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For four loaves

12oz / 350g plain flour
1/4 teaspoon easy blend yeast
7floz/200ml warm water
olive oil

1/2 pint /300ml warm water
1 tablespoon olive oil
5 tablespoons warm milk
1 1/4 lb / 500g plain flour
1 teaspoon easy blend yeast
1 tablespoon salt
cornmeal to dust

Add yeast to sifted flour and slowly mix in the water. Beat for
five minutes. Place in a bowl and brush with olive oil. Cover and
leave to rise in a warm place until tripled in size (5-24 hours).
Now chill.

Stir the warm water, milk and olive oil into the chilled mixture.
Slowly add this mixture to the 1 1/4 lb of flour, adding the yeast
and salt.

Using either a food processor or those at the end of your wrists,
form into a dough and then knead on a floured surface until springy
. Put dough in an oiled bowl, cover and leave to rise until doubled
in size.

Divide into four and stretch dough into rectangles, pressing flat
with your knuckles. Cover with a damp cloth and leave in a warm
place for 2 hours. Pre-heat oven to 220C gas mark 7. Heat baking
sheets in oven. Dust baking sheets with cornmeal and place dough
on top.

Bake for 25 minutes, sprinkling with water three times during the
first 10 minutes.


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