Rustic French Bread
Of course I made it myself...!
700g (1 ½ lb) Strong plain white flour
Pinch salt
1 x 7g sachet dried yeast
450ml (3/4 Pint) warmed water
45ml (3tblsp) Olive Oil
Poppy seeds for sprinkling
1 tbsp milk with beaten egg yolk
700g (1 ½ lb) Strong plain white flour
Pinch salt
1 x 7g sachet dried yeast
450ml (3/4 Pint) warmed water
45ml (3tblsp) Olive Oil
Poppy seeds for sprinkling
1 tbsp milk with beaten egg yolk
- Sift Flour, salt and yeast into a large bowl. Make a well in the centre and pour in the warm water and the olive oil to form a soft dough.
- Knead for 10 minutes until smooth and elastic, then place in a greased bowl. *Cover with a cloth and leave to rise in a warm place for 1½-2 hours until doubled in size.
- Knock back the dough and divide into two pieces. Roll out into 2 10 Inch rectangles and place on greased baking sheets. Brush with egg wash and sprinkle with poppy seeds. Cover with damp cloth and leave to rise for 30 minutes.
- Bake at 200oC for 20-25 minutes, spraying with water twice during cooking.
- Transfer to a wire rack to cool. Serve warm is possible or on the same day.
Labels: Bread And Cakes
