Bread

What you need:

 

4 cups (1kg) plain flour

80g butter

25g dried yeast

1 tsp salt

water

 

Method:

 

So the mixing of the ingredients is simple, simply place the flour, salt and butter (at room temperature) in the mixer with a dough hook, and place on a slow speed. add the yeast to water (room temperature to activate the yeast), and simply por the yeast mix into the mixer (you may need a little more water) until the dough has combined (see picture) and all the flour is mixed together.

Then place a little oil on your surface (not flour) and knead the dough mixture for approximately 5 minutes, soaking up all the oil. Then place the dough inot the metal container it was mixed in and leave in a warm place covered with a damp towel in order for it to prove, this should take 45-60 minutes. Once the dough has holes in it, it's ready.

Sift a little flour onto your surface and knead the proven dough mixture once again for approximately 5 minutes. sift more flour onto your baking tray and place dough onto tray (it's optional to mkae patterns or cuts in the bread at this point). Once again, leave the dough to prove with a damp towel over the top, and once again, it's ready when the dough has holes in it. (See pic>)

Place in the oven at 180 degrees and bake for approximately 40 minutes. I turn the loaf over and bake for a further 10-15 minutes upside down, to ensure an even crust.. Tap the bottom of the bread, if it sounds hollow, it's ready.