1/2 quantity basic brown bread dough (see below,)
50 g (2 oz) can anchovy fillets
a little milk
75 g (3 oz) butter, softened
freshly ground black pepper
50 g (2 oz) can anchovy fillets
a little milk
75 g (3 oz) butter, softened
freshly ground black pepper
method
1. Grease and base-line a 19 cm (7 1/2 inch) round cake tin.
2. Prepare the anchovy' butter: soak the anchovies in milk for 10 minutes to remove the salt. Drain. Pound the anchovies, butter and black pepper together and push the mixture through a sieve. Keep covered at cool room temperature.
3. Knead the dough again and roll out to a 30 cm (12 inch) square.
4. Spread the anchovy butter all over the dough and roll up from either side so that the two rolls meet in the centre. Cut across into eight pieces.
5. Place the rolls, cut side down, in the prepared tin.
6. Cover with oiled cling film and leave to rise in a warm place for about 25 minutes, or until double in size.
7. Bake at 230°C (450°F) mark 8 for about 20 minutes. Turn out of the tin and cool on a wire rack.
Basic Brown Bread
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 500 ml (18 fl oz) tepid water
750 g (1 lb 10 oz) brown wheatmeal bread flour
15 ml (1 tbsp) caster sugar
10 ml (2 tsp) salt 25 g (1 oz) lard
1 egg
barley kernels, to finish
1. Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
2. Knead well on a floured board until smooth and elastic—at least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
2. Prepare the anchovy' butter: soak the anchovies in milk for 10 minutes to remove the salt. Drain. Pound the anchovies, butter and black pepper together and push the mixture through a sieve. Keep covered at cool room temperature.
3. Knead the dough again and roll out to a 30 cm (12 inch) square.
4. Spread the anchovy butter all over the dough and roll up from either side so that the two rolls meet in the centre. Cut across into eight pieces.
5. Place the rolls, cut side down, in the prepared tin.
6. Cover with oiled cling film and leave to rise in a warm place for about 25 minutes, or until double in size.
7. Bake at 230°C (450°F) mark 8 for about 20 minutes. Turn out of the tin and cool on a wire rack.
Basic Brown Bread
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 500 ml (18 fl oz) tepid water
750 g (1 lb 10 oz) brown wheatmeal bread flour
15 ml (1 tbsp) caster sugar
10 ml (2 tsp) salt 25 g (1 oz) lard
1 egg
barley kernels, to finish
1. Crumble the fresh yeast into a bowl and cream with a little of the water until smooth. (If using dried yeast, reconstitute according to packet directions.) Sift the flour, sugar and salt into a large bowl and rub in the lard. Stir in the yeast liquid and remaining water to give a manageable but not sticky dough.
2. Knead well on a floured board until smooth and elastic—at least 10 minutes. Shape into a ball and place in a large, oiled bowl. Stretch oiled cling film over the top of the bowl. Leave in a warm place for the dough to double in size, about 40 minutes.
serving amount
makes one loaf
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
