There is nothing better than a slice of good bread and creamy Devondale butter. The holy grail of any good baker is to make the perfect loaf of bread, but for something so simple that we eat every day it’s amazing that it’s so difficult to get right. This kitchen hack will get you a perfect loaf every time without any of the fuss. This recipe was passed to Anna as the secret of the wife of a very famous chef and breaks every rule of making a good loaf of bread.
Preperation: 10 min. plus chilling and standing time
Cooking: 50 min.
Makes: 1 loaf
500 g [1,1 lb] unbleached plain flour
2 tsp instant yeast
4, 75 dl [1 pint] lukewarm water
1 teaspoon salt
Extra flour for dusting and shaping
Devondale Dairy Soft Butter Blend (for spreading)
and raspberry jam to serve
 Mix flour, yeast and salt together in a large bowl.
 Pour in the water to make a sticky dough. Mix together with a spatula until well combined.
 Cover bowl with plastic wrap and leave in the fridge overnight.
 Next day take out of fridge and rest at room temp for about 1.5 to 2 hours depending on weather (it must be just at room temp before you bake).
 Line a flat oven tray with baking paper and sprinkle generously with flour. Remove the dough from the bowl using a spatula, scape out onto tray. It will be VERY sticky. Shape dough with floured hands into a ciabatta shape. Flip dough over so that the wrinkled floured side is on top.
 Place the tray in a cold oven and set at 220º C / 430º F. Bake 45 to 50 minutes or until it has a light golden colour and the bread sounds hollow when tapped.
 Cool on wire racks and serve whilst still warm with lashings of Devondale Dairy Soft Butter and jam.