It’s been a lazy snowy Sunday. Had a lazy morning followed by a long walk in the snow and then an afternoon of baking starting with this Rosemary Bread, adapted ever so slightly from A Pastry Affair’s gorgeous recipe
450g strong white bread flour
7g (1 sachet) fast acting active dry yeast
180 ml warm semi-skimmed milk
150 ml warm water
2 tablespoons freshly chopped rosemary
1/2 teaspoon freshly ground black pepper
1 1/2 teaspoons salt
60 ml extra virgin olive oil (plus extra for greasing bowl and tin)
- Put the flour, yeast, salt, pepper and rosemary in a large mixing bowl and make a well in the middle.
- Pour the water, milk and oil into the well.
- Mix until it all comes together (can add a small amount of extra flour or water if required)
- Knead the dough throughly for 10 minutes on a lightly floured surface.
- Place the dough in a lightly oiled bowl and cover with a tea towel/cling film. Leave in a warm place for approx 2 hours.
- Knock back down. Knead again gently on a floured surface and place into a lightly oiled 2 lb loaf tin.
- Cover with tea towel and leave to rise again in a warm place for 60 mins.
- Preheat oven to 180C
- Sprinkle top of loaf with sea salt and bake on middle shelf for 45 mins. (i like to put a small bowl of water in the oven to get a good crust)
- Leave to cool slightly on wire rack (if you can resist cutting into it!). Enjoy!