Plaited Olive Oil Bread

1. 1

   Place the flour in a large bowl.

2. 2

   Add the yeast on one side of the bowl and add the salt on the other side.

3. 3

   Salt should not be placed on top of the yeast.

4. 4

   ( it can kill it and make it in-active.)

5. 5

   Stir the ingredients together until evenly mixed.

6. 6

   Add olive oil.

7. 7

   Measure out 340ml/12fl oz water and add three-quarters to the flour mixture, and mix together by hand, then add the rest of the liquid.

8. 8

   Knead by hand until the dough looks silky and stretchy.

9. 9

   This will take approximately 10 minutes.

10. 10

    Evenly oil a medium sized mixing bowl and place the dough into the bowl.

11. 11

    Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size.

12. 12

    When risen, turn the dough out onto a lightly floured work surface and knead, to knock (punch down) the dough back to deflate.

13. 13

    Shape the dough into a ball.

14. 14

    Divide the dough into 3 equal pieces then roll out each piece into a strand.

15. 15

    Lay the strands out on the lightly floured surface, fanned out from a central point (like a fan!).

16. 16

    Stick all the ends at the central point to the table with your thumb.

17. 17

    Plait like a bread with the three strands.

18. 18

    When all strands are plaited, tuck both ends of the loaf underneath to give a tidy finish.

19. 19

    Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again.

20. 20

    Towards the end of the rising time preheat the oven to 200C/375F/Gas 5.

21. 21

    Brush the loaf with the beaten egg wash and bake in the oven for 20-25mins, until golden brown and loaf sounds hollow when tapped on underside.

22. 22

    Cool on a wire rack.

* Per serving · 4 servings · Values may vary.