Saturday, March 21, 2020


Hopefully everyone is staying at home. I know not all are at home judging from the busy street in front of the house. And I will zip my mouth from here before I start to rant.

I love the smell of freshly baked bread. Warm and fresh from the oven its an absolute joy to eat. I never seem to get the texture right until I watched this series called Bread by Paul Hollywood where he advises to rub some olive oil on the work surface instead of dusting with flour.
What happens if you dust with flour? You are basically adding more flour to the dough. This recipe worked really well, I  sometimes make a smaller bread using half the recipe so feel free to adjust to your liking.

Recipe from Paul Hollywood's Basic bread recipe.
Click here to view how to make and shape a good white bread.



Prep time: 1 H & 30 MCook time: 45 MTotal time: 1 H & 75 M


  • 500g bread flour ( or use plain flour if you dont have any)
  • 2 tsp yeast ( instant
  • 1 level teaspoon salt
  • 2 tsp sugar
  • 3 tbsp olive oil
  • 320ml water
  • extra  olive oil 


How to cook Bread

  1. Sift flour into  large bowl, mix in salt and sugar. Then add the yeast. 
  2. Make a well in the centre and add the oil and then stir in water, mixing in as you add the water. 
  3. Once the dough comes together transfer onto an oiled surface. Knead well for 10 minutes. Then transfer to an oiled bowl and cover with a damp cloth or cling film and leave to rise in the kitchen. 
  4. Preheat the oven to 200 Degree C.
  5. Once its doubled in size, punch the dough down, knead a few times then stretch and roll and tuck the ends. 
  6. Place in an oiled baking tin, cover with cling film or cloth and leave to rise for another 30 to 45mins, then brush with water and dust with some extra flour and pop in the preheated oven, (bottom shelf of the oven)
  7. Bake for 30 minutes at 200 degrees C and then reduce temperature to 180 and bake another 20 minutes. 


There are two kinds of yeast, active dry and instant. Instant yeast has very tiny granules which you can use immediately while the other, active dry has larger granules which needs to be added into tepid water with a little sugar and left to activate for 10 minutes. If using the active dry be careful to reduce the water content so your doesn't get too wet.
Created using The Recipes Generator

1 comment:

  1. Staying at home and baking bread is something I am going to do today too :-) Yours looks awesome, Nammi.


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