Thursday, 20 December 2007

Poppy Seeded Bread

Poppy Seeded Bread

- 3 cups white bread flour
- 1 teaspoon salt<
- 7 g dry yeast
- 215 ml water

For the Topping
- 1/4 teaspoon salt
- 1 tbsp water
- poppy seed, for sprinkling

1. Lightly grease a baking sheet. Sift the flour and salt together into a large bowl and make a well in the center.

2. If you use fresh yeast, mix the yeast and 100 ml in the bowl. Mix in the remaining water. Add to the center of flour. Mix gradually incorporating the surrounding flour, until mixture forms a firm dough.

3. Turn out to the lightly floured surface and knead the dough very well, al least 10 minutes, until smooth and elastic.

4. Place the dough in a lightlly oiled bowl, cover the lightly oiled clear film and leave to rise, at cool room temperature, for 1-2 hour,or until doubled in bulk.

5. Knock back the dough, and repleat the thoroughly kneading, then roll out on the lightly floured surface into rectangle 2.5 cm/1 inch thick.

6. Place it seam side up on a lightly floured baking sheet, cover and leave to rest for 15 minutes.

7. Turn the loaf over and place on the greased baking sheet. Plump up by tucking the dough under the side ans ends Using sharp knife cut 6 diagonal slashes on the top.

8. Leave to rest for 10 minutes. Meanwhile preheat the oven to 230 C/450 F.

9. Mix the water and salt together and brush this glaze over the bread. Sprinkle with poppy seeds.

10. Spray the ven with the water, bake the bread immediately for 20 minutes, then reduce the oven temperature to 200C, bake for 25 minutes more or until gloden. Transfer to the wire rack to cool.

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