High Country Infused Bread

From The Mountain Kitchen to Your Kitchen

Baking With Minaret Station’s Head Chef, Alastair Wilson

From The Mountain Kitchen to Your Kitchen - Baking With Minaret Station’s Head Chef, Alastair Wilson

INGREDIENTS

Stage 1

3 teaspoons instant yeast
2 teaspoons sugar
3 table spoons warm water

Stage 2

3 1/2 cups flour
325 ml warm water
4 teaspoons truffle oil
2 teaspoons salt

Method

Step 1

In a large bowl, mix all stage 1 ingredients (yeast, sugar, and water). Rest for 10-15min or until foaming consistency. This activates the yeast.

Step 2

Combine ingredients from stage 2 into the yeast mix. Mix well and kneed for 10 minutes to stretch the gluten in the flour. If the dough begins to stick to the bowl, add a few pinches of flour over the dough to prevent from sticking to the bow. Cover with your favourite tea towel and rest for 30-40mins. Your dough will double in size during this time.

Step 3

Knock back the dough to original size. Place on oven tray lined with baking paper and a sprinkle of flower to prevent sticking. Shape into a round loaf. Let the dough rest again for 10-20 mins or until it has doubled in size.

Step 4

Using a sharp knife, cut thin slices lightly to the surface. Next add a drizzle of your favourite oil and a sprinkle of flour.

Step 5

Bake at 220 degrees celsius for 10-15 minutes, then reduce oven temp to 190 and bake for further 15-20 minutes. Your bread is finished when it has a nice golden crust to the outside.

STEP 1

STEP 2

STEP 4