| Cook Time | 40 minutes |
| Servings | loaf |
Ingredients
- 500 grams Plain Flour
- 1 teaspoon Salt
- 60 grams Butter cubed
- 7 grams Active Dry Yeast
- 1 Egg beaten, for glaze
Ingredients
| |
Instructions
- Tip the flour and salt into a bowl and add the butter. Rub the butter in until the mixture resembles fine breadcrumbs. Stir in the dried yeast.
- Pour in 300 ml warm water and mix into the flour to form a dough. Knead dough for about 10 minutes, either in an electric machine or by hand, or until the dough is smooth and elastic.
- Break off about a third of the dough. Shape the larger into a ball and place on the baking sheet. Shape the smaller piece into a ball. Brush a little water on the centre of the larger ball and place the smaller ball on top. Use a floured finger to press all the way down through the centre of the dough, as far as possible, so it almost touches the baking sheet. Use the tip of a knife to score lines about 5 mm deep through the dough, marking it into 12 wedges.
- Cover the loaf with a clean tea towel or a piece of oiled cling film and leave it to prove in a warm place for 45-60 minutes or until it's doubled in size.
- Set the oven to 220c. Remove the tea towel from the loaf and brush with egg glaze. Bake the loaf in the centre of the oven for 30-40 minutes, until it's an even, golden colour, and the loaf sounds hollow when tapped on its base. Cool on a wire rack.
Share this Recipe