Method
Turn the oven on to gas 7 (250 degrees).
Measure the flour and semolina into bowl and add the salt - mix it well to
disperse salt - then add the olive oil.
Measure out 320g water into a jug - JUST warm to the touch
and add the yeast - mix well and leave for about 5 mins
Add the yeast mixture and the water to the dough and mix together
Knead the dough for 5 to 10mins - it should become quite elastic
and not too sticky.
Place back in the bowl and cover with a plastic carrier bag
(or similar) and leave for 2 hours,or until it doubles in volume, somewhere warm and not in
a draft.
Now scrape the dough out of the bowl onto LIGHTLY floured surface
Work it into a sausage shape, about twice the length of your
tin and fold it into thirds - into the middle and over the top.
Flatten it with your fist - you should have a rectangle smaller
than your tin
Turn the dough 90 degrees clockwise, then stretch and roll towards
you so you end up with another sausage shape, with a seam on
the bottom, slightly shorter than your tin
Grease your tin and place the dough in it, seam side down
Cover with the plastic bag and leave for an hour - or until
it is about 25 mm over the top of the tin
Place in the oven for 40 mins
When its done, tip out of tin and check the underneath. If it's
a bit pale, stick it back in for 5mins - better a bit overdone.
Place it on a cake rack and leave it to go cold - fresh bread
doesn't cut easily when warm.
NB.
If the top burns (as mine does) cover it with foil after the
first 15 mins....................
