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Doves Yeast

Doves Yeast

Doves Yeast

£1.55 + p&p
[in stock]
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Mix Quick Yeast into the flour in your recipe before adding the liquid. Use 4 tsp of Quick Yeast to 1.5kg of strong bread flour.

And to get you going here's a recipe taken from our new bread book (release date February 2009)

Flatbread

Makes enough to seriously impress about a dozen

500g plain flour, plus extra for dusting

500g strong white bread flour

325ml natural yoghurt

325ml hot water

1 sachet yeast

20g salt

2 tbsp good olive oil, plus extra for later

Combine the yoghurt and water, then mix everything together.  Knead this dough until smooth and silky.  Oil it, cover it and leave to rise until doubled in size.  Deflate the dough, then if you have time, leave to rise a second, third, even a fourth time (this improves the dough but is by no means essential).  Now tear off pieces the size of small lemons (or smaller, or larger, you choose).  One at a time, shape them into rounds then, using plenty of flour, roll out to 3 or 4mm thick. Leave each one to rest for 5 minutes or so – this improves the finished bread dramatically.  Meanwhile heat a large, heavy-based frying pan over the highest heat and set the grill to maximum.  When the pan is super-hot, lay the first bread in it.  After maybe a minute, possibly sooner, the bread should be puffy and starting to char on the bottom.  Slide the pan under the raging grill, a good six inches from the heat, and watch your creation balloon magnificently.  Remove when charring on the top, slip a lick of olive oil over, and feed your awe-struck friends, with some stuff to dip it in.  Repeat ad finitum.