There’s nothing very clever about this loaf.
I like it because it looks impressive with very little effort.
I just make a standard ‘read it off the back of the yeast packet’ bread recipe, although I have tweaked it a bit.
I make up the water amount to include an egg yolk and some milk. The egg makes it rich, and a nice colour and the milk keeps it soft crusted.
I let it have a good first prove, then I divide up the dough into 7 or 8 balls and throw them into a big springform cake tin.
Once it’s been left in a warm place for a bit it ‘puffs up lovely’ and satisfyingly bulges from the tin, so I brush it with egg white and sprinkle it with all manner of seedy things.
Recognise those granola ingredients?
It’s a big loaf with great big slices for sandwiches and it also gives good toast.
If you give it a go post your results and let me know how it went.
Quantities and stuff
- 1lb 5oz Strong white flour, or a mix of this and some wholemeal
- 1.5tsp salt
- 2 tsp sugar
- 1 tblsp dried yeast
For the liquid I put an egg yolk in a jug, then a splash of milk and a glug of olive oil, then I top it up to the 350ml mark with warm water.
Mix this into the dry ingredients, adding more water if needed to form a soft dough.
Knead for 10 minutes, prove in a covered bowl in a warm place for an hour or so. Shape into the balls and place in a 20cm Springform non-stick pan like I said above. Prove again with a large bowl covering it for another hour. Brush with the leftover egg whites, sprinkle with seeds. Bake at 200c for 25 minutes then remove from the tin and give it another 5-10 minutes baking ‘naked’ until hollow sounding when tapped on the bottom.