Recipe: Basic Bread 

Making bread is an art form.  I can't say I've mastered it, but I've had reasonable success so far.  I weigh some of the ingredients and measure others by volume.  

500 grams flour (1/2 strong white; 1/2 plain white)
1 - 3 teaspoons salt (use the lower amount if you're going to put sea salt on top as well) 

• Mix in a large bowl 
• Make a well in the centre 

3 - 4 teaspoons active dry yeast
2 - 3 teaspoons sugar
310 grams lukewarm water (1/3 boiling and 2/3 tap temperature) or milk
[Optional] 1-2 tablespoon olive oil [good for Foccacia]

• Add to the well in the centre of the flour. 
• Stir the yeasty water a bit. 
• Stand in a Warm Place until yeast starts frothing and bubbling (5 - 10 min). 
• Mix the flour into the bubbly yeast to make a dough firm enough to knead.
• Knead until smooth and satiny (about 5 min). Use as little flour as possible.
• Turn into an oiled bowl (or plastic bag), cover and leave to rise in warm place.  
• Wait until the dough has doubled in size (~45 min).
• If it rises before you are read, give it a short knead, cover it again, and leave it to stand at room temperature.  Repeat until you need it. 
• Now follow one of the variations below. 

This is Galit's favourite.  The most common variation we make is to include chopped fresh basil in the bread, and sprinkle sea salt over the top.    

Variation 1: Foccacia

• Knead and punch the dough to knock the air out (and knead in any flavour) 
• Roughly shape into rectangle
• Place on an oiled or floured sponge tin or baking tray.
• Leave in Warm Place for 15-45 min – 3 cm tall is ideal
• Make finger hole depressions.

2-3 tablespoons olive oil

• Drizzle oil over top of dough

• Bake at 220° C until golden brown (10-15 min)
• Serve warm, in rectangles

Variation 2: Dough balls 

• Divide dough into roughly 32 walnut sized balls. 

2 tablespoons butter 

• Melt butter in a pan. 
• Turn off the heat.  
• Arrange the dough balls to fit and flatten.
• Put lid on. 
• Leave to rise until doubled in size (~ 15 min)
• Turn on to low heat.
• Cook until golden brown on bottom, and firm, dry and white on top (no more than 5 min) - careful you don't burn them like I did the first time. 
• Turn over.  
• Cook on other side (~5 min) with lid a jar. 

Variation 3: Pita Bread

• Pre-heat oven to the highest temperature it will go, with a heavy tray (oven tray, cast iron pan or griddle) in the middle of the oven.
• Knead and punch the dough to knock the air out.
• Cut dough into 12 equal parts
• Roll each into a 15-18 cm circle on a floured board.  Always roll away from you and turning 45° after every roll. Aim for thickness of a Kiwi 50 cent coin.
• Stand for 10 min
• Quickly transfer first dough circle to heated oven, above the heavy tray. 
• Bake. Remove before the bread browns (2-3 min total)
• Put the cooked bread in a plastic bag to retain moisture
• Repeat until all cooked.

Variation 4: Round Rolls

• Rolls can be plain or flavoured.  Flavours can be either scrunched inside or used as a covering.  Possible flavouring: chopped fresh or dried herbs (e.g. oregano, thyme, rosemary, marjoram, basil or chives) or crushed spices (e.g. coriander, chilli, mustard, fennel), grated cheese (e.g. parmesan), toasted seeds (e.g. sesame).
• Preheat over to 220° C
• Knead and punch the dough to knock the air out.
• [Optional Step] Scrunch flavour of choice into dough
• Shape dough into 18-24 round balls
• Place on an oiled or floured baking tray.

[Optional] Milk or beaten egg

• [Optional Step] Brush optional milk or egg over surface to give a shine
• [Optional Step] Sprinkle flavour choice over rolls. 

• Cover lightly with plastic cling film
• Leave to rise in a Warm Place until doubled in size
• Bake at 220° C until browned, top and bottom (10-15 min)
• They are cooked when they sound hollow when tapped on the bottom.
• Place on rack to cool

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