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–+ servings
A freshly baked farl on a rustic wooden table, featuring golden brown, flour-dusted crust with a soft, dense interior. The farl is quartered into four triangular pieces, with some cut open to reveal the fluffy texture inside. The bread rests on a wooden cutting board, accompanied by a small dish of butter, a butter knife, and scattered flour for a homemade touch. Soft natural lighting enhances the warm, inviting tones.

Farl

This bread is a very English loaf, traditionally baked on the bottom of the oven, hence its other name: oven bottoms!
Portions:1 large loaf
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Ingrediënten

  • 500 g strong white flour plus extra for dusting
  • 10 g salt
  • 20 g yeast
  • 60 g butter softened
  • 300 ml water

Instructies

  • Put all the ingredients into a bowl and mix for 4 minutes.
  • Tip out onto a lightly floured surface and knead for 5 minutes until the dough is smooth and pliable.
  • Leave in the bowl to rise for 1 hour.
  • Line a baking tray.
  • Tip the dough out onto your floured surface and shape into a ball, then flatten into a circle about 5 cm/2 inches thick.
  • Put on the baking tray and leave to rise for 1 hour.
  • Preheat the oven to 220°C/425°F/gas mark 7.
  • Cover the top of the dough with flour and, starting from the middle, make vertical slashes down the dough all the way round.
  • Bake in the oven for 30 minutes, then transfer to a wire rack to cool.
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Recipe Category Bread
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