CHIMICHURRI SAUCE

Lockdown Loaf

To avoid having to go out just for a loaf of bread, I've been baking my own.

It's very simple really. You will need:

500 g white bread flour.
7 - 8 g instant yeast
1 teaspoon salt
350/400 ml tepid water
2 tablespoons olive oil

• Mix all the dry ingredients together well with a balloon whisk in your machine bowl.
• Using a dough hook mix on low, slowly adding first the water and then the olive oil.
• Mix on low speed for about 3 minutes and 1 minute on med high speed.
• oil a bowl using canola oil and scrape the dough into the bowl.
• cover with a plate and leave for about an hour to an hour and a half, until it has risen to double it's size.
• knock down and transfer to a baking tin and allow to prove once more for about 30 minutes while the oven is heating up to 220°C. 
• Place in the oven for 15 minutes at 220°C and then lower temp to 190°C and leave for a further 30 minutes.
• Take bread out of oven and remove immediately from tin. Leave on a grid to cool.