This all-time favourite bread is exceptionally easy to make. The dip can be made in advance and stored in the fridge for up to three days. Words and Recipe: Ruth Pretty  Photos: Murray Lloyd INGREDIENTS 400g high-grade flour ½ teaspoon table salt ¾ teaspoon sugar ¼ teaspoon dry yeast granules (we use Edmonds) 375ml cold … Continue reading Recipe: Stecca Bread with Roasted Butternut Dip