Flour, Yeast,Flour Olive oil, and patients is all you need for a perfect tight crumbed loaf of bread. Suitable for a couple of sandwiches and a morning toast. It is so easy and delicious you will be amazed.

One Small Loaf 

2 cups all-purpose flour ( plus some for dusting )

1 tsp salt

6oz warm water

½ tsp instant yeast

1 tbsp olive oil  

1 TBSP honey

In a small bowl put your measured flour, salt to one side of the bowl. (although instant yeast is pretty forgiving, salt retards yeast growth so it is a good habit to add it to one side of the bowl)

In a separate larger bowl pour 6oz of water approximately 81-100F. deg, dissolve your honey into the water, and sprinkle your instant yeast on top. 

Let sit until yeast dissolves on top of the water. Instant yeast is very forgiving and is ready almost immediately.

I found it pretty easy to just add all the flour at once. I enjoy kneading by hand.

TIP: I find coating my hands with a little olive oil before I dig in helps to work the dough and makes it easier to avoid it sticking to my hands.

Incorporate as much of the flour as you can before turning the dough out on a lightly floured work surface. It may still look like a mess but should feel soft and pliable. It reminds me of play dough. 

Form a ball and start kneading…. 

Cup the ball of dough

Use the heel of your hand to push it away

Turn

Flip

Cup

Use the heel of your hand to push it away

Repeat for 10-15 min…

Yes… your arms and shoulders get a little workout but also you will be forming gluten which makes a soft chewy bread. 

Your ball of wonder should be smooth and elastic and ready to rest. Coat your dough in a little olive oil and place bowl in a comfortably warm DRAFT-free place so it rises evenly. Cover with plastic wrap and or a towel. In about an hour it should be double in size. 

Coating with olive oil helps to prevent it from forming a “skin”. It allows the dough to stay pliable so it can proof properly and not crack as it grows.

Once it has doubled in size, punch it down and shape. You can form it into a baguette or boule, just depends on your preference. A baguette will bake quicker than a boule.

Again coat with a little olive oil and let rise again for about an hour until it doubles again.

Preheat over to 375 deg.

Bake on the middle rack for about 35-45 min. 

The crust should be golden brown, and make a hollow sound when thumped ( yes like a watermelon). Although I do tend to be a more intuitive type of baker, it is good to check with precision until you get the hang of it. (or if it has been a while and you need some reassurance the middle with be done properly)  You can also use a thermometer insert to the middle of the loaf. 

The internal temperature of a baked french loaf should read anywhere from 190-200 deg.

This is an easy everyday type of bread. It has a small tight crumb perfect for sandwiches. It is also a canvas for fun.