Masterclass
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1 Preheat the oven to 200C/ 180C Fan/Gas 6. Line 2 baking trays with baking paper. Sift the four and salt into a large bowl. Add the yeast and stir to mix. 2 Add 4tbsp of the olive oil and 300ml tepid water. (Make sure the water is tepid – it shouldn’t feel hot to the touch.) Mix together to form a soft dough. 3 Turn the dough out onto a foured surface. Knead by folding the dough in half, then pushing it frmly away from you with the heel of your hand. Fold over again,
turn it slightly on the board and repeat. Do this for 10-15 mins until the dough is stretchy, smooth and elastic. See tip below. 4 Wash and dry the bowl, then grease it generously with olive oil. Put the dough back in the bowl and turn until it is coated in oil. Cover the bowl with greased clingflm. Leave in a warm place until the dough has doubled in size – about 45 mins in a warm room, or longer in a cooler place. 5 While the dough is rising, put the onions in a pan with
2tbsp olive oil and toss to coat. Put a round of baking paper on top of the onions, then put a lid on the pan. Cook over a very low heat for 10-15 mins until soft but not golden. Tip into a bowl and leave to cool. Put the risen dough on a foured surface and press frmly to knock the air out. Fold it and fatten again. 6 Sprinkle the thyme on top and knead into the dough until evenly distributed. Cut the dough in half and shape each piece into a rectangle
about 30cm x 20cm. Place on the lined baking trays. 7 With your fnger, press the dough surface to make dimples, then scatter the onion over the top. Cover loosely with some greased clingflm and leave to rise to about twice the size. 8 Bake for 30-35 mins until golden. Remove from the oven, drizzle over the remaining 2tbsp olive oil and sprinkle on the sea salt. Each 70g serving contains: ENERGY
FAT
SATURATES SUGARS
SALT
705kj Med Low Low Med 168kcal 6.6g 0.9g 1.1g 0.8g 8% 9% 5 % 1% 13% of your reference intake. Typical energy values per 100g: 1,011kJ/240kcal
Glynis’ tips
62 | ASDA.COM/MAGAZINE | MAY 2014
well and has a lovely light texture. ● When you’re kneading the dough, it will be rather sticky at frst before becoming smooth and elastic. You can also knead bread dough in
some food mixers or processors. While it’s almost impossible to over-knead dough by hand, it can happen with a machine – so check the manufacturer’s instructions.
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● You have to use strong bread four, not ordinary four, because it has a higher gluten content. This makes the dough stretchy when you knead it, for a bread that rises