This has become a firm favourite & as such a weekly bake at Casa Da Trompie!
I make it as a vegan option, so no milk or butter - the alternative options are listed below too.
2 & a half cups of tepid water (can do 50/50 milk & water if you prefer)
7 tablespoons white sugar
1 x 10g yeast sachet
3 teaspoons salt
Mix the above together in a large mixing bowl, leave for 5 minutes.
Add 900 grams of all purpose or wheat or bread flour (I use the Eureka Mills white bread flour).
Add 7 tablespoons of olive oil. (can use butter or lard instead).
Mix together as best as you can (it will be difficult to incorporate it all properly).
Leave for 10 minutes, dough will have more structure. Continue to mix in the bowl for another 5 minutes.
Cover & leave for 30 minutes.
After 30 minutes dough will have more structure & be softer. It can now be kneaded on a floured surface - stretch & fold, turn 90 degrees & repeat for 10 minutes.
Oil a bowl, place dough into bowl, lightly oil the top of the dough & cover.
Leave to proof for 2 to 3 hours, dough will double in size.
Flour a surface, remove dough from bowl, knead as before for approx 10 minutes.
The stretch the dough out (you can use a rolling pin to do this) so it is as wide as the loaf pan you are going to use.
Roll the dough, pulling slightly as you roll so you stretch the dough each time you roll it.
Place it in an oiled loaf pan seam down.
Cover & leave for 2 to 3 hours until it has doubled in size again.
Bake in a preheated oven at 200 degrees for 30 to 40 minutes (30 minutes with a fan oven)
After 10 minutes:
After 20 minutes:
End result:
I make it as a vegan option, so no milk or butter - the alternative options are listed below too.
2 & a half cups of tepid water (can do 50/50 milk & water if you prefer)
7 tablespoons white sugar
1 x 10g yeast sachet
3 teaspoons salt
Mix the above together in a large mixing bowl, leave for 5 minutes.
Add 900 grams of all purpose or wheat or bread flour (I use the Eureka Mills white bread flour).
Add 7 tablespoons of olive oil. (can use butter or lard instead).
Mix together as best as you can (it will be difficult to incorporate it all properly).
Leave for 10 minutes, dough will have more structure. Continue to mix in the bowl for another 5 minutes.
Cover & leave for 30 minutes.
After 30 minutes dough will have more structure & be softer. It can now be kneaded on a floured surface - stretch & fold, turn 90 degrees & repeat for 10 minutes.
Oil a bowl, place dough into bowl, lightly oil the top of the dough & cover.
Leave to proof for 2 to 3 hours, dough will double in size.
Flour a surface, remove dough from bowl, knead as before for approx 10 minutes.
The stretch the dough out (you can use a rolling pin to do this) so it is as wide as the loaf pan you are going to use.
Roll the dough, pulling slightly as you roll so you stretch the dough each time you roll it.
Place it in an oiled loaf pan seam down.
Cover & leave for 2 to 3 hours until it has doubled in size again.
Bake in a preheated oven at 200 degrees for 30 to 40 minutes (30 minutes with a fan oven)
After 10 minutes:
After 20 minutes:
End result:
