Rosemary Bread Recipe   Veg  CD  CBF  60mins plus proving

Makes one 450g/1lb loaf     Cold  Vegetarian  Vegan  Herbs  Savoury  Baked Fayre      Dairy Free  Eggless

Ingredients:

15g/½oz Fresh Yeast

1 teaspoon salt

100g/4oz Wholemeal Flour

300ml/10fl.oz. Warm Water

350g/12oz. Strong Plain Flour

4 teasp Fresh Rosemary, chopped

Instructions

1. Cream the yeast with 2 tablespoons of the water. Sift the plain flour and salt together into a warmed bowl and stir in the wholemeal flour and 3 teaspoons of the rosemary.

2. Make a well in the centre and pour in the yeast liquid and the remaining water. Gradually draw the flours into the liquid and continue mixing until all the ingredients are well blended and the dough comes away from the sides of the bowl.

3. Turn the dough onto a lightly floured board and knead for 5 minutes to form a smooth ball. Place in a clean bowl, cover with a sheet of oiled clingfilm and set aside for 1 1/2-2 hours in a warm place until the dough has doubled in size.

4. Turn the dough onto a lightly floured surface and knead for 5 minutes. Shape into a loaf and place in a greased 1lb loaf tin. Put the tin into an oiled polythene bag and leave to rise in a warm place for about 45 minutes or until the dough has risen to the top of the tin.

5. Preheat the oven to 240C, 475F, Gas mark 9.

6. Remove the loaf from the bag and sprinkle with the remaining rosemary then bake in the centre of the oven for 15 minutes.

7. Reduce the temperature to 190C, 375F, Gas mark 5 and bake for a further 25 minutes. Turn the loaf out of the tin and tap the base with the knuckles. If it sounds hollow, the loaf is cooked, if not, place upside down on a baking sheet and return to the oven at a temperature of 170C, 325F, Gas mark 3 for a further 5-10 minutes. Cool on a wire rack.

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