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Great British Bake Off 2019: Bread Week

Week three of The Great British Bake Off is bread week and Pastry Chef Laura Young shares her favourite dough recipe. It’s really versatile and Laura’s favourite topping is a swirl of olive tapenade.

Bread

Makes one small loaf

Ingredients

500g strong white flour
1 fast-action yeast sachet (7g)
50g unsalted butter
2 tbsp honey
10g salt
300ml water

 

Method

– Mix all of the dry ingredients in a large bowl until equally distributed
– Add the water, ensuring it’s slightly warm
– Knead for 10 minutes
– Place the dough in a clean large bowl covered with a tea towel or clingfilm. Leave to prove in a cool, dry place for 30 minutes or until doubled in size
– Knock back the dough and shape – be creative! Laura often just makes one large loaf and scores the top with decorative shapes
– Grease one side of some clingfilm and gently wrap up the dough
– While the dough is proving again (for another hour or until doubled in size again), pre-heat the oven to 200C/180C fan
Uncover and spray dough with a little water in order to form a good crust
– Place in the oven and bake for 15-20 minutes or until golden brown

Laura’s top tip

To check your loaf is ready, tap the bottom – if it sounds hollow, then it’s ready!