| 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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