630g cake flour
10g instant yeast
375ml luke warm water
60ml olive oil
Combine flour, yeast and sugar in a large bowl. Add in salt. Add Luke warm water
Use your hands to bring the dough together in the bowl. Turn onto a lightly floured surface and knead for 10 minutes or until the dough is smooth and elastic.
Brush a large bowl with olive oil to grease. Place the dough in the bowl and cover with cling wrap. Set aside in a warm, draught-free place to prove for 45 minutes-1 hour or until the dough has almost doubled in size.
Punch down the centre of the dough with your fingers. Turn onto a lightly floured surface. Knead for 2 minutes or until the dough is elastic and has returned to its original size. Shape in desired shape or place in a bread pan for a loaf bread
Proof the shapes or dough in tin for another 15 – 20 Minutes
Bake at 180ºC for 20 – 30 Minutes or until the bread is golden brown.
10g instant yeast = 25/30 g fresh yeast
This is how you work with yeast
Yeast allows the dough to start rising when you’re kneading it, but it’s a living organism and grows only at the right temperature – the same as that of your body, so not too hot (37 – 40 °C). If you get it wrong, you will be kneading in vain. Dip your finger in the water before adding it to the yeast – it should feel lukewarm
Click here to download this Bread Dough Recipe