· 300 ml tap water
· 1 level teaspoon yeast
· Canola spray for the loaf tin
· You will need a mixer with the dough hooks
· In a large mixing bowl mix all the dry ingredients
· Add the water and continue mixing with the dough hooks until the mixture until it doesn’t stick to the bowl (to stop it sticking you may need to add 1 tablespoon of bread flour at a time) – approximately 10 minutes
· Leave the dough in the bowl, cover with glad wrap and let the dough rest until doubled in size – approximately 20 minutes
· With the dough hooks knead the dough again for 5 minutes
· Remove it from the bowl and roll out flat to approximately 25/30 mm thick and the width of the loaf tin. Then roll it up and place in the greased loaf tin, cover with oiled glad wrap and leave for 1 ½ hours
· Pre heat the oven to 220
· Remove the glad wrap and bake for 25 minutes, once out of the oven remove from the tin immediately so it doesn’t sweat and let the loaf cool on a rack
This recipe can be halved for making pizza bases, just don’t let it rise the second time before putting on toppings. Pizza bakes for approximately 20 minutes.
You can use exactly the same dough for bread rolls - just roll the dough into balls instead of a loaf – the rest of the method is the same.
If you want a raisin loaf – add a cup of mixed fruit, two tablespoons of cinnamon and 2 tablespoons of raw sugar when you knead it the second time. The rest of the method is the same.