Ingredients
- 500g strong white bread flour
- 7g fast-action dried yeast
- 1 1/2 tsp salt
- 1 tsp caster sugar
- 300ml warm water
- 25g unsalted butter, melted
For the crackled topping:
- 7g fast-action dried yeast
- 100ml water
- 125g rice flour
- 2 tsp caster sugar
- 1 tbsp olive oil
Directions
- Place the flour in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.
- Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.
- Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.
- Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into an oval shape. Flour a baking tray and place the dough on the baking tray.
- Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.
- Whilst the dough is proofing, mix together the topping ingredients, it should be a smooth thick consistency – if it is too thin add some more flour, if it is too thick add some more water.
- Using a pastry brush paint the topping onto the top and sides of the dough.
- Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked and the top all crackled.
- Leave the bread to cool on a wire rack.
Recipe courtesy of Dr Oetker
