Steam & Combi
- Stand Mixer
- Bread Tin
- 750gm Plain Flour
- 25gm Dried Yeast
- 30gm Sea Salt
- 30gm Olive Oil
- 425gm Warm Water
Remove dough hook and cover bowl with cling film
Place bowl in to a preheated steam oven 40 degrees for 30 minutes
Remove dough from the bowl and place on a lightly floured bench and knead for 1 minute, shape into the size of your tin and
return to the oven same time same temperature
After the second prove set oven to Combi mode and bake @ 200 degrees for 20 mins
HINTS & TIPS
As soon as your bread is ready remove it from the oven and place on to a cooling rack. – Make sure your water is only warm, to hot will kill the yeast
Keep unused yeast in the freezer, it will remain dormant till you make your next loaf – For an alternative add pitted olives and rosemary
Saute´ a small dice of green and red peppers and add to your mix for some sweetness
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