Serving: 1 Large Loaf

This is a fantastic bread: it’s a very easy introduction to bread making. It is a must-bake dish at home, my family loves it. I is incredibly adaptable you can add any flavors you like. Why not try cherry tomatoes, garlic, hard herbs (rosemary, thyme, parsley), roasted red onions or roasted peppers?

Creme Brulee


4 cups                    Bread flour

2 ¼ tsp                  Sachet of dried yeast

1 tbsp                    Sugar

1 tsp                      Sea salt

1 ¼ cups                Warm water, 98°F

Quality oil, to drizzle

Herbs to season


  1. Place the flour, salt, sugar and yeast into a bowl and mix well. Now make a well in the centre and add the water.
  2. Slowly incorporate the flour and water together until you have a rough dough.
  3. Tip out onto work surface and begin to knead. Use enough flour for kneading until you achieve a smooth dough.
  4. Place the dough back in the bowl and cover with cling film or a damp cloth. Allow to prove somewhere warm until doubled in size. This takes 30 to 40 minutes.
  5. Tip the dough out of the bowl and knead for a minute or two, then mould into the shape of the tray you will bake your bread in.
  6. Drizzle with olive oil and a good pinch of Sea salt. You can add any further flavouring you desire.
  7. Re-prove your bread for another 15 to 20 minutes or until it has again doubled in size. It should be quicker this time as the yeast has been activated in the first proving.
  8. Bake in a preheated oven at 400°F for 18 minutes.
  9. Once cooked allow to cool before cutting.

Generously funded by The Russell & Josephine Kott Charitable Memorial Trust