First posted: Mar 6, 2017




Cooks in:        Serves:6-8

  • 500g white bread flour
  • 1 level tsp salt
  • 350ml luke warm water
  • 7g yeast
  • 1 level tsp sugar
  • 1 Tbsp Willow Creek Olive oil

What to do

1. In a large mixing bowl, mix together the flour and salt.

2. Add the water, yeast, sugar and olive oil to a large jug, stir to combine and leave to stand for a few minutes, or until you start to see bubbles on the surface of the water.

3. Add the water mixture to the flour and mix well, kneading until you have a smooth dough (or use a mixer with a dough hook attachment). Set aside in a clean bowl with a dash of olive oil to rise for about 1 hour, covered with a damp tea towel.

4. Knock back the dough, divide into 6-8 rolls, and leave to rise again for a few minutes. Flatten the portions gently with your hands, dust with a little flour if necessary and bake over low coals until golden, fragrant and cooked through.

Photo from 'Sarah Graham's Food Safari Season 2' by Ricardo de Leça.

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