Tuesday, 25 June 2013


Bread Ingredients:
250g strong white flour (plus extra for dusting)
5g salt
13g caster sugar
5g instant yeast
Rape seed oil (plus extra for kneading)
160ml tepid water
Topping Ingredients:
3 tbsp sesamie seeds
2 tbsp dried thyme
1 tbsp dried basil*
Rape seed oil
*meant to be marjoram #FailagainTooleyStTescos
Makes ~ 1 bread
Preparation/Baking Method:
Mix together the flour, salt, sugar and yeast. Add 3/4 of the water.
Using your fingers, mix the ingredients together. Gradually add the remaining water until all the flour has come away from the sides of the bowl and you have a soft dough (you may not need all the waterl; the dough should be soft and not sticky).
Pour a little oil onto your work top. Place the dough on top and knead for 5-10 minutes. The dough will be wet in the beginning but will form a smooth dough once kneaded.
Place in a clean, oiled bowl, cover with a tea-towel and leave to double in size (1-3 hours).
Line large baking tray with parchment paper.
Tip the dough onto an oiled work top. Knock the dough back by folding it on itself, repeating this until all the air is knocked out and the dough is smooth.
Roll dough into a large (approx 30cm) circle/disc.
Place on the lined baking tray and cover with a clean plastic bag. Leave to rest for 20 minutes.
Preheat the oven to 230C/450F/gas 8
Mix all the topping ingredients with a little rape seed oil until you have a thick paste.
Brush the surface of the bread with rape seed oil. Spread the topping over the bread and bake for approx 15 minutes.
Remove from the oven and transfer to a wire rack to cool.
Alternatively eat immediately with a squidge of honey and your housemates.
Notes: Super yummy. Well worth the effort. Interesting to try with marjoram. Oil the baking parchment so the base doesn't stick? Try cooking for less time/longer so it doesn't stick.

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