Beer and Cheese Bread

I’m always wary of flavoured breads; whether store-bought or home-made, quite often the loaf ends up too dry, too dense, too bland, too intense or just too weird to be a success. I keep on trying them out though, I used to make an incredible sun-dried tomato loaf, I must dig that recipe out…

I wouldn’t be sharing this recipe if it wasn’t impressive; I have only made it once and half of it is still in the freezer, but my wife made me promise that we would never, ever be without some of this on hand. She doesn’t praise easily, so I take that as a big thumbs-up.

Perfect alongside soup, or as an accompaniment to cheese, the flavours are interesting enough to enhance whatever you serve it with, while not being so dominant that they will be overpowering. It’s got great texture too; the secret is in a long, slow prove followed by a blisteringly hot oven so you get lovely aeration throughout the loaf.

Your choice of ale will have the biggest effect on the flavour. Stout will bring with it a rich, treacly darkness, while a pale ale or lager will be softer and more subtle. I tend to use whatever I have to hand – in this case a rather good home-brewed stout – but feel free to experiment.

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RECIPE 

250ml ale

4 tsp caster sugar

1 tbsp dry yeast

600g white bread flour

320g wholemeal flour

200g cheddar, grated

75g Parmesan, grated

50g milk powder

1 1/2 tsp fine sea salt

1 1/2 tsp English mustard powder

2 large eggs, beaten

2 tsp fennel seeds

egg white, to glaze (optional)


METHOD

Gently warm the ale to blood temperature – any hotter and you run the risk of killing your yeast – add the sugar and the yeast, stir and set aside to activate while you prepare everything else.

Combine all the other ingredients in a very large bowl, using your hands mix it well and start to bring it together – it will be heavy and stiff at first because of the cheese. Now start to add the yeasted ale, a little at a time, bringing it together and kneading as you go. You may well need to add more than 250ml ale, so if the dough is still too dry once you have used what you measured out, just keep on adding more from the bottle until the dough is stiff and holds together.

Turn the dough out on to a lightly oiled work surface and knead for around 20 minutes until it is smooth and elastic. Work it into a ball.

This dough only requires one prove, so make it worth while.

Either use a round banetton, well-dusted with flour and covered by a large plastic bag that is in no danger of touching the dough as it rises. The loaf pictured was proved in a banetton. Leave the dough alone in a warm, still place to rise for between 1 and 2 hours, or until at least doubled in size and springy to the touch.

Alternatively, place the dough on a piece of baking parchment and glaze the unproven dough with the white of an egg. Put a bag over it, ensuring that it is in no danger of touching the dough as it rises and leave the dough alone in a warm, still place to rise for between 1 and 2 hours, or until at least doubled in size and springy to the touch.

Heat the oven to 250C, or as hot as your oven will go, with a baking sheet and a baking tray in the bottom of the oven to heat up. Turn the dough in the banetton onto the hot baking sheet (very carefully! Don’t burn yourself, or deflate the dough by being too rough), slash the loaf a few times with a razor blade or very sharp knife. Throw a cup of water into the hot baking tray in the bottom of the oven to make steam, and quickly put the dough on the baking sheet into the middle of the oven. Close the oven door and immediately reduce the oven temperature to 200C and bake 30-40 minutes in the falling oven until the temperature in the middle is 90C (I use an instant-read thermometer) or a skewer inserted comes out clean.

If you have proved your dough on a piece of parchment and glazed it, then carefully slide the parchment and dough onto the hot baking sheet. Slash the dough, make steam in the oven and bake as above.

Garlic Butter and Garlic Bread

It’s the little things that matter when you are cooking; whether it is the choice of oil, the freshness of the ingredients or the judicious selection of side dishes.

I guess everyone knows how to make garlic butter: take some butter and mash some garlic into it. Yes? Well okay, yes, but add a few little extra things and you will experience garlic butter that will make you cry with joy. Simon Hopkinson, restaurateur and writer, is responsible for this, and he has my eternal thanks.

Garlic bread is a must-have when I am serving meatballs, lasagne or spaghetti Bolognese. It is so easy to make you will never reach for the ready-made supermarket version again.

