Ingredients
- 500 grams strong white bread flour ( Could use Wholemeal if you wished )
- 1 teaspoons salt
- 1 teaspoon sugar
- 3 x 7g sachets dried yeast
- White pepper, about ¼ of a teaspoon
- 150 ml tepid water
- 150 ml milk
Instructions
- Add the milk, water, sugar, oil and yeast; to a large mixing bowl, mix well. Sprinkle the yeast on top and leave to dissolve. Once dissolved, stir to combine and leave for 10 minutes.
- Add half the flour to the yeast mix, and stir to combine. Stir in the rest of the flour and the salt. Mix until all the liquid is incorporated into the flour. Turn out onto your surface (it may be crumbly) and start kneading to incorporate the flour. Knead the dough for at least 8 to 10 minutes until it is smooth.
- Clean out the mixing bowl and rub with a little oil or lard and place the kneaded dough inside. Cover the bowl tightly with cling film and let rise at room temperature (in a warm place) for about 1 hour until doubled in size.
- Once the dough has doubled in size, knock back to expel the gas and turn out onto your surface. There should be no need to add flour, you want it soft and smooth.
- Cut the dough in half and form into flat rounds using your hands and a rolling pin, about 8-inches (20 cm). Place on a lightly greased baking sheet, cover and let sit for 10 minutes.
- Preheat oven to 350°F/180°C and place the rack or racks in the lower part of the oven.
- Use poke holes all over the top with a fork and sprinkle a very light coating of flour over the loaf.
- Bake for approx. 20 minutes, rotate the pan if necessary at 180 until lightly golden on top. Please remember: the time may vary depending on your oven.
- When done, remove and place on a cooling rack to cool. Cover lightly with a towel, this will help keep the steam in and keep the bread moist as it cools.