-
1
Place the flour in a large bowl.
-
2
Add the yeast on one side of the bowl and add the salt on the other side.
-
3
Salt should not be placed on top of the yeast.
-
4
( it can kill it and make it in-active.)
-
5
Stir the ingredients together until evenly mixed.
-
6
Add olive oil.
-
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
Knead by hand until the dough looks silky and stretchy.
-
9
This will take approximately 10 minutes.
-
10
Evenly oil a medium sized mixing bowl and place the dough into the bowl.
-
11
Cover with cling film and set aside to rise, for about an hour, or until the dough doubles in size.
-
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
Shape the dough into a ball.
-
14
Divide the dough into 3 equal pieces then roll out each piece into a strand.
-
15
Lay the strands out on the lightly floured surface, fanned out from a central point (like a fan!).
-
16
Stick all the ends at the central point to the table with your thumb.
-
17
Plait like a bread with the three strands.
-
18
When all strands are plaited, tuck both ends of the loaf underneath to give a tidy finish.
-
19
Place the plaited dough onto a floured baking tray, and leave to prove for another hour, until risen again.
-
20
Towards the end of the rising time preheat the oven to 200C/375F/Gas 5.
-
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
Cool on a wire rack.
