Brunch Breads
Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimetre) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide. Savoury: Along the middle of the first piece
OtherPorkIntermediate15 minBy Northstar
Ingredients
Servings
4
- 3 (1/4 ounce/7 gram) sachets dried yeast
- 2.2 pounds (1 kilogram) bread flour, plus extra flour, for dusting
- Just over 1 pint tepid water (625 millilitres)
- 2 level tablespoons sea salt
- 1 ounce (30 grams) sugar
Instructions
- 1
Mix all the ingredients together and knead into a dough.
- 2
Cut the dough in half.
- 3
Roll one piece of dough out into a long rectangular shape about 1/2 inch (1 centimetre) thick, about 39 1/2 inches (1 meter) long and 12 to 15 inches wide.
Tags
jamie-oliver-naked-chef-2other