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RECIPE – Sufficient to make a baguette into garlic bread 

125g unsalted butter

4 fat cloves of garlic, peeled and crushed

a small handful of flat-leaf parsley, finely chopped

2 tsp Pernod

a pinch of flaky sea salt

a twist of freshly ground black pepper

a pinch of cayenne pepper

3 drops of tabasco

1 long French baguette


METHOD

Put all of the ingredients (except the baguette, of course) into a bowl and mash together until fully combined. Roll out a 30cm square piece of cling film and place the butter mix in the middle, then using the cling film to shield your hands, mould and roll out into a sausage. Wrap the cling film tightly around it and chill in the fridge for at least an hour.

To make the garlic bread: heat the oven to 220C/200C fan/Gas 7. Cut the baguette 3/4 of the way through in slices 1cm thick; the baguette will still hold together but is easily torn apart when served.

Take the chilled sausage of butter and cut thin slices, place a slice of butter in between each slice that you made in the baguette.

Take a length of baking parchment, long enough to wrap the baguette. Scrunch it up and wet it under a tap. Shake it so there is no excess water, then place the baguette into it and wrap tightly so it is sealed. Doing this ensures that your baguette (which has already been baked) steams as it heats and remains moist. Place onto a large baking tray and bake for between 10 and 20 minutes until it is done to your liking – keep an eye on it!

Pide Bread

Pide is to Turkey as focaccia is to Italy: a simple, delicious, tear ‘n’ share accompaniment to… just about anything.

Many people are scared of making bread, I really can’t see why. There is a time element involved in making bread, but the actual hands-on time is mere minutes, the rest of the time is spent either leaving the dough alone to do its thing, or leaving it in the oven to cook while you do something else. There are few simpler breads than this, so if you are a bread-making novice this is a very rewarding place to start.

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RECIPE – serves 4 to 6 people

2 tsp dried yeast

1 tsp sugar

450ml tepid tap water

700g white bread flour, plus a little extra for dusting

1 1/2 tsp fine sea salt

1 tbsp olive oil

1 tbsp polenta or semolina, for dusting

For the topping:

1 fat clove of garlic, bruised with the back of a knife

50ml olive oil

1 sprig of rosemary, leaves only

1 tsp flaky sea salt


METHOD 

Combine the yeast, sugar and water in a jug and leave it in a warm place until it begins to froth. In a large bowl, mix the flour and salt, then add the olive oil and gradually add the yeast mixture. Using your hand as a claw, gradually work the liquid into the flour as you add it, stop adding liquid when the dough comes together and starts to clean itself off the sides of the bowl. The hydration that flour requires can vary enormously depending on the manufacturer, its age and the atmospheric conditions, so you may have some liquid left over, or you may require a little more – let your fingers be your guide.

Knead the dough, still in the bowl, for a couple of minutes, then turn it out onto a lightly oiled surface and knead with the whole of your hand for twenty seconds, bringing the dough to a tight ball. Leave to rest for ten minutes, then knead for another twenty seconds, again bringing the dough back to a tight ball – add a little more oil if you need to. Leave to rest for another ten minutes, then knead for a final twenty seconds, bringing the dough back to a tight ball and placing it into a large, lightly-oiled, bowl. At this stage your dough should be silky, springy and pliable – that means the gluten has formed strong strands so your bread will hold the carbon dioxide given off by the yeast as it feeds off the sugar, and it will rise.

Cover with cling film and set aside in a warm place for about an hour until it has doubled in size.

While the dough is rising, combine the garlic and oil for the topping in a small pan and heat gently until the oil is warm. Turn off the heat, add the rosemary leaves and set aside to infuse.

Heat your oven to 240C/ gas 9, or as hot as your oven will go (if it will go higher than get the temperature right up – my oven gets close to 300C, bread LOVES heat!). Leave two baking trays or pizza stones in the oven to heat up.

Turn the risen dough out onto a lightly-floured surface and push the air out of the dough using your fingers and hands. Divide the dough into equal pieces as you wish; you can divide it into 2, 4 or 6 depending how large you want your breads to be. You can also divide off some of the dough and put it into a sealed ziplock bag, leaving it in the fridge for up to a week and it will awaken when brought back into the warm. The dough will also freeze for a month or more.

Flatten the divided dough balls into rough ovals using your hands or a rolling pin. Dust the baking trays or stones with semolina or polenta then place the dough on them. Make indentations with your fingers all over the surface of each and drizzle over the infused oil (not the garlic and rosemary leaves though). Sprinkle over the flaky sea salt and bake for 10-12 minutes until golden – a little less if you have divided the dough into more pieces.

Allow to cool a little but eat it fresh from the oven. So simple, so delicious!

