Patience is needed to endure the isolation that so many of us are currently facing. Practising the art of patience can produce many wonderful outcomes, one being, bread. Time, rolled up sleeves and rugged delicacy create the perfect final peace, covered with hummus or maybe even marmite....Judge me at your own will but bread has been gracing our tables for 30,000 years and will remain to do so right up until we meet our end.
500g of strong white bread flour
7g sachet of dried yeast
3 tsp of olive oil
1 tsp of salt
300ml of warm water
In a bowl, mix together the flour, dried yeast, olive oil, salt and the warm water.
When the dough begins to combine, transfer to a floured surface and knead for 10 minutes.
Keep flouring the surface so that the bread doesn’t stick.
After 10 minutes of kneading, place the dough in an oiled bowl and cover with clingfilm.
Leave the bowl in a warm place for 1 hour - this will allow the dough to double in size.
Line a baking tray with parchment paper and knock the air out of the dough - reshaping it in to a round ball.
Leave for another 1 hour, this will allow the dough to double in size once again.
Preheat the oven to 220c
Bake the dough for 25 minutes until golden brown.