Cheesy sage and garlic bread By deliciousmagazine.co.uk
From the Liguria region of Italy, this classic starter moves beyond a simple garlic bread recipe to showcase sage.
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 400ml hand-hot water 1½ tsp caster sugar 1 tbsp active dried yeast 325g strong white bread flour 175g stoneground wholemeal bread flour 1½ tsp fine sea salt Vegetable oil for greasing 2 tbsp coarsely chopped walnuts 3 tbsp finely grated cheddar etc
Instructions:
Put 150ml of the hand-hot water into a cup, whisk in the sugar and the dried yeast with a fork, then leave somewhere warm for about 5 minutes or until covered in a thick layer of frothy bubbles.
Meanwhile, sift the white flour, wholemeal flour and salt into a stand mixer fitted with a dough hook or into a large mixing bowl, then stir in any bran left in the sieve.
Add the yeasty mixture and almost all the remaining hand-hot water and stir together, adding the rest of the water if necessary, to form a slightly sticky dough. Knead the dough using the mixer (or by hand on a lightly floured surface) for 10 minutes or until smooth and elastic, then return to a clean, lightly oiled bowl. Cover and leave somewhere warm for 1 hour or until the dough has doubled in size.
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