Fate Bread

Measure 1 Tbs FATE mix; place to one side.

Place remaining FATE mix, yeast, salt, and bread improver into a large bowl; stir well. Combine oil, water and Parisian in a jug; pour onto dry ingredients; immediately mixing with an electric beater for 30 sec. Using blades, now stir gently for 1-2 minutes; the mixture should be smooth and silky.

Divide mixture evenly across two, 13cm x 24cm log baking tins which have been lightly sprayed with oil. Dust hands with reserved FATE mix and gently press on top to level the surface of each loaf.

Place tins into a large polythene bag, tie up ends; trapping enough air so bag lifts above bread. Leave in a warm place until the dough has almost doubled in size (time will vary depending on how warm the environment is; approx 30 min). Meanwhile, heat oven to 200⁰C.

Remove tins from polythene bags and bake in the oven for approximately 35 min; until tops are golden brown. Remove loaves from tins; place on a wire rack to cool.

Cut each loaf into 10 slices of even thickness. Once cooled, store in an air tight container.