Step-by-Step Guide to Prepare Quick Simple Bread with secret ingredient

Simple Bread with secret ingredient.

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, simple bread with secret ingredient. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Simple Bread with secret ingredient is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are fine and they look fantastic. Simple Bread with secret ingredient is something that I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have simple bread with secret ingredient using 6 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Simple Bread with secret ingredient:

1. {Get 500 g of flour +extra for dusting.
2. {Get 7 g of sachet of easy bake yeast.
3. {Prepare 300 ml of warm water.
4. {Prepare 3 tbsp of olive oil.
5. {Take 1 pinch of salt.
6. {Make ready 1 pinch of sugar.

Steps to make Simple Bread with secret ingredient:

1. In a large bowl combine the flour, salt, yeast and sugar. Make sure you don't put the salt directly on the yeast..
2. Make a well, into this add the oil and mayo. Then add the water, a tablespoon at a time. You're aiming for a sticky dough, but not wet, you might need to add more water, you might need to add less..
3. Tip the dough onto a floured surface. Knead the dough by pressing the flat of your hand into the dough, pushing away from yourself at a 45 degree angle. Swap between hands (I will post a kneading recipe soon.) Be quite forceful whilst kneading the dough- it's a good work-out! Knead for 10 minutes, until the dough is smooth and elastic, you will be able to tell the difference..
4. Put the dough in a clean, large bowl which is lightly greased with olive oil. Cover with clingfilm and leave to prove for at least an hour, or until doubled in size. We do this to stretch out the gluten and make a finer gluten structure, resulting in bread which has smaller bubbles and is lighter and fluffier..
5. Knock back the dough on a floured surface- this means kneading it again to knock all the air out. This seems counter-productive, but this stretches out the dough again and will really make a difference to your final loaf! After about 5 mins of kneading form the dough into a large ball and place on a baking tray lined with paper. Cover and leave to prove for another hour at least- until it is doubled in size..
6. Pre-heat the oven to 190 degrees. Slash the proved dough in a cross patten on the top. Dust with flour and bake in the oven for about 25-30 mins until golden brown. You can tell it's done if you knock on the bottom of the loaf and it sounds hollow..

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