Rosemary And Pink Salt Loaf

by Tenina Holder

As you know, I love making bread…and this loaf was such a pleasure to make and play with. The dough is so soft and divine. I was transported back to childhood a little, and my mothers floured hands kneading a pliable home made dough into a fragrant and deliciously soft loaf. The steam oven is certainly helpful, but in the absence of such an appliance (short of buying one of course) I have given instructions below. I hope you enjoy!

Need

Do

1  

Place yeast and water into Thermo bowl and warm 2 min/37℃/speed 2. Allow to rest in bowl 20 minutes.

2  

Add all remaining ingredients and blend 10 sec/speed 6.

3  

Knead 3 min/Interval.

4  

Tip out onto floured cloth and form into a tight ball. Cover loosely with cloth and allow to rise until doubled.

5  

Preheat your Kleenmaid Combi Steam oven to 220°C on Fan Steam setting. (No Kleenmaid oven?? Place a large pan of water in the bottom of your oven when you preheat and leave it there throughout the whole baking process to produce steam.)

6  

Roll dough out into long fat sausage and roll dough around itself into a giant scroll.

7  

Place onto a piece of baking paper and dust with the flour that is left on the cloth.

8  

Sprinkle with a little additional salt. Allow to rise until you are happy with how it looks. (This will depend on the weather, the freshness of the yeast you used amongst other things!)

9  

Transfer to oven (for a crispier crust, use no tray underneath, so a pizza peel is a good idea for this).

10  

Bake 25-35 minutes until crust is golden and sounds hollow when tapped.

11  

Cool before slicing.

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