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| >COUNTRY HERB, PUMPKIN AND BACON BREAD |
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| FRIDAY |
450g strong white flour
225g malted granary flour
pinch salt
1 ½ tsp caster sugar
25g fresh yeast
200mls warm milk
1 large egg, beaten
45mls/3tbsp olive oil
150 - 200mls warm water
250g smoked, streaky bacon, chopped
5tbsp pumpkin seeds
3tbsp chopped sage leaves
3tbsp fresh thyme leaves
1 egg, beaten to glaze
1tbsp semolina or polenta for dusting
Paella style or shallow tin approx. 23cm diameter
1. Place the flours and salt in a large bowl. In a small bowl mix the sugar and yeast. Make a well in the centre of the flour and stir in the warm milk, beaten egg, olive oil, yeast mix and enough of the water to form a soft, wet dough.
2. On a lightly floured surface, knead the dough for 10 minutes, until smooth and elastic.
3. Place the dough in a lightly oiled large bowl. Cover with cling film and leave to prove in a warm place for about 1 hour or until doubled in size.
4. Place a frying pan on a high heat, add the bacon and cook for 5 minutes until golden, stirring occasionally. Add the pumpkin seeds and fry for 2 minutes. Stir in the herbs and set to one side to cool.
5. Preheat the oven to 200C/400F/Gas Mark 6. Line a medium sized round paella or shallow tin with parchment paper.
6. When the dough has risen, knead it again to knock the air out of the dough (about 5 minutes kneading). Knead in the cooled bacon mixture until evenly distributed.
7. Divide the dough into 24 equal pieces and shape into small rounds. Arrange the dough rounds evenly in the tin, placing them about 1cm apart. Brush the top with egg glaze and sprinkle over semolina.
8. Leave to prove for 10 minutes or until looking puffy. Bake for 25-30 minutes until golden on top. Remove the loaf from the tin and leave to cool on a wire rack. To check it’s cooked the loaf should sound hollow when tapped underneath.
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| Makes 1 large loaf |
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