Soft on the inside, crispy on the outside - Serve with butter, preserves and cheese or with coarse salt, olive oil and balsamic vinegar.
1 kg white bread wheat flour
10 ml salt
10 g NCD Instant Yeast
750 ml lukewarm water
(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.
Combine the flour, salt and yeast in a large mixing bowl. Add the water and mix. Knead to a smooth elastic dough.
Spray the mixing bowl with Cook and Bake – Original or Butter Flavoured Non-stick Spray. Return the dough to the bowl.
Spray the top of the dough with Cook and Bake – Original or Butter Flavoured Non-stick Spray and cover with cling film.
Cover with a clean dishcloth and leave to rise in a warm place until double in size. Knock down and cut into two.
Spray 2 baking sheets with Cook and Bake – Original or Butter Flavoured Non-stick Spray and sprinkle with a thick layer of flour.
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.
Sprinkle with flour. Cover and leave to rise until double in size.
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.