A really simple French Stick.

Ingredients

1oz Yeast

1 teaspoon Sugar

12 fl.oz luke warm Water

1lb Strong White Flour - whatever you usually use.

1 heaped teaspoon Salt

Method

Put the yeast, sugar and water in a bowl for a few minutes until it starts to 'work'.

Put the flour and salt into a Kenwood Chef - or similar - mixing bowl and add the liquid. Mix for 3 minutes with dough hook. Leave to stand for 2 minutes then mix for a further 5 minutes.

Put the dough - which will be quite soft and sticky at this time, into an oiled bowl. Cover with oiled clingfilm and leave to triple in size - about 45 minutes in our airing cupboard.

Turn the dough out onto a floured surface and knead lightly for a moment or two. Form into a soft ball and cover with oiled clingfilm, leaving it to rise at room temperature on the work surface.

When it has again tripled in size, knock it back lightly and divide in half. On the floured surface, roll out one piece of dough until it is about a 15" x 10" rectangle. Roll up tightly from the long edge pinching to ends to points. Place joint side down onto an oiled baking tray, cover with oiled clingfilm and leave to triple is size again at room temperature. Repeat with the other half of the dough.

Heat the oven to 200°C. When the 'sticks' are ready, slash the tops with three or four times diagonal cuts, then bake for 25 minutes or until golden brown. Cool on a rack.

(We slice these and spread with garlic butter, returning to a warm oven 5 minutes before needed. Just as they are however works with soup, a ploughmans lunch, anywhere that you want a 'hunk' of bread rather than a slice.)

Credits.

Me I guess, just simplifying what always seemed to be a complicated recipe.

Added by: Quilpusha