A EASY RECIPE THAT’S CRUSTY AND TEXTURED ON THE OUTSIDE AND SOFT AND FLUFFY ON THE INSIDE

INGREDIENTS

600g STRONG BREAD FLOUR
350ml TEPID WATER
10g SALT
7g DRIED YEAST
1 TEASPOON OF SUGAR
45g MELTED BUTTER

TOP OF THE BREAD
45g RICE FLOUR or 25g CORNFLOUR (I PREFER RICE FLOUR)
2 TEASPOONS OF SUGAR
2 TEASPOONS OF SESAME OIL
3g DRIED YEAST
PINCH OF SALT
50ml WARM WATER

RECIPE

1.IN A BOWL, ADD THE FLOUR,SUGAR, SALT AND YEAST AND MELTED BUTTER QUICK MIX (ADD THE SEEDS IF WANTING A SEEDED LOAF)

2.THEN ADD IN 350ml OF WARM WATER AND MIX WELL TILL ALL THE MIX IS COMBINED. KNEAD THE DOUGH FOR 5 MINUTES

3.GREASE A LARGE BOWL WITH A DROP OF OLIVE OIL
LEAVE THE DOUGH IN THE BOWL AND COVER WITH CLINGFILM OR A DAMP CLOTH TO PROVE FOR 2-3 HOURS (YOU WANT IT TO DOUBLE IN SIZE)
ONCE PROVED

4.ADD BAKING PAPER TO A TRAY AND LIGHTLY FLOUR
MIX ALL THE INGREDIENTS TOGETHER FOR THE TOPPING – THIS WILL GIVE THE BREAD THE FLAVOUR AND TEXTURE OF A TIGER LOAF
HEAT THE OVEN TO 220° (FAN)

5.THE DOUGH WILL BE SUPER STICKY AND YOU WANT TO HANDLE IT AS LITTLE AS POSSIBLE, SO GENTLY TIP IT OUT ONTO A FLOURED SURFACE AND SHAPE IT INTO AN OVAL AND AND PLACE ONTO THE LINED BAKING TRAY. BRUSH THE TOPPING MIX ALL OVER THE BREAD AND LEAVE TO RISE FOR A FURTHER 30 MINUTES WHILE THE OVEN IS HEATING.

6.BAKE ON 220° FOR 10 MINUTES AND THEN LOWER TO HEAT THE OVEN TO 200° FOR A FURTHER 20-30 MINUTES TILL GOLDEN BROWN AND THE BREAD SOUNDS HOLLOW WHEN TAPPING ON THE BOTTOM.
LEAVE BREAD TO COOL COMPLETELY BEFORE CUTTING AND SERVING.

• Instagram
• TikTok