Back to Basics with Bread…
I finished on my last full time boat back in October last year and have been working freelance on a few larger yachts ever since, with a month or so at home for Christmas. After a long break from writing this blog, I suddenly feel inspired again!
I am currently based in Genoa, Italy working as a crew chef on a 60m motor yacht. I am loving this job as I have had plenty of time to experiment in the galley and try out a few new recipes and ideas. Something I have really been having fun with is bread making. I think being in Italy, with its delicious breads such as Ciabatta and Focaccia, might have something to do with it!
There are endless possibilities and recipes when it comes to making bread but I thought I would start off with this fail-safe basic loaf and go on from there…
BASIC WHITE LOAF
- Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together – add a dash more water if it seems dry.
- Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet. Set aside in a warm place for 40 minutes or until doubled in size. This is known as proving or rising.
- Preheat oven to 220°C/fan200°C/gas 7. Make deep slashes with a sharp knife in the top of the dough and dust with flour. Bake for 20-25 minutes, until risen, golden and cooked. To test if it’s ready, tap the base of the loaf – it should sound hollow. Cool on a wire rack and slice to serve.
