Makes 1 large or 2 smaller loaves
(1,5 kg bread dough)
INGREDIENTS
1 kg stone ground or ordinary white bread flour
1 x 10 g packet instant yeast
10 ml (2 tsp) soft brown sugar
7,5 ml (½ tbsp) salt
60 ml (¼ cup) Westfalia Plain Avocado Oil
about 800 ml lukewarm water
extra flour for kneading
METHOD
1. Place flour, yeast, sugar and salt in a large mixing bowl. Make a well in the flour and add the avocado oil. Mix well, but don’t be alarmed if it seems as if lumps are forming.
2. Start by adding two-thirds of the water to the flour and stir with a wooden spoon or mix with your hands. Gradually add more water until a soft, manageable dough is formed. Stone ground flour will require a bit more water than ordinary white bread flour.
3. Turn dough onto a lightly floured work surface. Knead by hand by making a forward-rolling action with the heel of one hand and continue to repeat the motion. Knead until dough is smooth and elastic – it should take 7-10 minutes (or use the dough hook on your electric mixer).
4. Knead until the dough can be shaped into a neat ball. When lightly pressed with your thumb to form a dent, it should bounce back immediately. If not, continue to knead for another few minutes.
5. Spread a few drops of avocado oil in a clean mixing bowl and place dough in the bowl. Spread a little oil over the dough to prevent it from drying out. Don’t use too much oil, as it can prevent the dough from rising.
6. Cover bowl with plastic wrap and place a clean dishtowel or blanket over the bowl. Place the bowl in a warm spot, such as on a windowsill or close to a warm oven. Allow to rise for 20-30 minutes or until doubled in volume.
7. Turn risen dough out onto a lightly floured surface again and knock down with your hands.
8. Line two 1-litre loaf tins or one 2-litre loaf tin with baking paper and lightly grease with oil.
9. Shape the dough with your hands to be just smaller than the tins. Place dough in the tins and cover with a clean dishtowel. (Or see tips.)
10. Allow to rise in a warm place for another 20-30 minutes or until doubled in volume. Meanwhile, preheat the oven to 200 °C. Sprinkle a few pinches of dry flour over the bread. Bake for 30-45 minutes or until it sounds hollow when tapped.
11. Cool for a few minutes in the tin, then carefully turn out and allow to cool down completely. (Or immediately slice the warm crust to reward all your effort.)
KITCHEN TIPS
1. Westfalia Garlic Flavoured Avocado Oil is ideal to add extra flavour to bread. Substitute 15 ml (1 tbsp) of the oil with the garlic-flavoured oil and brush shaped and risen bread with more oil.
2. Shape the dough into different sizes and types of rolls to your preference.
3. Add ingredients like caramelised onions, your choice of cheese, olives, fresh herbs, salt flakes or any combination of seeds to the dough. Knead some of it into the dough or add on top before baking.
4. Replace half the white bread flour with any other flour you prefer, just remember to adjust the amount of water accordingly – you would need a little more liquid for wholewheat or rye flour.
