Has anyone been watching the new series of the great British Bake Off with Paul Hollywood and Mary Berry? Several series have been made now and I'm still not tired of watching it. I've made a couple of loaves of bread over the years, not all with positive results. One of the best was a Delia special Goats cheese, onion and potato bread with thyme, very quick and easy. After listening to the famous Frugal Queen on her local radio station she set me thinking what I could do next, so I dusted off my 1000 Classic Recipe book and picked out a bread which had few ingredients and breaks off into individual rolls
It came out ok but should have let it prove more, really it should have reached at least to the top of the tin.
Here's the recipe as requested by Allotment Lady Lives Again
Makes 1 23cm/9in loaf
2tsp active dried yeast
300ml/Half a pint of luke warm water
200g plain flour
200g wholemeal flour
2 tsp salt
5tbsp toasted sesame seeds
milk to glaze
2tbsp sesame seeds, for sprinkling.
Combine the yeast and 75 ml/5tbsp of the water and leave to dissolve. Mix the flours and salt in a bowl. Make a well and pour in the yeasty water. Stir from centre to get a rough dough.
Transfer to a floured surface and knead until smooth and elastic. Return to bowl and cover with a plastic bag. Leave in a warm spot till it has doubled in size. 2 hours
Grease a 23cm/9in round cake tin. Punch down the dough and knead in the toasted sesame seeds. Divide into 16 balls and place in the tin.Cover with a plastic bag and leave in a warm place until risen above the rim.
I didn't and the dough was just under the rim when I made it, I think it best to leave the dough until it has got above the rim for a better sized loaf.
Preheat oven to 220/425f/ gas7. Brush the loaf with milk. (I think this made the top crunchy so perhaps leave it off if you don't like a crunchy top). Sprinkle with the extra sesame seeds. Bake for 15 minutes. Lower the heat to 190c/375/gas 5 and bake until the base sounds hollow when tapped, about 30 minutes. Cool on a wire rack.
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