Bread is such a great thing to have in the house, especially if you have a baby (and if you are Greek!). But I always feel guilty offering her shop-bought bread, as it has salt in it. I know it doesn't seem like much, but a little salt here and there, adds up. So when I was making pizza the other day, I decided I would double the quantity of dough and make some plain bread as well as the pizza. Home made, salt-free bread sounds like a nice thing to offer your little one, right? Guilt-free toast for my baby! I also managed to find some salt and sugar-free peanut butter in a local shop, so what a perfect afternoon snack would a peanut butter sandwich make?
Here is the recipe - exactly the same as the pizza base. I will be trying it with added things, like seeds or nuts and will update it if it works! But for plain white bread, it does work.
280g of strong plain white flour
2 tsp of easy-blend yeast
250ml of warm water
2 tsp extra virgin olive oil
pinch of salt (if NOT doing BLW)
Sift the flour and yeast into a bowl and make a well in the centre. Add the water and olive oil into the well and mix together into a soft dough. Tip it out into a lightly floured surface and knead for at least 5 minutes, until smooth and elastic. Return to a clean bowl (dust the bowl lightly with flour before adding the dough, so that the dough doesn't stick), cover with clingfilm or a damp towel and leave in a warm place for approximately 1 hour or until more than doubled in size.
After it has doubled in size turn out the dough onto a lightly floured surface, knock out the air and knead again briefly. Place in a lightly floured loaf tin, make a slit across the top of the dough and bake at 200 fan oven for 25-30 minutes, till risen. Remove from the tin as soon as it comes out of the oven and tap under the loaf - it should sound hollow. Allow to cool on a rack.
Here is the recipe - exactly the same as the pizza base. I will be trying it with added things, like seeds or nuts and will update it if it works! But for plain white bread, it does work.
280g of strong plain white flour
2 tsp of easy-blend yeast
250ml of warm water
2 tsp extra virgin olive oil
pinch of salt (if NOT doing BLW)
Sift the flour and yeast into a bowl and make a well in the centre. Add the water and olive oil into the well and mix together into a soft dough. Tip it out into a lightly floured surface and knead for at least 5 minutes, until smooth and elastic. Return to a clean bowl (dust the bowl lightly with flour before adding the dough, so that the dough doesn't stick), cover with clingfilm or a damp towel and leave in a warm place for approximately 1 hour or until more than doubled in size.
After it has doubled in size turn out the dough onto a lightly floured surface, knock out the air and knead again briefly. Place in a lightly floured loaf tin, make a slit across the top of the dough and bake at 200 fan oven for 25-30 minutes, till risen. Remove from the tin as soon as it comes out of the oven and tap under the loaf - it should sound hollow. Allow to cool on a rack.
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