DAN’S REAL BREAD RECIPES

DAN CRUDEN SHARES a simple bread recipe so you can rustle up a loaf or two and head out for a picnic.

BASIC WHITE LOAF

MAKES 1 LOAF / PREPARATION 15 MINUTES PLUS 40 MINUTES RESTING / COOKING 25 MINUTES

350ml water

5g active dry yeast 500g strong bakers’ flour 10g salt

10g sugar 20ml olive oil

1 egg

Mix the water and dry yeast in a mixing bowl, add the flour, salt, sugar and oil and mix until combined. Wrap the bowl in plastic wrap or cover with a tea towel for 10 minutes. Remove the dough and knead on a lightly floured bench until the dough is strong and the gluten has developed. Put it back into the mixing bowl and cover again. Rest again for 30 minutes.

Remove the dough from the bowl, shape into a loaf shape and place into a well-greased baking tin. Let the dough rise to the top of the tin.

Preheat the oven to 210℃. Whisk the egg with a little water, brush the top of the loaf, then bake for 25 minutes. The loaf should be golden brown once baked. Remove from the tin and leave to cool before slicing and eating.

CHOCOLATE BABKA

MAKES 1 TWIST / PREPARATION 20 MINUTES PLUS 40 MINUTES RESTING / COOKING 25 MINUTES

For something a bit more luxurious...

350ml lukewarm water

7g active dry yeast 500g strong flour

10g salt

30g sugar

20ml canola oil (or oil of choice) 100g chocolate

Put the water and dry yeast into a large mixing bowl and mix until the yeast is dissolved. Add the flour, salt, sugar and oil and mix until combined, then cover the mixing bowl with a tea towel or plastic wrap. Rest for 10 minutes, then remove the dough and start to knead until it feels strong and the gluten has developed.

Pop the dough back into the mixing bowl and cover again and rest for 30 minutes.

Shortly before the dough is ready, heat a pot of water on a stovetop, put the chocolate into a stainlesssteel bowl on top of the pot, melting the chocolate slowly and stirring until completely melted. Preheat the oven to 200℃. Once the dough has doubled in size, take it from the mixing bowl and place on a lightly dusted bench. Take a rolling pin and roll the dough into a rectangular shape. Pour the chocolate onto the dough and spread evenly.

Roll the dough up and cut though the centre lengthwise. Put two pieces together and twist so all the cut pieces are exposed, then place into a greased baking loaf tin.

Bake for 20 to 25 minutes.