Simple, Soft and Delicious Bread

So, you want to be creative, a little hungry too?  Here is the answer…


  • 180 g of plain flour
  • 5 g salt
  • 20 ml olive oil
  • 120 ml warm water
  • 5 g activated yeast
  • 5 g white sugar


  1. Combine yeast, sugar and a few teaspoonsof the warm water in a cup, cover and allow to ferment
  2. Measure out your flour into a medium size bowl with a lid or some way of placing a lid upon it (must be able to sit in your refrigerator overnight or for at least 6 hours)
  3. Add salt and mix the dry ingredients well
  4. when yeast and sugar mixture has formed bubbles, add it to the dry ingredients
  5. add the oil
  6. add most of the remaining water, retain some to gauge whether mix is too wet or dry
  7. mix well with fork, chopsticks or hands (anything will do)
  8. place the lid on the container and place in the refrigerator for at least 6 hours (this is a slow fermentation bread)
  9. next morning or 6 hours later, take the container from the refrigerator and allow to warm up
  10. add whatever you want to the dough mixture (e.g. chopped olives, bacon, cheese, herbs, raisins, currants, nuts etc)
  11. knead the dough for at least 5 minutes (more is better but not essential)
  12. shape the loaf into whatever shape you like
  13. prepare an oven tray, lay baking paper, grease proof paper or flour onto the tray
  14. place the shaped loaf into the centre of the tray, cover and let sit until it almost doubles
  15. preheat oven (conventional oven = 200 C, fan forced oven = 190 C, small electric oven 200 C note:if using this type of oven you must cover the loaf with tin foil for the first 75% of the cooking time)
  16. when oven has reached its temperature and the bread loaf has almost doubled, place it towards the middle of the oven space and bake for 20 minutes – check after 15 mins
  17. bread is complete when drum test returns the perfect sound 😛 (drum test involves tapping the base of the loaf and it should sound hollow)
  18. if it’s possible, let the bread cool before applying liberal amounts of butter or margarine and devouring it, the bread also tastes great with a little olive oil, balsamic vinegar or with no accompaniments


on the tray and ready for final proving
on the tray and ready for final proving
after final proving, place some expansion cuts in the dough
after final proving, place some expansion cuts in the dough
after 20 minutes
after 20 minutes
Finished Loaf ready to eat
Finished Loaf ready to eat

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