Honey Rosemary Twist Bread
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Cook time: 
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Serves: 4
 
Ingredients
  • 650g strong white bread flour, plus extra for dusting
  • 2 tsp salt
  • 7g sachet or two teaspoons of fast action dried yeast
  • 4 teaspoons of honey
  • 1 tbsp sesame oil
  • 3 - 4 tbsp chopped rosemary
  • 350g (1.5 cups) warm water
Instructions
  1. Add everything to your bowl in the order mentioned.
  2. In the Thermomix, mix for 20 seconds, then knead for 3 minutes.
  3. If you're using a different processor or kneading by hand, you need to knead it until it is firm and springy, about 10 minutes (i.e. if you dent it with your finger, it should spring back to cover the dent)
  4. Divide the dough into three, and roll out each ball into a long strip.
  5. Twist each strip into a twisty rope, then put all three together and twist again into one big twist.
  6. Place on your baking tray - I use a gorgeous Pampered Chef stone bake tray which is perfect for breads - in a circle.
  7. Cover for 30 minutes to let it rise.
  8. Switch on the oven to 200C/400F/Gas 6 now and place the bread inside, letting it cook for 20 minutes as the oven heats up and reaches temperature.
  9. The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven.
  10. Once ready remove from the oven and serve with salad. It also goes really well with red meat or roasted butternut soup, or anything that goes well with rosemary.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2013/07/14/honey-rosemary-twist-bread/