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Crusty Fresh Bread with Tomato Chutney and Pickles

Crusty Fresh Bread with Tomato Chutney and Pickles
Preparation time:
15 minutes
Cooking time:
90 minutes

Conor’s fresh crusty bread is so simple, it’s perfect for chutneys, homemade pickles and your favourite cheese too.

  • Ingredients

    • 500g strong flour
    • 310 ml tepid water
    • 2x 7 g sachets of dried yeast, or 30g fresh yeast (ask your local baker)
    • 1 tablespoon sugar
    • 1 tbsp. sea salt
    • Extra flour, for dusting
  • Method

    • Add the yeast sachets and sugar to the warm water, stir until dissolved and leave for about 5 minutes until the yeast begins to activate

    • Attach the kneading attachment to your Kenwood blender and add your flour and salt

    • Put on a low speed and slowly add your yeast water until combined, then increase the speed slightly until a dough is formed

    • Place into a bowl and cover with a damp tea towel and leave to proof for about 40 minutes or until doubled in size

    • Remove from the bowl onto a floured surface and knock it back. Then form a shape or add to a large loaf tin. Cover again and leave to proof for another 40 minutes. Then score the bread, using a sharp knife cut down the centre of the bread

    • Preheat the oven to 180C. Add your loaf to the centre of the oven and bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping on the bottom, if it sounds hollow it's done.

    • Allow to cool, then slice and top with your tomato chutney and vegetable pickles

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