Bakestone Bread is a traditional British recipe for a classic yeasted bread that's cooked on a hob or a bakestone rather than being baked in an oven. The full recipe is presented here and I hope you enjoy this classic British version of: Bakestone Bread.
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This is a very interesting form of bread, that's cooked on the hob rather than in the oven. An excellent recipe to know, particularly if you are camping.
Add the flour to a large bowl along with the salt, sugar and yeast. In a pan the milk with an equal volume of water. Add the butter and heat gently until lukewarm. Stir this mixture into the flour, mixing until the ingredients come together as a dough.
Turn the dough onto a lightly-floured work surface and knead until smooth and elastic. Drizzle the oil into a bowl, add the dough and turn to coat. Cover with clingfilm (plastic wrap) and set aside in a warm place for about 90 minutes to rise, or until just doubled in size.
Knock the dough back and turn onto a lightly-floured work surface. Knead gently until the dough is smooth then, either with your hands or a rolling pin press the dough into a rough circle about 20cm (8 in) in diameter and about 2cm (3/4 in) thick. Set aside to rest for 15 minutes.
In the meantime, heat a bakestone or heavy frying pan over medium heat. Using a wide spatula and your hands carefully lift the dough onto the bakestone and cook gently for 20 minutes. Now turn the bread over and cook on the other side for 20 minutes.
When done, the top and bottom crusts should be firm and nicely browned whilst the sides remain pale.
Transfer to wire rack to cool before slicing and serving.
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