Crusty Fresh Bread with Tomato Chutney and Pickles by Conor Spacey
| Serves: 4 | Machine: Food Processor | Type: Breads | Total time (min.): 105 |
Conor’s fresh crusty bread is so simple, it’s perfect for chutneys, homemade pickles and your favourite cheese too.
Ingredients
- 500g strong flour
- 310 ml tepid water
- 2x 7 g sachets of dried yeast, or 30g fresh yeast (ask your local baker)
- 1 tablespoon sugar
- 1 tbsp. sea salt
- Extra flour, for dusting
Tools
- MultiPro Express Weigh + Food Processor
Method
- Add the yeast sachets and sugar to the warm water, stir until dissolved and leave for about 5 minutes until the yeast begins to activate
- Attach the kneading attachment to your Kenwood blender and add your flour and salt
- Put on a low speed and slowly add your yeast water until combined, then increase the speed slightly until a dough is formed
- Place into a bowl and cover with a damp tea towel and leave to proof for about 40 minutes or until doubled in size
- Remove from the bowl onto a floured surface and knock it back. Then form a shape or add to a large loaf tin. Cover again and leave to proof for another 40 minutes. Then score the bread, using a sharp knife cut down the centre of the bread
- Preheat the oven to 180C. Add your loaf to the centre of the oven and bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping on the bottom, if it sounds hollow it's done.
- Allow to cool, then slice and top with your tomato chutney and vegetable pickles.