Bread with garlic butter

Would you rather see the UK version? Would you rather see the Bread with garlic butter version? Would you rather see the Australian version? Would you rather see the German version?

Would you rather see the Dutch version? Você prefere ver a versão em português? The cost per serving below is generated by Whisk. Pile the flour on to a clean surface and make a large well in the centre. Pour half your water into the well, then add your yeast, sugar and salt and stir with a fork. Slowly, but confidently, bring in the flour from the inside of the well.

You don’t want to break the walls of the well, or the water will go everywhere. Continue to mix until it’s stodgy again, then you can be more aggressive, bringing in all the flour, making the mix less sticky. Flour your hands and pat and push the dough together with all the remaining flour. This is where you get stuck in. With a bit of elbow grease, simply push, fold, slap and roll the dough around, over and over, for 4 or 5 minutes until you have a silky and elastic dough. Flour the top of your dough.

This will improve the flavour and texture of your dough and it’s always exciting to know that the old yeast has kicked into action. Once the dough has doubled in size, knock the air out for 30 seconds by bashing it and squashing it. 30 minutes to an hour until it has doubled in size once more. This is the most important part, as the second prove will give it the air that finally ends up being cooked into your bread, giving you the really light, soft texture that we all love in fresh bread.

Very gently place your bread dough on to a flour-dusted baking tray and into the preheated oven. Don’t slam the door or you’ll lose the air that you need. Bake for 25-30 minutes or until cooked and golden brown. More examples Shall I cut you a slice of bread? There’s nothing better than fresh bread, straight from the oven.