I had faith that Annabel would not let me down, and of course, she didn’t.
|FYI - I made this bread.|
Crusty Flat Bread
From Annabel Langbein’s The Free Range Cook
1 ½ cups warm (not hot) water
1 ½ tsp dry yeast granules
1 packed cup cooked mashed potato
¼ cup extra virgin olive oil
4 ½ cups high grade flour, plus extra for kneading
2 tsp salt
1-2 Tbsp extra virgin olive oil
2 tsp fresh rosemary leaves
½ tsp sea salt
Place warm water in a large mixing bowl (a bread maker or electric mixer with a dough blade is ideal if you have one). Sprinkle yeast over the water and allow to stand for 2 minutes. Mix in the mashed potato and the ¼ cup olive oil. Stir in the flour and salt and mix until the dough just starts to come away from the sides of the bowl.
|The dough straight out of the mixer; and after kneading.|
When you’re ready to cook your bread, place a baking stone on the centre shelf of the oven and preheat oven to 220 degrees Celsius (I don’t have a stone so just used a solid baking tray and it worked fine). Turn the risen dough onto a lightly floured board, divide in half and shape each half into a ball, Roughly flatten one ball onto a tray lined with baking paper, pressing the dough out to an oval shape about 25 x 20 cm. Use your fingertips to press dimples into the top of the loaf, then drizzle with olive oil and sprinkle with rosemary and salt.
Slide the baking paper with the dough on it off the tray onto the preheated baking stone/tray. Bake for about 25 minutes until golden. When cooked the bread will sound hollow when you tap it. Remove from the oven and allow to cool on the baking stone for a few minutes. Then transfer to a rack to cool.