Sage and Hing Bread.
Ingredients.
285ml (½ pint) Milk
225g (8oz) Strong White Flour
225g (8oz) Strong Wholemeal Flour
25g (1oz) Butter
1 tsp Hing
1 Sachet Dried Yeast
1 tsp Dried Sage
1 tsp Sesame Seeds or Sea Salt
1 tsp Salt
Pepper
Preparation.
Pre-heat oven to 200°C; 400°F: Gas 6.
Melt the butter in a saucepan add the hing and cook genlty until softened.
Place the flours, sage, dried yeast, salt and pepper in a large bowl.
Make a well and add the hing, pour in melted butter and milk. Mix together well, until the dough leaves the sides of the bowl cleanly. Turn out on to a lightly floured surface.
Knead well for 10 minutes until smooth and elastic. Place into a clean bowl. Cover and allow to stand a warm place for about 1 hour or until doubled in size. Turn out on to a lightly floured surface and knead well again. Divide into two. Shape into rounds and place on a lightly greased baking sheet. Brush with milk and sprinkle with sesame seeds (or sea salt), if used. Cover andallow to stand a warm place for about 30-40 minutes or until double in size. Bake for about 30 minutes, they should be golden brown and sound hollow when the bottom is tapped. Cool on a wire rack..