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cop loaf Recipe

   
 

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     cop loaf

Category   Desserts - Breads
Sub Category   None

Ingredients
7g dry sachet yeast
2 teaspoons caster sugar
1 cup warm water
3 cups bread flour
1 teaspoon sea salt
1 tablespoon Bertolli olive oil
1 egg, lightly beaten
Extra bread flour, for dusting
 

Instructions
Place yeast, sugar and warm water in a jug. Whisk with a fork until yeast has dissolved. Stand in a warm place for 10 minutes or until frothy.
Sift flour into a large bowl. Stir in salt, yeast mixture and olive oil. Mix to form a soft dough. Turn out onto a lightly floured surface. Knead dough for 10 to 15 minutes or until smooth and elastic. Place in a large, lightly greased bowl. Cover and set aside in a warm place for 1 hour or until doubled in size
Using your fist, punch dough down. Knead until smooth. Grease a baking tray well with olive oil cooking spray or olive oil. Shape dough into a 15cm round loaf. Place on prepared tray. Cut a shallow criss- cross pattern in centre of dough.
Cover with lightly greased plastic wrap. Set aside in a warm place for 30 to 40 minutes or until dough has almost doubled in size. Meanwhile, preheat fan-forced oven at 200°C/180°C. Brush dough top with egg. Dust with extra flour. Bake for 35 to 40 minutes. Turn bread, top side up, onto a wire rack to cool. Serve at room temperature.


Originally Submitted
7/12/2012





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