"Well, some people are ill-bread. Loafing about all day..."

[desperance]

This, now? This is the bread of the world. My local artisanal baker whose praises I sing, he may have lost himself a customer, if it's as good in a couple of days' time as it is warm and fresh. The crumb is good; the crust, though? The crust is to die for. Walnut oil, honey and crunch. Om-nom-nom.

Also, now I want to form the dough around spears of rosemary and bake it thataway. Rosemary brochettes...

Comments

[desperance.livejournal.com]

Umm. A pound of granary flour, a healthy glug - I dunno, a couple of tablespoons? - of walnut oil, say one tablespoon of honey, a couple of teaspoons salt. Yeast, warm water. Knead for ten minutes, oil it with walnut oil, cover and prove for an hour till all swollen and lovely. Knock back, put in a loaf tin, oil, cover & prove for half an hour till all swollen and lovely again. More oil just to encourage the crust (next time, I might try a drizzle of honey as well, just to see what happens). Middle of the oven, gas mark 6 for half an hour. It's my bog-standard bread, really, just with the walnut oil and honey for emphasis and flavour. The joy is that bog-standard still works, even, oh, a decade after I last used it. I feared one might lose the knack, but it seems not.