Back again!!

Hi, not sure if these photo's will work.

I just made the best loaf of my life :) this time the thing which made it work so well, I think, was being more patient.

I went to the shops when it was proving, I had found a nice warm spot in the boiler cupboard for it to sit and I let it stay there for an hour or so, just ignored it really.

Then I kneaded it for about 8 minutes or so, making sure I put in as little flour as I could, so the dough remained lovely and soft and springy.

I let it sit back in the cupboard (covered by a damp tea towel) for about 2 hours, then it rose beautifully!

I pushed the copious amounts of air from it, and kneaded it a bit more with a small amount of olive oil on my hands - I slapped the air out of it as much as I felt was right, just a few slaps and bangs in the bowl, then when I was happy I'd made a good shaped dough, I put it in my non stick tray, which is covered in olive oil just in case it forgets what it is and sticks, then I put it in my big plastic storage box, with the tea towel over it again, and left it for 2 hours, again it was massive!!

I'd preheated the oven, not sure what temperature, just hot - nearly max, one or 2 off max, then I gently placed it in the oven and gently closed the door.

30 minutes later, it was beautifully cooked (me mam's new oven is great!) 

I brushed olive oil over the hissing and crackling crust, and covered with a damp tea towel to cool on a wire rack.

40 minutes later, my big, light loaf, was beautifully soft to the touch, and a springy soft delight to the taste buds.

Again - I've scored a point for the non measuring bakers amongst us.

Roughly half a bag of strong flour, roughly 3 cups of milk, roughly 2 egg cups of olive oil, one egg, half a packet of yeast, 3 tea spoons of brown sugar, a drizzle of honey and a dash of salt (say the size of a 20p at most).

I ain't dead yet :)