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Rosemary Bread Recipe
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Ingredients : Makes one 23 x 13cm loaf |
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1 sachet
175 g
175 g
25 g
50 ml
250 ml
15 ml
5 ml
15 ml
15 ml
15 ml
115 g |
Easy blend dried yeast
Wholemeal flour
Self-raising flour
Butter
Warm milk
Milk, at room temperature
Sugar
Salt
Sesame seeds
Dried chopped onion
Fresh rosemary leaves
Cheddar cheese
Rosemary leaves and coarse salt, to decorate |
Method :
- Mix the yeast with the flours in a
large mixing bowl. Melt the butter. Then stir the warm water, milk,
sugar, butter, salt, sesame seeds, onion and rosemary into the flour.
Knead thoroughly until quite smooth.
- Flatten the dough, then add the cheese
cubes. Knead them in until they are well combined.
- Place the dough into a clean bowl
greased with a little melted butter. Cover with a dish towel and put in
a warm place for 1 1/2 hours, or until the dough has doubled
in size.
- Grease a 23 x 13cm loaf tin with
butter. Punch down the dough and shape into a loaf. Place in the tin,
cover with the dish towel and leave for about 1 hour until doubled in
size. Preheat the oven to 190oC/375oF/Gas 5.
- Bake for 30 minutes. Cover the loaf
with foil for the last 5-10 minutes of baking.
- Turn the bread out on to a wire rack
to cool. Garnish with some rosemary leaves and coarse salt scattered on
top.
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