Growing up as a child my beloved mamma always used to tell me that she so misses, proper, bread and that the country we lived in at that time did not provide it. I am not sure until today if that was the case, but it is true that in the area we lived it was mainly soft, white bread which also contained sugar for a sweet taste. Delicious, yes, but not so healthy and also not so much like real bread, eighter.

Luckily, this story has a happy ending and my mamma moved back to her country and is now enjoying her favorite and the proper, bread every day with no sugar added inside. :)





I have already posted a recipe for the most delicious soft bread which is so easy to make and freezes so well which is a great bonus as now you can always have slices of homemade bread on hand.





As this is a baking recipe and not cooking recipe, please follow all steps carefully in order to have the best outcome.





Ingredients:





500 ml of organic all-purpose flour + for dusting as it gets sticky

480 ml warm water (35 degrees celsius)

1 teaspoon of sea salt

1 sachet of active dry yeast

1 teaspoon of organic olive oil





Fill a bowl with the warm water and add the yeast.

In a separate bowl. Add your flour and salt and combine it together. Make a small hole in the middle and pour in the water.





Wet your main hand with water (to prevent sticking) and mix the dough by hand well but gently. Once the dough comes together (will hold together in one piece and not stick too much to the bowl sides), cover with a kitchen towel and let rest in a warmer place (you can use the oven on a low setting, too) for about 1 hour and 30 minutes.





Now, the dough has just about doubled in size.

Place it on your clean countertop or large cutting board and make sure you dust the place with flour, first. Dust on top of the dough, too.





Shape the loaf with your hands. Fold the dough under itself several times to form a nice round shape. Pinch together the seams so they do not separate.





Coat a bowl with olive oil and place the dough seam-side down. Cover with a kitchen towel and leave to rise for 1 hour in a warmer place (you can use the oven on a low setting, too).





Now, preheat your oven for 230 degrees celsius. And leave it to heat up with a dutch oven / le Creuset / heavy cooking pot / cast iron pot or anything similar you have.





After the dough has been rising for an hour, please the dough in your heated-up pot (be careful, very very hot) upside-down.

Cover with the lid and place it back in the oven.

Let it bake for 45 minutes and then remove the lid and leave it to bake for an additional 15 min (will give a wonderful colour and crust).





When the bread is ready, remove it from the oven and the pot and cover it with a clean dishcloth.

Let it cool and enjoy it.





TIP: A our family is not large we cut off 1/3 of the bread to eat and the rest we slice up and freeze in an airtight container.

It is perfect to have it on hand. You can defrost if overnight or just toast in your toaster or pan.

It is also a crucial component for the MVP: avocado on toast.



















