Huxtable bread

Huxtable bread

By
From
Huxtabook
Makes
2–3 loaves
Photographer
Chris Middleton

Bread is one of the great simple pleasures in life. It unifies all cultures and brings people together to break it. For me there are few better smells than fresh bread out of the oven. Warm, just-baked bread with lots of excellent butter is heaven!

Ingredients

Quantity Ingredient
900g plain flour, plus extra for dusting
1 tablespoon sea salt, plus 1 tablespoon extra, for sprinkling
1 tablespoon fresh yeast
or 2 teaspoon dried yeast
600ml warm water
2 tablespoons extra virgin olive oil

Method

  1. Mix the flour and salt together in a large bowl.
  2. Whisk the yeast and water together, then pour into the dry ingredients. Mix together, then turn out onto a lightly floured bench and knead until a smooth ball forms.
  3. Place in a clean bowl dusted with a little flour. Cover with plastic wrap and leave to prove in a warm draught-free spot for 1 hour, or until doubled in size.
  4. Knock back the dough by punching it lightly, then shape into two or three loaves. Place on a tray lined with baking paper. Cover with a cloth and put the loaves in a warm place to prove for a second time, until doubled in size again.
  5. Meanwhile, preheat the oven to 220°C.
  6. Brush the loaves with the olive oil and sprinkle the extra salt over the top. Bake for 20 minutes, or until a dark golden crust has formed.
  7. Remove from the oven and place on a rack to cool. The bread is best eaten within a day or so.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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