Equipment Required

• TM21 or TM31
• 700gram Bread Tin greased with Olive Oil.
• Large bowl inside base greased lightly with Olive Oil.
• Cooling Rack
• Jug for water
• Glad Wrap
• Tea Towel
• Pastry Brush
• Floured Board or Bench
• Preheated oven 180° C (Fan Forced) or 200° C (Standard Oven)

Ingredients List

• 1 Tablespoon Dry Active Yeast
• 2 Teaspoons Sugar
• 2 Teaspoons Salt
• 20ml Extra Virgin Olive Oil1
• 1 Teaspoon Apple Cider Vinegar (with the mother) or 1 teaspoon bread improver.
• 600 Grams Bread Flour – Pasta Dura is great for a sandwich loaf.
• 290 ml Water
• 1 Clove Garled – peeled
• 1 Small Onion – peeled & quartered
• 3 Fresh Rosemary Sprigs
• 3 Chillies
• Poppy or Sesame Seeds for Garnishing.
• Extra flour for board or bench

Method:

• Remove Sprigs from Rosemary add to TM Bowl
• Add Onion, Garlic & Chillies
• Chop 5 Seconds Speed 7
• Do Not Scrape down inside of Bowl
• Add all dry ingredients to the TM Bowl.
• Add 290 ml water (if you have used less chillies you may need to add 5-10 ml more)
• Mix speed 7 for 7-10 seconds
• Knead setting for 3 minutes
• Empty onto a floured board or bench
• Make into a ball no kneading is necessary at this point.
• Place into oiled bowl rough side first then smooth side up
• Cover with glad wrap and cover with a tea towel
• Place in a warm place for approx 30 minutes. (on a stool near the oven works well)
• When double in size, punch down in middle and empty onto a floured board.
• Divide into two even pieces.
• Gently knead out any air pockets, and roll into 2 even balls.
• Place into oiled bread tin
• Place in a warm place & allow to rise a second time for approx 15-25 minutes (Can be omitted if placing into a cold oven if you do this cooking time increases by around 15 minutes)
• Spray with water and sprinkle with preferred seeds.
• Lightly spray seeds again.
• Cook for approx 25-35 minutes, depending on oven.
• When golden brown remove from tin onto a cooling rack.
• If bread sticks to tin wait 5 minutes for the tin to sweat.
• Bread should release easily, if it doesn’t wait a little longer
  • Once you master the basic shape then why not try some different shaped loaves.
  • I have included some of these in the slide show.
    

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