Salted Rosemary Bread (and some more good news)

My second piece of good news is that I got a place in the 2014 London Marathon.   Delighted!  I’ve ran this distance twice before in the Loch Ness Marathon, a great race with beautiful, peaceful route and a fantastic atmosphere amongst the runners.  It’s one I’ll most definitely do again (and maybe again after that) but, for now, I am looking forward to next year where I’ll be running a route with far less climbs (man, I hate the Dores hill) and more shouts and cheers from crowds the whole way along.  I’ll be fundraising nearer the time for the MS Society and Brain Tumour Research.  If you’d like to sponsor me,  keep an eye on this space in early spring for details.

Today’s recipe is a loaf.  The basic bread recipe is one I’ve published on these pages.   The addition of rosemary to the dough and the sprinkle of sea salt on top makes this a real treat of a snack.  It needs nothing more than a smearing of good quality butter.

Salted Rosemary Bread

(Makes one big loaf)

300ml warm water

1 tspn dry active yeast

400g strong white flour

1 tspn salt

1 tspn chopped fresh rosemary

Olive oil

1 tspn sea salt crystals 

Extra flour

  • Add the yeast to the warm water and set aside until the yeast foams a little (around 10 mins).
  • In a large bowl stir together the flour, salt, and rosemary.  Add the yeasty water and stir to create a wet dough.  Leave for 5 mins.
  • Smear a little olive oil onto your work surface and plop the dough out onto it.  Knead for a couple of minutes.  (You might need to add a tiny bit more flour if the dough is really too sticky to do anything with but don’t add much.  I just dip my hands in flour a couple of times if need be.)
  • Place dough in a lightly oiled bowl and cover with a teatowel.  Leave in a warm (not too hot!) place for 30 mins until doubled in sized.
  • Knead the dough for a couple of minutes again and place back in the bowl for another 30mins.
  • Final stage.  Line a baking tray with baking paper and dust with flour.  Place dough onto work surface and pull into a flattish rectangular shape.  Roll dough up lengthways and tuck the ends underneath.   Place seam side down and cover with the tea towel again.  Leave to double in size in the same warm place.
  • Meanwhile, heat your oven to 210 oC (or 200 oC if fan assisted).   When oven reaches the right temperature place a cake tin of hot water in the bottom of the oven.  Leave for 10 mins to let the oven get steamy.
  • Brush the risen dough lightly with water then sprinkle with the sea salt.  Dust lightly with flour then use a serrated  knife to make 3 slits across the top of the loaf.  Place in the oven and bake for 40 mins until golden.
  • Leave to cool on a rack before eating.

3 thoughts on “Salted Rosemary Bread (and some more good news)

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