Bread

Making bread is magic… Every time is a different experience with different ingredients, colours, flavours. It’s always a success with the British yeast: I always follow the recipe written on the packaging and it works perfectly! Fast action yeast is one of the few things that is better in Uk than in Italy… and I have to buy it for my mum! Yeast, tea and Maldon salt are always in my luggage from London to Turin. The difficult thing instead it’s closing the luggage in the way back to London: hours of engeneering work are needed to packing!

With a generous drizzle of extra vergin olive oil, bread becomes an Amazing focaccia.

 

Instructions

  • 1. In a bowl mix together flour, salt, sugar, yeast
  • 2. Add the warm water and mix to form a soft ball. Add additional ingredients you like (or you have in the cupboard!)
  • 3. Place into a loaf tin and leave it to rise in the oven (switched off of course) as long as you can. Minimum 45 minutes, but more hours (2 or 3) it's better
  • 4. Bake it at 230° for 30 minutes