I wish everyone knew how easy and satisfying is to make your own bread. It is certainly time consuming, but definitely not complicated.
One of the most amazing things about home-baked goods is the endless number of possibilities, so you can come up with new varieties and flavours every day. I make small changes pretty much every time because I have so many ideas to try.
If you don’t have time to knead the dough and bake it on the very same day, just leave it in the fridge for overnight and deal with it the following day. That way the rising process of the dough is going to be much slower and you can even save some money on the yeast.
- 560g strong white bread flour
- 2g dried yeast
- 1 tsp soft brown sugar
- 1 heaped tsp dried chilli flakes
- 1 heaped tsp oregano
- 1 tsp sea salt
- 100g Greek yogurt
- 20g butter
- 10 cloves of marinated garlic in chilli oil (sliced)
- 250-300ml lukewarm water
In a big mixing bowl, mix together the flour, yeast, sugar, dried chilli and oregano, then add salt and mix it well again. In a jug or small bowl, warm up yogurt and butter in the microwave just until the butter melts, then mix them together.
Make a well in the centre of the flour, then add buttery yogurt and water. Start with 250ml of water first, then add an additional 50ml (if you need to) as you mixing the dough. You can use a kitchen machine or your own hands, both work perfectly well.
If you are using a kitchen machine, place all of your ingredients into the mixing bowl and let the machine knead the dough for you on a medium-high programme until it’s nice and smooth (just make sure you are adding the water to the dough gradually).
If you are working with your hands, tip the dough onto a lightly floured work surface and knead it until the dough becomes very smooth, like the butt of a baby (it takes about 10-15 minutes work).
Place it in a lightly oiled bowl and leave to prove until doubled in size, which takes roughly an hour, depending on the temperature and humidity of your kitchen. Lightly oil the bottom and the sides of a 900g loaf tin.
When the dough has doubled in size, knock it back, then gently mould it into the desired shape. Place it into the loaf tin, loosely cover it with cling film and put it in the fridge for overnight (or at least for 8-10 hours).
Take the dough out of the fridge, make a couple of cuts on the top, dust it with flour and let it to warm up and rise again before you put it in the oven (it will take about 2-3 hours).
Preheat the oven to Gas Mark 8 (240 C). Pour some boiling hot water into an ovenproof dish or a small roasting tray and place it in the bottom of the oven to create a nice humid environment for the bread.
Bake your bread on this high temperature for 10 minutes, then turn the oven down to Gas Mark 6 (200 C) and continue to bake it until it’s golden brown and the loaf sounds hollow when tapped underneath (about 35 minutes depending on your oven).
Let it cool completely on a wire rack, if you can. But let me to tell you, it’s going to smell so amazing, you will find it really hard not to tear it apart and eat it straight away.
If you liked this recipe, you can find another overnight bread here which you don’t even need to kneed.
Ingredients and equipment I use:
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