INGREDIENTS
Use 1 kg of white, brown or whole wheat flour, as preferred.
10 g dry yeast + 20 ml salt + 10 ml sugar
20 g cooking margarine or butter
625 ml water at about 45 ˚C
METHOD
Mix the flower, salt, sugar and yeast thoroughly.
Rub the margarine or butter in with your fingers.
Add the water and knead until the dough is soft and elastic.
Put the dough on a surface sprinkled with flour, cover with plastic and a thick cloth. Take care not to let the dough cool off. Put it in a warm place such as a cooler bag with a hot water bottle or, in summer, put in under plastic in a sunny spot. When camping, a vehicle with closed windows standing in the sun works very well.
After about 30 minutes, knead again for a short while and divide the dough in two halves, one for each baking pan. The pan must be sprayed beforehand with Spray and Cook or greased with butter. One kg of flour works for two pans of 225 mm x 125 mm x 60 mm and if your pans differ in size from this, you must adjust your ingredients accordingly. The containers must be half full with dough at the start of the rising process. Heat your pans slightly before putting the dough in.
Cover the pans with plastic and let it rise in a warm place until it has doubled in size. If everything goes right, it should take about 40 minutes.
Preheat the oven to 200˚C. Brush the dough with lukewarm water and bake 45 minutes to 60 minutes, depending on the size of the containers (tins or pans). When it is slightly brown on top and sounds hollow when knocked, it is done. If it does not come out of the containers easily, leave it for a few minute to sweat in the container and it will come out smoothly. For a crispy crust, leave open, but for a soft crust cover with a clean cloth and then with plastic. Leave until it has cooled enough to make slicing easier.