on strength and to taste
- Place the flour in a mixing bowl, add the yeast and salt. Stir to mix.
- Add the cheese and stir again.
- Make a well in the centre of the bowl and add the olive oil and a little of the water. Start to mix, adding more water gradually until it is all incorporated.
- The dough will be quite sticky initially – don’t be tempted to add more flour as it will make the bread heavy. Turn the dough out onto a lightly floured surface. Knead the dough for about 10-15 minutes, until it starts to become smooth and elastic in texture.
- Place the kneaded dough in a floured bowl and cover with cling film or a cloth. Leave in a warm place to rise for 90-120 minutes, the dough should double in size. Meanwhile, lightly grease a 2lb loaf tin or baking tray.
- Turn the dough out onto a lightly floured surface, knead gently again, to remove the air. Shape the dough into a loaf by folding it over, in half, lengthwise and then repeat from the opposite side. Fold over each end to the middle. Repeat the lengthwise folding once more and place in the loaf tin or on the baking tray.
- Cover the dough with a clean cloth once more and leave to prove for 40 minutes, the dough should rise once more.
- Preheat the oven to 200°C / 400°F / Gas 6.
- With a very sharp knife, make diagonal slits in the top of the dough (optional).
- Place in the centre of the oven for 40 minutes, until golden brown. The bottom should sound hollow when tapped. Allow to cool before slicing.