If you can't find bread flour try this recipe using plain flour ( all-purpose flour)
A recipe shared with me so I am resharing with few changes as I find this works better.
Ingredients
• 8g fast-action dried yeast
• 1 tsp white caster sugar
• 500 g plain flour, plus a little extra for dusting
• 1 tsp fine table salt
• 1tsp olive oil, for greasing and 1 tsp for dough mixture
• 1 tsp white caster sugar
• 500 g plain flour, plus a little extra for dusting
• 1 tsp fine table salt
• 1tsp olive oil, for greasing and 1 tsp for dough mixture
• 300ml warm water do not use boiling
Method
•1. Place the yeast and caster sugar in a bowl with the warm water. Set it aside10 minutes until it begins creates holes in the mixture
•2 Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid and one teaspoon of oil. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.
•3 Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.
•4 Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.
•2 Sift the flour into a large bowl and stir in the salt, making sure it is evenly distributed. Create a well and then gently pour in the liquid and one teaspoon of oil. Bring together to form a dough. If the dough is a little dry at this point, add a little more water and make sure it is fully combined. Dust the work surface with a little flour and knead the dough for 15-20 minutes until smooth and stretchy.
•3 Shape the dough into a round or oval then place on a baking tray dusted with a little flour. Cover with oiled cling film and leave to rise in a warm place for 1 hour, until the dough has doubled in size. Preheat the oven to 230°C, fan 210°C, gas 8.
•4 Remove the cling film, dust the top of the loaf with a little flour. Turn the oven down to 200°C/180°C fan/gas 6 and bake for 20 minutes. Then check every 1-2 minutes until risen and golden. Transfer to a cooling rack and tap the base of the bread to check it is cooked – it should sound hollow. The loaf is best enjoyed warm from the oven.
Tip: plain flour requires more kneading than strong bread flour in order to form the gluten and brush with butter to get softer crust if fancy
I will be posting out an old family recipe for creating yeast at home next... as many are struggling to find any and have sent me requests for it and other recipes with or without yeast
Enjoy (c) Gita Mistry 2020
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