Meals and Courses

  • 275 ml (9 fl oz) water
  • 30 g (1½ oz) unsalted butter, softened
  • 1 teaspoon salt
  • 475 g (15 oz) strong white bread flour
  • 1 teaspoon caster sugar
  • 1¼ teaspoons fast-action dried yeast
  • 1 egg yolk, to glaze
  • poppy seeds or black mustard seeds, sesame seeds, fennel seeds, paprika, rosemary sprigs, coarsely ground Cajun spice and coarse sea salt

Lift the bread pan out of the machine and fit the blade. Put the dough ingredients in the pan, following the order specified in the manual. Fit the pan into the machine and close the lid. Set to the dough programme. At the end of the programme turn the dough out on to a floured surface and cut it into 10 pieces.

Take 2 pieces of dough and shape each into a rope 25 cm (10 inches) long. Roll up each piece to make a spiral. Take 2 pieces of dough and divide each into 3 small balls. Arrange these in a triangle with the balls touching to make clover leaf shapes. Take 2 pieces of dough and shape each into a round. Make 5 or 6 cuts with scissors from the edge to the centre of each one. Take 2 pieces of dough and shape each into a rope 23 cm (9 inches) long. Loop 1 end of 1 rope, then thread the other end through the loop to make a knot. Repeat with the other piece. Take 2 pieces of dough and shape into ovals. Make 4 small cuts across the top of each with scissors and insert sprigs of rosemary into them. Arrange the shapes on large, greased baking sheets.

Cover loosely with oiled clingfilm and leave in a warm place to rise for 20 minutes. Brush with the egg yolk mixed with 1 tablespoon of water and sprinkle with seeds, spices, herbs or salt. Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until golden. Transfer to a wire rack to cool.

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