– flour 1,5 kg (preferably bread or cake flour)
– milk 1 litre
– pinch of salt
– yeast 3 sachets (21 g) or quarter of 100g cube
– pinch of breadcrumbs
– butter (for dish greasing)
Warm up milk ( till lukewarm).
Mix flour, warm milk, salt and yeast in a mixing bowl.Stir until it forms a ball of dough.
Place the dough on to a floured surface, knead and stretch for few minutes ( If it’s too wet and doesn’t stick together properly, add some more flour ).
Grease baking tray, casserole dish or loaf tin and sprinkle it with breadcrumbs. Breadcrumbs prevent the loaf from sticking to the tray and they add extra crunchiness to the base of the loaf. Shape the dough, place on to the baking tray, cover with damp cloth and leave to rise in a warm place until it has doubled its size (around 30 min). Preheat oven to 200 degrees C or 180 degrees C (for fan assisted ovens) or gas mark 7. Uncover and bake for around 40- 50 minutes ( until golden brown and sounds hollow when you tap the base. Leave it to cool.