Making bread is one of the most therapeutic activities you can do and the end result, once toasted and buttered, is so rewarding and satisfying to eat.
● 2 cups flour (extra for dusting)
● 2 tsp salt
● 7g sachet instant yeast
● 3 tbsp olive oil
● 300ml warm water
● Oven preheated to 220 degrees Celsius
● Big bowl
● Measuring Cups and Spoons
● Baking Tin or Dish
● Baking Paper
● Sharp Knife
Wash your hands!
Sieve 2 cups of flour into your bowl, you can also just add 2 cup of flour directly to your bowl and gently whisk it through with a whisk or a fork to get rid of the lumps.
Add your salt and yeast to the bowl of sieved flour and lightly mix it through.
Create a well in the middle of the flour using your finger or a spoon.
Pour your olive oil and water into the center of the well and stir it all together. I like to do this with my hands.
Dust a surface with flour and pour out the dough onto the dusted surface.
Now for the extremely therapeutic part – knead the dough for 10 minutes gradually add more flour if the dough is too sticky.
Coat a big bowl with oil and place the dough into the bowl and cover the bowl using a cloth or cling wrap. Now, allow the dough to rise for 1 hour.
Time to clean up! During this stage, do this mindfully, slowly and thoroughly.
Line a baking tin or dish with baking paper, you can also coat it with butter and dust it with flour. I sprayed mine with bake ‘n cook.
Punch the air out of the dough and turn it in on itself to create a ball (do not roll it into a ball.) Place the dough into the prepared baking tin and cover, leaving it to rise to double its size for another hour.
Once the dough has risen, dust the top with a little bit of flour and using a sharp knife, cut an X on the top of the loaf.
Bake it for 30-35 minutes until golden brown, allow it to cool before slicing, toasting and buttering.
How to fully enjoy your bread
It is said that the earliest bread was made in or around 8000 BC in the Middle East, specifically Egypt. Different types of bread have been a staple in many diets, because it is delicious and filling. Despite the new found horrors of gluten, we are lucky that bread can be made in many ways, with many different ingredients.
Today, buying a loaf of bread is a thoughtless process, which often allows us to forget the extensive process each ingredient went through beforehand. Be grateful for that.
To fully enjoy your bread, I would like to encourage you to be mindful and aware of the process it took for you to make the bread and have an even deeper appreciation for the ingredients used to make it.
It is very easy to lose appreciation in our fast paced life’s, especially for the smallest things such as bread. I hope that making this bread with your own two hands has helped you gain back that appreciation. And if you thoroughly enjoyed making it – why not do it again sometime?
Tips and Recommendations
If you don’t have a Sieve you can use a whisk or fork to break up the clumps of flour.
Yeast is a crucial ingredient here, most yeast sachets are instant but just double check that it is.
If you don’t have olive oil, you can use normal oil or butter.
Despite the kettle in the photo, ensure that the water you use is warm not boiling hot.
If the dough is at first too stiff you can add 2 tbps of water and if it’s too sticky, gradually add flour during the kneading stage
If you don’t have 2 big bowls, just throughly wash and dry the one you’ve used and use it again for the rising stage.
If you don’t have a tin or dish, you can just use a tray – not sure how it’ll turn out but you can test that for me.
If you don’t have baking paper, you can butter and dust the tin with flour.
Cut your dough in half before the rising process to make two smaller loaves and bake in two separate prepared dishes.