Facebook Twitter Contact Us

Classic Bread

Classic Bread

Classic Bread

Recipe by: Classic Bread 

Serves: 6
Preparation time: 10 – 20 minutes
Cooking time: 30-50 Minutes           
Water 650ml, lukewarm
Dried yeast 2 X 10g Sachets
Sugar 1T
Honey 1T
Bread flour 1kg, plus extra for dusting
Salt 1T
Butter to serve
Garlic 4 cloves, finely chopped
Lemon 1, zested
Rosemary 3 sprigs, finely chopped
Flaked sea salt for garnishing
For the salted water:
Salt 2T
Water ½ cup
Combine ½ cup of water, yeast, sugar and honey in a bowl and allow the yeast to begin activating and bubble. Combine all the ingredients in a large bowl keeping extra water and some extra flour on the side. Begin mixing together to form a dough, if the dough is a bit wet add extra flour but keep in mind that the wetter the dough the better. If the dough is too dry add extra water. Continue kneading for another 7-10 minutes or until the dough the is smooth and bouncing back immediately when pressed with a finger.
Add the dough to an oiled bowl and cling wrap the bowl; allow to rise in a warm area for 45 minutes or until doubled in size. Knock the dough back then cut into 2 equal pieces. Shape the one into a loaf size and add to a loaf tin of directly on a baking tray.
Season the second half of the dough on a baking tray with the garlic, rosemary, and flaked sea salt drizzled with extra virgin olive oil over. Roll up to resemble a loaf shape. Place both breads in a warm area to rise for another 45 minutes. Once risen to double in size place in an oven preheated to 180 to bake for 35 - 40 minutes or until golden on the outside and cooked inside which can be tested using a cake tester or tapping to hear a hollow sound.

What's Trending

Get Social

Afternoon Express on TwitterAfternoon Express on Facebook


Have your say

What is your favourite South African dessert?
Milk Tart
Malva Pudding
Peppermint Tart

Stay Connected

Twitter Facebook YouTube Instagram Contact Us
© Copyright 2015 Afternoon Express