Now, turn the dough out onto a floured surface. Don’t worry if it feels a little wet; sprinkle just a touch more flour as needed. Gently knead the dough for about 1 minute until it’s smooth. This process can be quite rhythmic and even therapeutic! Once kneaded, shape the dough into a loaf and place it in your greased baking pan. If you feel adventurous, you can sprinkle some herbs or cheese on top for added flavor.
After shaping, pop it into the oven and let it bake for around 20 minutes. You’ll know it’s ready when the top is golden brown and a toothpick inserted in the center comes out clean. The aroma that fills the kitchen during these 20 minutes is absolutely heavenly—I often find myself sneaking a peek through the oven door! When it’s done, let the bread cool for a few minutes before slicing.
Pro Tips for Best Results
I tested this recipe three ways: in a conventional oven, with a fan, and using a toaster oven. While all methods produced delicious results, I found that the fan helped achieve a more even baking on the sides of the loaf. This tip might be helpful if you’re cooking for a crowd or want to make several loaves.
Another personal tip is to experiment with the types of flour you use. One time, I tried whole wheat flour, and although it was denser, the nutty flavor added a lovely depth. Just keep in mind that you may need to adjust the liquid slightly. I’ve also played around with different add-ins like seeds or dried herbs, and I can say with certainty—absolutely go for it!
Lastly, if you live in a humid climate, your flour may absorb moisture differently. It’s advisable to check the consistency of your dough; it should be slightly tacky but not overly wet. I’ve learned the hard way that too much moisture can lead to a gummy texture!
Common Mistakes to Avoid
The first mistake I made was thinking that mixing the dough until it was completely smooth would give me a better loaf. In truth, the best results come from mixing just until the ingredients are combined—overmixing can lead to a tough loaf. Remember, a little texture is okay! (See the next page below to continue…)