MAKING your own bread has been a labour of love for centuries. I find it can be a very rewarding experience to build a loaf from scratch.
It requires the use of ‘strong flour’, or ‘bread flour’ as it is known in Australia. This flour contains more gluten and proteins, which makes the dough more elastic and produces a softer, lighter bread.
Starting with quality flour, this dairy free bread recipe is very versatile. Play around with it by using different flours, nuts and savory ingredients. I like to serve this bread slightly toasted with cheese and chutney.
The bread can be easily stored in the fridge or freezer. Remove an hour before using to defrost the loaf correctly.
