| walnut rosemary
bread |
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recipe ingredients:
|
| 20g |
Active
Dried Yeast |
| 1T |
Salt |
| 150g |
Unsalted
Butter |
| 3 |
Rosemary
Sprigs |
| 100g |
Brown
Sugar |
| 750ml |
Milk |
| 1.35kg |
Strong
Flour |
| 150g |
Walnut
Pieces, toasted |
|
recipe method:
|
Mix
the yeast with the salt and 6T water,
leave to froth
Heat the butter in a small saucepan with the rosemary
until the butter starts to brown
Add the sugar and milk, whisk in
Strain onto the yeast
Place the flour into a mixing bowl, make a well,
add in the yeast and bring together
Add in the walnuts and knead for 4 minutes
Place in a greased bowl and prove until doubled,
punch down and form into 60g rolls and loaves
Prove until doubled then bake in a preheated 180oC
oven for 15 minutes
Glaze the bread whilst hot with a egg wash made
from beaten eggs and sugar. This will create
a sheen or lacquer effect
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