Recipe by: Classic Bread
Preparation time: 10 – 20 minutes
Cooking time: 30-50 Minutes
Water 650ml, lukewarm
Dried yeast 2 X 10g Sachets
Bread flour 1kg, plus extra for dusting
Butter to serve
Garlic 4 cloves, finely chopped
Lemon 1, zested
Rosemary 3 sprigs, finely chopped
Flaked sea salt for garnishing
For the salted water:
Water ½ cup
Combine ½ cup of water, yeast, sugar and honey in a bowl and allow the yeast to begin activating and bubble. Combine all the ingredients in a large bowl keeping extra water and some extra flour on the side. Begin mixing together to form a dough, if the dough is a bit wet add extra flour but keep in mind that the wetter the dough the better. If the dough is too dry add extra water. Continue kneading for another 7-10 minutes or until the dough the is smooth and bouncing back immediately when pressed with a finger.
Add the dough to an oiled bowl and cling wrap the bowl; allow to rise in a warm area for 45 minutes or until doubled in size. Knock the dough back then cut into 2 equal pieces. Shape the one into a loaf size and add to a loaf tin of directly on a baking tray.
Season the second half of the dough on a baking tray with the garlic, rosemary, and flaked sea salt drizzled with extra virgin olive oil over. Roll up to resemble a loaf shape. Place both breads in a warm area to rise for another 45 minutes. Once risen to double in size place in an oven preheated to 180 to bake for 35 - 40 minutes or until golden on the outside and cooked inside which can be tested using a cake tester or tapping to hear a hollow sound.