I was watching a show on TV where the chef made a bread very similar to my usual bread recipe, but instead of olive oil, she added seed oil, and then added a lot of nuts. and seeds. I have a very good seedbread recipe, so I wasn’t overly desperate to try a new one, but when she added honey I remembered the honey and rosemary bread that a Thermomix demonstrator in Australia had made for us, and I suddenly thought I had to try something similar combining the two ideas into one bread. Here is the very delicious result of that experiment.
Honey Rosemary Twist Bread
Author:
Prep time:
Cook time:
Total time:
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
- Add everything to your bowl in the order mentioned.
- In the Thermomix, mix for 20 seconds, then knead for 3 minutes.
- 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)
- Divide the dough into three, and roll out each ball into a long strip.
- Twist each strip into a twisty rope, then put all three together and twist again into one big twist.
- Place on your baking tray – I use a gorgeous Pampered Chef stone bake tray which is perfect for breads – in a circle.
- Cover for 30 minutes to let it rise.
- 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.
- The loaf is cooked when it sounds hollow when tapped underneath. If not, then give it another five minutes or so in the oven.
- 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.