| Home |
| Events |
| Sponsors |
| Food Market |
| Restaurants |
| About the Festival |
| Chefs |
| News |
| Friends of Festival |
| Education Trust |
|
International Food Market:
Celebrity chefs
Demonstrations
Food events
more...
|
|
 |
|
|
| |
|
|
| Demo 1 |
Makes 2 loaves
30g (1oz) fresh yeast
600mls (1 pint) warm water
680g (1 ½ lb) strong white flour
2 teaspoons salt
4 tablespoons olive oil
1 ½ teaspoons coarse salt
2 tablespoons olive oil
rosemary sprigs
Dissolve the yeast in a little warm water. In a large bowl stir together the flour and salt. Pour the yeast mix into the flour along with the olive oil and remaining water. Stir and bring together to form a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place the dough in a lightly oiled, large bowl. Cover and leave in a warm place for approx. 1 1/2 hours or until doubled in size.
Preheat the oven to Gas Mark 7/ 220C/ 400F.
When the dough has risen, kneed it again to ‘knock it back’ and shape into 2 rough circles. Place on a baking tray, cover with a cloth and allow to prove until 1 ½ times its original size. When proved, use your fingertips to form dimples in the dough. Brush with the olive oil and sprinkle with the salt and rosemary sprigs.
Bake in the oven for 10 minutes, then reduce the heat to Gas Mark 5/190C/375F for a further 25/30 minutes until golden and cooked. Turn out on a wire rack to cool slightly.
|
| This bread is best eaten warm and on the day that you baked them. (Do not refrigerate) |
|
|
|
|
|
