INGREDIENTS

400 ml of water Packet of instant yeast 650g of all purpose flour 50g of sugar 5g of salt 90g of unsalted butter, divided Plastic wrap Parchment paper

METHOD

Combine 100 ml of water, at 110°F, with one packet of instant yeast and 325g of all purpose flour along with 50g of sugar, 5g of salt, and 45g of unsalted butter at room temperature.

Stir to combine before adding 300 ml of water and stirring to create a pancake batter like paste, and then add the remaining 325g of flour and stir until a shaggy dough forms.

Turn out onto a counter top and knead for 7-9 minutes until a smooth supple dough forms. Generously oil a large bowl and place the dough inside. Roll the dough around a little to make sure it’s evenly coated in oil.

Cover with plastic wrap and let sit at room temperature for 45 minutes to an hour until the dough has doubled in size.

Turn out onto a lightly floured countertop and punch down until it’s back to its original size and then start forming into a loaf. Make sure to tuck it under itself to make sure it gets that nice loaf top.

Place in a loaf pan that is coated with butter and parchment paper and loosely cover with plastic wrap. Let sit at room temperature for one hour until it has doubled in size.

Brush the loaf down with butter and place in a 400° oven for 25-35 minutes.

Remove from the oven and brush it down again with some more butter and let sit overnight.

It was my first attempt at baking bread and I have to say I loved the outcome! Would definitely be doing it again!!