You can also top these breads with a dusting of za’atar or dukkah, nigella seeds, sesame seeds, whatever takes your fancy.

Pita Bread

A quick and very simple bread to make, Pita is a slightly leavened flatbread said to have originated in the Near East over 4000 years ago.

Most bread books have a basic white loaf as the opening recipe; Pita is much easier, and I believe it should be the first bread used to introduce newcomers to the art of bread making – if only to give pita its historic due.

The defining characteristic of pita is the internal pocket, and the secret to getting a good pocket is a hot oven, so make sure you give your oven plenty of time to thoroughly heat up before putting your bread in to bake.

There are two recipes here, one for white pita and one for wholemeal. The method is the same for both.

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RECIPE 

For 4 white pita:

100g strong white flour

100g plain or ’00’ flour

1/2 tsp salt

1/2 heaped tsp dried yeast

135g tepid water

olive oil

For 4 wholemeal pita:

50g strong white flour

50g strong wholemeal flour

100g plain or ’00’ flour

1/2 tsp salt

1/2 heaped tsp dried yeast

145g tepid water

olive oil


METHOD

Mix the dry ingredients in a large bowl, make a well in the centre and add the tepid water. Using your fingers as a claw, drag the dry ingredients through the water and begin to mix everything together, gently kneading until everything comes together as a dough. The dough should be of a consistency that it leaves the sides of the bowl clean.

Turn the dough out onto a lightly oiled surface, leave for ten minutes, then knead for twenty seconds and shape into a ball. Lightly oil the bowl and put the dough back into it. Cover the bowl with a damp tea-towel or cling film and leave in a warm place for 40 minutes.

After 40 minutes, push the air out of the dough with your fingertips, fold the dough in half while still in the bowl, turn the bowl through 90 degrees and fold the dough in half again, then shape into a ball once more, cover and leave for a further 40 minutes.

Heat your oven to its maximum setting.

Remove the dough from the bowl and shape into a loose sausage. Cut the dough into four equal pieces then, using a little more oil, roll each piece out gently until approximately 5mm thick.

Turn the oven down to 220C/ 200C fan/ gas 8. Your pitas will cook perfectly in the falling heat.

Place the pitas on a baking sheet and bake for approximately ten minutes or until puffed up and golden.

Focaccia with Middle-Eastern Flavours

Focaccia is, of course, an Italian staple; ideal for tearing and sharing, one of the easiest breads to make, and endlessly receptive to all kinds of flavours. This particular version was invented by Sabrina Ghayour and can be found in her beautiful book ‘Persiana’. I urge you to buy a copy, it is stuffed full of amazing recipes that – on the evidence of the many that I have cooked so far – are absolutely delicious.

This bread goes well with any warm and spicy dish but also enlivens simple fare like a plate of fine cheese and vine-fresh cherry tomatoes. If you have never made bread before then start here; it is real bread in that it has to have time to rise, but it requires virtually no kneading and can be treated quite roughly with no ill-effects. It’s as close to foolproof as bread can be, it’s very impressive as well.

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RECIPE 

For the dough:

125g cold soured cream

150ml cold water

100ml boiling water

550g white bread flour

3 good pinches of sea salt

2 tsp caster sugar

1 1/2 tsp dried yeast

2 tbsp cumin seeds

1 tbsp ground coriander

1 tbsp dried mint

1 tsp chilli flakes

For the topping:

olive oil

1 tbsp cumin seeds

1 tsp dried thyme

1 tsp nigella seeds

1 tsp sumac

sea salt flakes


METHOD

Mix the soured cream with the cold water in a bowl, then add the boiling water to it.

In a large bowl, mix the bread flour, sea salt, caster sugar, dried yeast, cumin seeds, ground coriander, dried mint and chilli flakes. Make a well in the centre, then pour in the cream and water mixture. Using your hands as a claw, pull the flour into the liquid and mix all of the ingredients together. The dough will start off sticky and there will be dry bits in the bottom of the bowl; keep manipulating the dough until it all comes together and starts to leave the sides of the bowl clean. This will only take a few minutes and you will end up with a rough ball of dough that looks like this:

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Cover the dough with cling film or a tea towel and set aside in a warm place to rest for ten minutes.

