Bread Recipes Using 00 Flour Food

EASY FOCACCIA BREAD

Steps:

• Combine the instant yeast with warm water and sugar. The water should be just warm enough so that when you put your finger in, it feels like nothing (this is called blood temperature). Allow this mixture to stand for a few minutes until foamy.
• Combine the flour and salt in a large bowl (I use my stand mixer fitted with the dough hook attachment). Mix then pour in the yeast mixture and 1 tablespoon of olive oil.
• Mix for a few minutes until everything is well combined. The dough will be very wet and sticky, almost like a thick batter.
• Drizzle 2 tablespoons of oil over the dough and lightly oil your hands. Roll the dough in the oil to coat then cover with plastic. (At this stage you can place the dough in the fridge to proof overnight if you prefer. )
• Place the dough in a warm spot and allow to rise for 1 hour or until doubled in size. Drizzle over another 2 tbsp oil and fold the dough from the outside in 4 times, turning the bowl as you go. Cover the dough again and allow to rise for 30 minutes.
• Spray a deep baking dish with nonstick cooking spray then add 3 tbsp oil. Tip the dough into the pan, trying not to disturb it too much. With oiled fingers, press into the dough, spreading it into the corners and creating a dimpled appearance. If the dough feels tight at all, leave it for 10 minutes then try again. Allow to stand for 30 minutes while you preheat the oven.
• Preheat the oven to 200°C/390°F.
• Drizzle any remaining oil over the focaccia then season the bread generously with flaky sea salt.
• Place in the oven and bake for 30-40 minute or until the bread is golden brown and crisp on the outside and sounds hollow when tapped.
• Allow the bread to cool in the pan for a few minutes then remove and allow to cool on a wire rack for 10 minutes before slicing and serving.

EASY CRUSTY BREAD

Steps:

• In the bowl of a stand mixer, combine the water, sugar and yeast. Allow to stand for 5 minutes until foamy.
• Add the flour and salt then knead with the dough hook for 5 minutes.
• The dough will be slightly sticky but shouldn't be wet. If it is, add 1-2 tbsp flour and knead in.
• Bring the dough together into a ball with your hand. Dust over 1-2 tbsp flour (you want it to be well covered).
• Cover the bowl with a damp tea towel and allow the dough to rise for 1 hour until doubled in size. Leaving the dough in a warm spot will aid the rising.
• Preheat the oven to 180°C/350°F. Place a pot (dutch oven) with a lid into the oven to preheat.
• When the dough has proved, turn it out onto a floured surface. Fold the edges into the center of the dough then place into a floured bowl, seam side down. Dust over more flour.
• Cover with the tea towel and allow to rise for another 30 minutes.
• Carefully remove the pot from the oven and remove the lid. Transfer the dough to the pot and cover with the lid.
• Place in the oven and allow to bake for 30 minutes.
• Remove the lid and bake for another 10-15 minutes until the bread is golden brown.
• Remove the bread from the oven and allow to cool on a wire rack for 20-30 minutes (or until it has cooled to room temperature) before slicing and serving.

BREAD IN FOUR EASY STEPS

Steps:

• Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
• Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
• Oil a 900g loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
• Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.

PLAIN FLOUR BREAD

Steps:

• Heat the oven to 200C/180C fan/gas 6 and line a 900g loaf tin with baking parchment. Put a flat baking sheet in the oven to get really hot.
• Mix the flour, bicarb, salt and sugar in a large bowl until evenly distributed. Make a well in the centre and tip in the yogurt. Bring together to make a slightly sticky dough.
• Lightly dust the dough with extra flour and form into a fat log, around the same size as the tin. Put in the tin. Dip a wooden spoon in flour and make a line along the centre. Top with a small handful of oats or seeds, if you like.
• Bake on the hot baking sheet for 40-45 mins or until golden brown. Leave to cool in the tin then turn out onto a wire rack to cool completely before cutting into slices.