Try making your classic white bread loaf into something a bit more fun and create a show stopper! Spritz it up with some poppy seeds and serve it proudly!
Ingredients
- 250g Strong White Flour, plus extra to dust
- 1 Tsp Salt
- 7g Fast Action Dried Yeast
- 150ml Warm Water
- Oil, for greasing
- 1 Tsp Poppy Seeds
Directions
- Stir together the flour, yeast and salt in a large bowl. Pour the water into the flour mixture. Use a cutlery knife to quickly stir the water into the flour mix. The ingredients will come together in large flakes. If the mixture looks dry, add a drop more water and continue to stir.
- Bring the mixture together in your hands and place on a clean, floured work surface.
- Knead the bread dough until it is smooth and it springs back when you press it.
- Leave the dough to rise for about an hour, until it has doubled in size.
- Remove the dough from the bowl and knead it again on a floured work surface for 2-3 minutes until it becomes smooth again.
- Separate the dough into 3 even sized pieces. Knead each piece to make sure they are completely smooth. Roll into 3 sausage shapes about 1.5 feet long. Pinch all three pieces together at one end, use the right piece to cross over the middle, then the left piece to cross over the now middle piece, and repeat. Tuck each end neatly underneath. Place onto a lightly oiled tray, cover with oiled cling film and set aside to prove for about 30 minutes or until it has almost doubled in size. Preheat the oven to 200ᵒC.
- Lightly press the dough on one side – if the indent remains, the dough is proven –if it springs back then it needs more time.
- Sprinkle the poppy seeds all over the top of the loaf. Bake in the middle of the oven for 25-30 minutes. Check that it is cooked through by tapping on the bottom and listening to if it sounds hollow. If the loaf sounds solid and is heavy, return to the oven for a few more minutes. Once cooked, leave to cool on a wire rack. **If you want a soft crust, cover the loaf with a tea towel.
