Kitchen Magic! Our Daily Bread...



Do you love the aroma of freshly baked bread? Delight in slicing into a warm, rustic loaf? Love the idea of making your own bread, wraps and pizza base? And would you love to have it without all the kneading and knocking back and waiting? How about start to finish in just over an hour? Well, here's a super quick handmade, bread recipe that works like magic...

STEP 1: 

Ingredients:
400g bread flour - I like to mix brown and white. 
1 x sachet of easy bake yeast. 
1 x tea spoon of fine salt. 

Mix in a big bowl

STEP 2 

Then, add hand-hot water, a little at a time, mixing with one hand until you bind into a wet - but not too wet - dough. 

STEP 3 

Leave to sit with a tea towel over it for 10 minutes. 

STEP 4 

Then, oil a work surface with olive oil. 
Tip out the dough and knead into a smoother ball of dough..for about 20 seconds. 
Wash, clean and dry your bowl. 
Coat bowl with olive oil, return dough to bowl under a tea towel. 
Leave to rise for about 30 mins or until needed. 

STEP 5 - BREAD

At this point, if you want BREAD, you can tip into a loaf tin, slash the top 3 times, sprinkle over some oats
bake in oven on high for 22 minutes
empty onto wire rack. 
if the bottom of loaf sounds hollow when you knock on it, it’s done. 
leave for at least 30 mins before slicing. 

And, if you have leftovers, you can slice and freeze...or, it's great for toast over the next day or two. 

STEP 5 - PIZZA BASE

Put generous layer of bread flour on dry work surface
tear off a small handful of the dough (about a fifth of the mixture), 
coat with some bread flour and roll out into thin circular base. 
Transfer to floured pizza paddle, add your toppings, transfer to pizza stone in your super hot oven. 

STEP 5 - FLATBREAD/WRAPS

as above with pizza base, except, tear smaller handful of dough and roll more thinly. 
Then, transfer to dry, hot frying pan. 
Spike in some air holes with fork. Flip flat bread over after around a minute and repeat other side. 
Don’t overdo or could become too firm and tricky to roll. 
Leave on a wire rack. 
Repeat process for each flat bread. 
Note: Clean burned flour from drying pan between uses, with a piece of kitchen towel, otherwise it can get a bit smoky and grubby.
Serve ASAP or wrap in clean tea towel and keep in bread bin for up to 3 days; wraps can be filled with something tasty and either served soft or crisped up in oven or grill.

You are welcome! 



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