PennyBy Penny    

August 8, 2017

Not the quickest bread to make

  • Prep: 12 hrs 15 mins
  • Cook: 25 mins
  • Yields: 2 loaves


For the starter

1/8 teaspoon dried yeast

2 tablespoons warm water

5 tablespoons warm water

150g strong bread flour

For the bread

1/2 teaspoon dried active baking yeast

2 tablespoons warm milk

150ml warm water

1 tablespoon olive oil

275g strong bread flour

1 1/2 teaspoons salt


1In a bowl, stir together the 1/8 tspn of yeast and 2 tablespoons warm water and let stand 5 minutes, or until creamy.

2Add the remaining 5 tblspns water and 150g bread flour. Stir for a few minutes, then cover bowl with cling film.

3Let the starter stand at cool room temperature for at least 8 hrs

4 In a small bowl, stir together yeast and warm milk and let stand 5 minutes, or until creamy.

5Use an electric mixer with dough hook blend together milk mixture, starter, warm water, olive oil and flour at low speed , you want the flour just moistened; add salt and mix until smooth and elastic, 6-8 minutes. Scrape dough into an oiled bowl and cover with cling film.

6Let dough rise at room temperature until doubled in size , about 1 1/2 hours.

7Turn dough out onto a well-floured work surface and cut in half.

8Put each half onto a ined baking tray and form into an oval about 25cm long.

9Dust tops with flour. Cover loaves with a clean, damp tea towel. Let loaves rise at room temperature until almost doubled in size

10preheat oven to 220 C

11Bake for 20 -25 minutes, or until golden.

12 Cool loaves on a cooling rack

Don't try to rush this bread .This dough feels really sticky but it's supposed to so don't worry


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