| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads, Barry | 1 | Servings | ||
INGREDIENTS
| 1 | lb | White Unbleached Plain Flour |
| 4 | tb | Olive Oil |
| 1 | ts | Salt |
| 1/2 | pt | Warm Water |
| 1/2 | Dry yeast Sachet | |
| pn | Sugar | |
| Rosemary or Sage |
INSTRUCTIONS
Mash the yeast with a little of the water until it looks like mud. Add the sugar and leave for 10 minutes until frothy. Put the rest of the water, the flour, a little of the salt and the olive oil into a large bowl. When the yeast is frothy, add that too. Knead thoroughly for about 5 minutes. cover with a clean, damp tea towel or cling film and leave it in the bowl in a warm place for about 30 minutes. It will double in size. Take the dough out, put on a board, cut it in half and spread so you have two dinner plate-sized pieces. Sprinkle the rest of the salt over the top, then add the rosemary or sage leaves, patting them into the dough. Put the loaves into a hot oven, gas mark 7, 400F, 200C for about 20 minutes. The bread will only rise marginally and will have a lovely pale golden top. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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