Garlic and Sage Bread
This looks nice shaped into a ring, but is fine as rolls or a loaf.
preheated oven, 200C 400F GM6
- 3 tablespoons of fresh sage, chopped or 2 tablespoons of dried sage
- 2 teaspoons sea salt
- 3 cloves of garlic, chopped finely
- 1 teaspoon golden syrup
- 150ml or 5 fluid oz tepid water (1 part boiling, 2 parts cold)
- 250g or 9oz strong brown bread flour (for white flour decrease the wet ingredients, the texture changes too)
- 1 sachet easy blend dried yeast
- 1 teaspoon sea salt for sprinkling
- chopped sage for sprinkling
- chopped garlic for sprinkling
- Put the flour in a large bowl
- Stir in the dried yeast, sage, chopped garlic and sea salt.
- Make a well in the centre of the flour mixture.
- Pour in the water and add the honey.
- Mix to form a dough.
- Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
- Place the dough in a greased bowl, cover with a damp cloth or oiled clingfilm and leave to rise in a warm place until doubled in size.
- Grease a baking tray.
- Knock back the dough by kneading it for a few minutes
- Roll the dough into a sausage, curve it into a circle and place on the baking tray.
- Cover with a damp cloth or oiled clingfilm and leave to rise for 30 minutes or until springy to the touch.
- Sprinkle with the rest of the sea salt, sage and garlic.
- Bake in a preheated oven, 200C 400F GM6 for 25-30 minutes.
This page was last updated by Mad Hatter
on 12th May 2001.