So I can make basic bread recipes but I am no expert. My husband bought me Paul Hollywood’s bread book on kindle and I thought I would have a go at different one and try to challenge myself. This turned out so well, it was well risen, airy inside and soft in the middle. The za’atar herbs on the top added a really nice flavour. When I first made it I thought the dough was really wet but it turned out to be fine. I served it alongside marinated feta and aubergine dip (recipes to follow). This is a good bread for a novice like me.
Ingredients (makes 3 loaves)
- 500g strong white flour, plus extra for dusting
- 10g salt
- 25g golden caster sugar
- 7g packet of instant yeast
- 20ml/4 tsp olive oil, plus extra for kneading
- 360ml warm water
- 3 tsp za’atar mixed with a drizzle of olive oil
Mix together the flour, salt, sugar and yeast. Add the olive oil and 270ml of the water. Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the water; the dough should be soft and not sticky).
Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded.
Once a smooth dough is achieved, place into a clean oiled bowl, cover and leave to double in size.
Line 2-3 baking trays with parchment paper.
Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth. Split the dough into three.
Place onto the lined baking trays and pull into loaf shapes, cover each tray with a carrier bag. Leave to rest for 20 minutes.
Mix the topping ingredients with a little olive oil until you have a thick paste. Preheat the oven to 220 degrees fan.
Just before baking, rub over a tsp of the za’atar mix and bake for approximately 15 minutes.
Remove from the oven and transfer to a wire rack to cool. Enjoy.