500g strong white bread flour
2 tsp salt
2 tbsp olive oil
2 sachets easy blend yeast
400ml cold water
Olive oil for drizzling
Fine sea salt & dried herbs for seasoning
Put the flour, salt, yeast, olive oil and 300ml of the water into a large bowl or kitchen aid. Mix together gently with hands or wooden spoon if not using a mixer, gradually adding the final 100ml of water as you mix.
Knead the mixture into a dough with your hands for 5-10 minutes.
Return the kneaded dough to the bowl, cover and leave to rise until it has doubled in size. In the meantime, line a baking tray with baking paper.
Once the dough has risen, put it into the tray and flatten it out to reach every corner of the tray. Cover the tray with clingfilm or a plastic bag, ensuring it doesn’t touch the top of the dough.
Leave to prove for one hour.
Preheat oven to 220c/200c fan/gas 7.
Remove the dough from covering, drizzle olive oil on top and sprinkle dried herbs and salt liberally across the dough.
Pop it in the oven to bake for 20 minutes. You can drizzle some more olive oil on top when you’re ready to break bread if you like.
Head Chef, The Bulls Head
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Slowly but surely you helped to breathe life back into the place. You filled it up with love and laughter. You have dragged it back from obscurity to place it back into the heart of the community.
Like so many others, we got into this trade because we love sharing these little boltholes with others and watching you enjoy them and make memories to cherish between these walls. We do it because we like a bit of banter whilst pouring a beer. We’ve always believed in doing the best we can with the circumstances we’ve got.
Time to whip up a quick homemade soup with whatever veggies you’ve got in your fridge.