Meanwhile, line a large, deep roasting tin (mine is approximately 13 inches x 9 inches) with baking parchment. Place the ball of dough in it, flatten it out and pull and stretch it so it completely fills the bottom of the tin. You can be firm with the dough to get it to do what you want, just take care not to tear it. Now using your finger poke deep holes into the dough, all over the top. Your dough should now look like this:

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Cover it with cling film or a tea towel, taking care to leave a lot of air over the dough, and set it aside in a warm place to rise for at least an hour. Don’t leave it more than three hours as the dough will get ‘exhausted’ and won’t be as good. You will see it rising, quite impressively, so when you are happy with the degree of rising you can continue.

Heat your oven to 200C/ 180C Fan/ gas 6.

Generously drizzle olive oil all over the top of the dough; make sure you completely cover the top of the dough – I use a silicon brush to ensure it gets everywhere. The Italians use an awful lot of olive oil on their focaccia so it seeps into the top portion of the dough as it cooks, that’s a bit much for my personal taste so I am generous with the oil without going overboard. It is a personal matter though so use however much oil you want to.

Now liberally cover the top of the dough with the toppings: cumin seeds, dried thyme, nigella seeds, sumac and sea salt flakes. Once again, be generous, this is all great flavour and the quantities of each that I have specified are only a guide. Your risen dough will now look like this:

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Bake in the centre of the oven for 25-30 minutes or until the top is golden brown. If you are unsure of when your focaccia is properly cooked, an instant read thermometer inserted into the centre of the bread should read at least 90C. Turn the focaccia out, together with its parchment, onto a wire rack and after a few minutes remove the baking parchment and leave to cool completely – that is if you can resist the temptation to tear straight into it…

Your kitchen will now smell gorgeous, and your finished bread will wow everybody:

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Naan Bread

For an amateur cook, there are some almost impossible holy grails to chase when it comes to making curries:

  • getting a curry to taste just like it does in the restaurant
  • making the perfect naan
  • making the perfect Bombay aloo

When I finally came up with the recipe and method for making a great naan I almost did backflips in the kitchen. Okay, maybe not, but I was very pleased indeed; I must have tried 20 different recipes before coming up with the final refinements.

This is probably as close to perfection as I’m likely to come in my kitchen, short of digging a great big pit in my garden and sinking a tandoor into it. Those who have tasted it say that it is every bit as good as the one that we have in our local Indian restaurant, and theirs is very good indeed.

This recipe makes 6 naan, around 9 inches in diameter. It is hard to cut this recipe down for smaller quantities while still retaining its balance, but once it has risen you can divide the dough and freeze what you don’t want to use. It comes back to life very well and will last up to a month with no ill effects in a freezer.

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RECIPE – makes 6

3/4 tsp dried yeast

3 tsp caster sugar

130 ml tepid water

300g ’00’ flour

1 tsp salt

4 tbsp melted butter (or ghee)

4 tbsp natural yoghurt

To serve:

nigella seeds

chopped fresh coriander leaves


METHOD

Mix the yeast and half the sugar in 4 tbsp of the water and set aside for 10 minutes.

Stir all the dry ingredients together in a large bowl, make a well in the centre and add the liquids, including the yeast and sugar mixture you made earlier. Using a fork, bring the ingredients together into a sticky dough.

Turn out onto a lightly floured work surface and knead for 7 minutes. Lightly oil a large bowl, using a teaspoon of vegetable oil; work the dough into a ball and place into the bowl. Cover with a damp tea towel or cling film, set aside for at least two hours.

Heat your oven to its hottest setting and put a large baking tray in the oven to heat up. Allow enough time for your oven to get as hot as it possibly can. At full blast on the hottest fan setting my oven will reach around 270C.

After two hours the dough will have risen to a silky, pillowy texture. Turn out from the bowl onto a lightly floured surface; using your fingers push all the air out from the dough, divide into six and roll each segment into a rough circle (or the more traditional teardrop shape of a naan). If using nigella seeds as a topping, scatter them lightly over the top and gently push them in. Brush the top of each naan with a little melted butter or ghee.

When ready to cook, take the hot baking tray out of the oven and close the oven door. Quickly but carefully lay one naan on the hot baking tray, then put it back into the hottest part of your oven.

Tip: So often I see people heat their oven then leave the door open while they do something else, they end up with a cooler oven and a hotter kitchen.

Especially when using the fan setting, the hottest part is not necessarily the top of the oven – using an oven thermometer you can quickly discover the temperature differences between the various areas of your oven. It’s good to know, especially when baking cakes, because there can be a 20 degree Celsius difference between the hottest and coolest areas of your oven, front to back as well as top to bottom.

