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BAY BREAD
500g Strong white flour
5ml sea salt
15ml fresh yeast
250ml milk
200g onion, approx. medium white onion peeled and chopped
3 bay leaves, torn to release oil
Makes one large loaf, two small or 12-16 rolls
Start with measuring the milk into a small sauce pan, add the bay leaves and chopped onion; bring to the boil then remove from the heat and allow to cool to hand-temperature. Remove and discard the bay leaves.
Weigh flour into a large mixing bowl, and stir in the salt. Crumble in the yeast and add the onion and milk mixture. Stir into a soft, raggy dough, then turn out onto a work surface to knead for 3-5 mins. Return to the bowl, cover and leave to rise for 40-60 mins. until doubled in size. (The dough can be left longer in a cool place or over night in a fridge.)
Using a plastic scraper turn the dough onto a work surface and form into loaf shape or rolls and place on a greased baking sheet. Leave to prove until well risen - up to 40mins depending on the room temp.
Glaze with beaten egg and cracked black pepper. Bake at 220ºc for 20mins, then reduce temp and continue baking as required.
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