CRUSTY BREAD

Soft on the inside, crispy on the outside - Serve with butter, preserves and cheese or with coarse salt, olive oil and balsamic vinegar.

INGREDIENTS

1 kg white bread wheat flour

10 ml salt

10 g NCD Instant Yeast

750 ml lukewarm water

Extra flour

(Makes 2 loaves)

Hints and Tips:

Infuse olive oil with herbs like thyme or rosemary, chillies and garlic.

Divide the dough into four long pieces and shape into baguettes. Bake for 20 – 25 minutes.

Here’s how:

1. Combine the flour, salt and yeast in a large mixing bowl. Add the water and mix. Knead to a smooth elastic dough.

2. Spray the mixing bowl with Cook and Bake – Original or Butter Flavoured Non-stick Spray. Return the dough to the bowl.

3. Spray the top of the dough with Cook and Bake – Original or Butter Flavoured Non-stick Spray and cover with cling film.

4. Cover with a clean dishcloth and leave to rise in a warm place until double in size. Knock down and cut into two.

5. Spray 2 baking sheets with Cook and Bake – Original or Butter Flavoured Non-stick Spray and sprinkle with a thick layer of flour.

6. Shape the dough into two oval shapes and use a sharp knife and cut a few slits using a fast action into the top of each.

7. Sprinkle with flour. Cover and leave to rise until double in size.

8. Bake in a preheated oven at 220◦ C for 30 – 35 minutes or until the bread sounds hollow when you tap against it. Remove from the oven and cool slightly.