Cook the naan for around 3 minutes until the remaining air pockets have bubbled up, it is golden brown and starting to go dark brown in places – as you can see in the picture above.

Brush with a little more melted butter or ghee, and scatter with chopped coriander leaves if you are using them. You can make a garlic naan by infusing your melted butter with a crushed garlic clove.

Chapatis

A quick and easy way to make a slight dish much more filling, chapatis – an unleavened Asian flatbread – can be on the table 15 minutes or so after weighing out the flour. Traditionally eaten alongside curry, where it is often used as a scoop in place of a fork or spoon, chapatis are also excellent with middle eastern dishes and make delicious vegan wraps.

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RECIPE – makes 4, will feed 2 people as a side dish

125g wholemeal bread flour

1/2 tsp fine sea salt

85ml water


METHOD

Weigh the flour into a bowl, add the salt, make a well in the centre and add the water. Using your fingers in a claw-like grip, pull the flour into the water, pulling and kneading with your fingers to get everything off the sides and bottom of the bowl. The dough should start off sticky but quickly become stiff and silky. At this point take it from the bowl to a lightly floured work surface and knead it for 7-10 minutes.

Heat a skillet, or large dry frying pan, until very hot. While it heats up, divide the dough into 4 equal pieces and roll them out into a rough round shape, adding small amounts of flour to prevent sticking as you roll. The chapatis need to be thin, thinner than a penny piece. If you have trouble rolling them out thinly, cut two squares of baking parchment, dust them with flour and roll the dough out between them.

To cook, lay the rolled chapati in the hot skillet and cook on each side for a minute or so. They should scorch and even burn a little; that’s fine, that’s where a lot of the flavour comes from.

Repeat until all four chapatis are cooked, the ones made previously can be kept warm in a low oven under a tea towel.

This recipe is easily scaled up to feed four or more people, just scale all the ingredient quantities up in equal ratios.

Cheat’s Sourdough

I love sourdough; the smell as it bakes, the way it looks as it comes out of the oven, the deep, tangy taste of it. What’s not to love?

Well… There’s all the palaver around looking after your starter. The feeding, the disposing of half the volume night after night, the mess it makes, the sheer amount of dedication it takes. If you don’t work, or your children have grown up and left home, or you don’t spend your life running from appointment to commitment then all of this is probably no problem. If, however, like so many of us your day is full from the second you wake up until the minute you finally get to sit down sometime in the late evening, who has the time or the inclination?

Thankfully, there are ways to get all the benefits of sourdough without having to endure the drawbacks. Purists may be horrified, and I’m not above being judgemental about people taking shortcuts myself, but the fact that you make your own bread is always a cause for celebration and when the results are this good your only critic will be yourself.

This cheat’s sourdough is made just like a regular sourdough, with a starter. The starter used here though is like your fiercely independent eldest child, it doesn’t need mollycoddling yet it will always be there when you need it and it will never let you down.

I also bake this sourdough a little differently, using a casserole just like this one:

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All will become clear when you read the method, so let’s get going…


RECIPE 

For the starter:

100g strong white flour

100g organic rye flour

3/4 tsp dried yeast

250ml organic dry cider (or water)

100ml of refrigerated starter (see method below)

For the dough:

400g strong white flour

3/4 tsp dried yeast

1 1/2 tsp fine sea salt

200ml water


METHOD

The first time you make this, the evening before you bake your loaf you will need to make your starter.

Combine all the starter ingredients in a large bowl, stirring with a spoon until thoroughly combined. I like to use organic dry cider in my starter because it adds more flavour and the sugar in it feeds the yeast, you can still use water though and you will not be disappointed.

Cover your starter with cling film and leave in your kitchen overnight.

In the morning your sourdough starter should have significantly increased in volume, will look bubbly and smell tangy. Get a small jam jar or similar (something with a lid) and spoon approximately 100ml of the starter into it; put the jar to one side for now.

Now add the dough ingredients to your remaining starter, in the same bowl. Curl your fingers into a claw and mix thoroughly, it will be very sticky to begin with but keep on pulling and combining for a few minutes and it will get firmer. Lightly flour a work surface and tip the dough out onto it. Knead thoroughly for ten minutes or so, until the dough is firm and silky; you will need to use more flour as you work your dough but don’t overdo it. Your hands will probably be sticky with dough, to clean them simply sprinkle some flour on your hands and rub them together, the dough will come off easily.

