There's nothing like home-made bread
- 7 cups (1 kg) white bread flour
- a handful of flaky sea salt
- 1 packet (10 g ) instant yeast
- 4 cups (1 litre) tap water
- butter for greasing
- flour for dusting
- 2 whole heads of garlic
- A splash of olive oil
- A few sprigs of fresh rosemary
Recipe Method :
- In a large mixing bowl, mix together the flour, half of the salt and yeast.
- Gradually add the water while stirring with the handle of a wooden spoon.
- The dough will be very runny.
- Grease a very large ovenproof dish ( we used a 30cmx35cm pan), over the bottom and up the sides, then coat with flour.
- Pour the dough (yes, it is that runny) into the pan.
- Cover the pan with plastic wrap, then cover with a towel or blanket and leave to rise in a warm place for 2 hours.
- Be warned that it will not have doubled in size like a regular bread dough, but will rather be all bubbly.
- Roast the garlic while the dough is rising. Preheat your oven to 180C. Cut one head of garlic through the middle and keep whole for using on top of the bread, then peel the rest of the cloves.
- Toss the cloves in some olive oil and roast, covered with foil, for 20-25 minutes or until soft. Allow to cool.
- Reserve a few cloves of garlic, then gently push the rest into the dough at regular intervals. Place the reserved half head of garlic into the dough on top and scatter the bread with the remaining cloves. No need to push these into the dough as they will sink a bit by themselves.
- Scatter the remaining salt over the bread and decorate with sprigs of fresh rosemary.
- Bake at 180C for about 45-50 hour, or until the bread sounds hollow when tapped.
- Cover the bread with foil after 45 minutes if the garlic and rosemary are getting too dark. Remove from the oven, allow to cool, then turn out and put the bread back in the oven, directly onto the rack for 10 minutes to allow the bottom to dry.
Some more information :
Do not be alarmed at how runny the dough is, though unorthodox this is a very simple and fail-proof bread recipe. Make sure your pan is large enough to hold the bread, when the dough is poured in it should not come up more than halfway up the side of the pan.
This recipe can easily be doubled to create a super large crowd-pleasing loaf.