“I've been learning to bake since last year and this bread recipe is one that I developed myself . There's only 2 of us at home so I only make one loaf every week .”
3hrs 20mins
1 loaf

Ingredients Nutrition


  1. Warm the milk but make sure not to make it too hot .
  2. Sieve the flour and the salt into a bowl then add the sugar . Mix it well .
  3. Mix the yeast with with a little bit of sugar in the warm milk .
  4. Add the olive oil into the mixture.
  5. Then pour the yeast mixture into the bowl .
  6. Using a fork continue to mix the flour with the liquid .
  7. Form a ball then transfer the dough on a lightly floured surface .
  8. Knead for about 10 minutes . At this stage the dough should still be sticky but don't worry , just wet your palm with some olive oil and continue the kneading process until you form a soft a smooth dough .
  9. Put the dough into a lightly oiled bowl . Cover with a damp cloth leave to rise in a draft free place forabout 1 1/5 - 2 hours or until the dough is double in size .
  10. Punch down the down . On a lightly floured surface gently roll up the dough and a rectangular shape with 3/4 cm thickness.
  11. Roll down , shape into loaf and transfer it into a well greased 1 pound tin loaf .
  12. Cover with cloth and let it rise for 45 minutes or until the dough has risen about an inch above the tin.
  13. Bake in preheated oven at 175 C fan force for 30 minutes.
  14. Take it out from the oven , brush the top with the melted butter .
  15. Bake for further 10 minutes.
  16. Transfer the loaf on the cooling rack . Wait until it's completely cool before slicing it .

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