Pulled bread

Pulled bread

By
From
How I cook
Serves
6
Photographer
Jason Lowe

The beauty of this bread is that it is quick and foolproof to make. There is no yeast involved, so you don’t need to allow time for rising. It has a lovely thick chewy crust and a fairly dense texture and is best served warm.

Ingredients

Quantity Ingredient
450g plain white flour, plus extra to dust
1 teaspoon salt
1 teaspoon bicarbonate of soda
375ml milk

Method

  1. Preheat the oven to 220°C. Sift the dry ingredients into a large bowl. Make a well in the centre and pour in most of the milk all at once. Using one hand, stir in a circular fashion, gradually mixing in the flour from the sides of the bowl, adding a little more milk as necessary. The dough should be soft, but not wet and sticky.
  2. Once the dough has come together, turn it out onto a well-floured surface and knead very lightly for a few seconds only. Now shape it into a long thin sausage, bend in the middle to form a U-shape and plait loosely.
  3. Place on a baking sheet and bake in the oven for 15 minutes, then lower the oven setting to 200°C and bake for a further 15 minutes, or until cooked. To test, tap the bread on the bottom with your knuckles – it should sound hollow. Transfer to a wire rack to cool, but serve still slightly warm, with lightly salted butter.

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