Easy Crusty Bread (or Fedoobada bread)
We call this Fedoobada Bread, because the finished product looks like your mother in law's upper arms when she's hanging out the old man's blue band budgie smugglersYou know what I mean – bingo arms. They all seem to go there after countless years holding up the family unless, of course, you make a lot of Fedoobada Bread.
Ingredients:
- 8 cups of bread flour
- 2 tablespoons of dried yeast
- 2½ to 3½ cups of water
Mix the eight cups of bread flour with two tablespoons of dried yeast and combine with the cups of water (the amount of water depends on the flour and relative humidity, etc).
Beat thoroughly with a wooden spoon, until it's well mixed. Cover and leave in the fridge overnight. Roll into lengths and bake in a very hot (250°C) camp oven or conventional oven for 15 minutes. If it's a camp oven, place the bread on a trivet and add a small amount of water beneath the trivet to humidify the pot.
A little tray of water in the conventional oven will do the same thing. I suggest you serve it in thick slices with about a quarter of an inch of butter and a jam of your choice.
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