*Tip: I have a dough hook for my stand mixer and I have used it a lot to knead my dough rather than getting my hands dirty. It has never really worked as well as kneading by hand though so I don’t use it any more. The advantage of kneading by hand is that you can feel what the dough is doing, and somehow it just makes a better loaf.

If you do want to use a dough hook on your mixer just be careful not to overwork your dough, knead for 5-7 minutes only.

Lightly oil a very large bowl, just use a teaspoon or so of olive oil and rub it around with your fingers – all you are trying to do is ensure that your dough doesn’t stick to the bowl as it rises. Tear off a small twist of dough and add it to the 100ml of starter that you spooned into your jar earlier. Put the lid on the jar and put it in the back of your fridge.

*Tip: The jar that you have just put into your fridge will be an important part of every loaf that you make from now on. It will keep for months without needing any attention, and if it is left for so long that it starts to look a bit mangy just give it a stir to recombine everything. The jar contains a huge a huge amount of flavour which will be transferred to every loaf that you make in future, and the more you use it the better that flavour will be.

From now on, whenever you make your starter tip the entire contents of the jar into it, not forgetting to replenish the jar with starter and a twist of dough in the morning.

Shape your dough into a rough ball and place it into the oiled bowl. Cover with cling film and leave to sit at room temperature for anything between 1 and 3 hours, until it has at least doubled in size.

Take a clean tea towel and dust it thoroughly with plain flour. Gently roll your risen dough out of the bowl and onto the tea towel, be careful so you don’t knock too much air out of your dough and ensure you have used enough flour so it doesn’t stick. The dough has a tendency to spread out, to minimise this I roll the sides of the tea towel up and prop pepper grinders, small mugs and anything else I can find underneath the rolls to contain the dough and encourage it to rise upwards. Dust the top of the dough with more flour and lay another clean tea towel gently over the top. Leave for another hour or so at room temperature for its final rise.

*Tip: You can use a round banetton to hold your dough for its final rise, but it always seemed that no matter how much I dusted the inside with flour the dough always stuck somewhere, tore a hole in the dough and let the air escape. I have never had that problem using the tea towel method.

Put your casserole, with its lid on, in the oven; also put a small baking tray in the bottom of the oven. Heat your oven to 230C/ gas 8. Leave your oven long enough that it gets fully hot.

When ready to bake, using oven gloves remove the casserole from the oven and close the oven door. It never fails to amaze me how many people take the time to heat their oven and then leave the door open while they are mucking around doing other things, while all the heat is escaping into the kitchen. Again using oven gloves, remove the lid from the casserole and lightly dust the inside of the casserole with plain flour. Gently and carefully, but quickly, lift the tea towel holding your fully risen dough, place it into the casserole and gently roll the dough out of the tea towel and into the casserole. You may need to give the casserole a very delicate shake to level the dough, if you do then be gentle. Once again using oven gloves – yes, I am labouring this point but you only have to pick up a red-hot piece of metal with your bare hands once for it to stay with you forever – put the casserole lid back on and carefully place the casserole back into the oven. Bake for 25 minutes.

Oven gloves time again… Remove the casserole from the oven, close the oven door, remove the casserole lid and have a look at your dough. You should emit a gasp of admiration at the beautiful thing that you see.

Fill a glass with cold water, open the oven and quickly pour the water into the small baking tray that you put in the oven earlier, quickly put the casserole back into the oven, this time without its lid, and close the oven door. This will create steam in your oven which will give you a beautifully dark and crisp crust. Bake for a further 15 -20 minutes.

When you remove the casserole from the oven this time, tip it upside down and your beautiful loaf should fall straight out. Tap the bottom of the loaf and it should sound hollow; if so, it is done, so let it cool completely on a wire rack.

*Tip: Until I became experienced at making bread, instructions such as ‘tap it and if it sounds hollow it is done’ used to infuriate me. What does that actually mean? How hollow should it sound? What does hollow even sound like?

A foolproof way to determine if your bread is cooked is to use an instant read thermometer, or meat thermometer. Pierce the bread through the bottom and get the probe into the middle of the loaf, if it reads at least 90C then your loaf is fully cooked. Eventually you will know what hollow sounds like and you can dispense with the thermometer.

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Your finished loaf should look something like this. Believe me, it tastes even better than it looks.