Stir in half the flour, one cup at a time. Mix for 1 minute.
Cover and allow to rest for two hours. The dough is ‘alive’ and will have grown in size.
Add remaining flour and salt
Turn out onto a well-floured surface and knead for 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic
Place the dough in a large, oiled bowl and cover with plastic wrap. Allow to rise for a further 1 to 2 hours until it doubles in volume.
Thoroughly clean three empty food cans, then grease
Divide dough into 3 balls and drop one into each can
Brush tops of dough with olive oil and sprinkle with salt. Jab a sprig of rosemary into each ball.
Place cans on a baking tray and bake for 30 to 40 minutes or until cooked through, then allow to rest for 5 minutes before turning out the breads. If necessary, return to oven for 5 minutes to crisp.
Return bread to cans and serve plain with butter or with mezze items such as Pick n Pay’s hummus and tzatziki
Cheat and ask your Pick n Pay Bakery for ready-made bread dough; they will gladly sell it to you by weight
Never add all the flour in a recipe to the dough until you’re sure it’s needed. It is usually better for the dough to be slightly wet, as this encourages fermentation better than when the dough is dry.
Grease your hands with butter or oil before kneading. This makes for a beautiful dough and no stickiness on your hands.