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A Boxing Day evening bread: soft and comforting, for the perfect sandwich
with roast leftovers.
475g strong white flour, plus more for shaping
150g wholemeal flour
1 tsp fast-action yeast
2 tsp fine salt
1 tsp sugar
50ml olive oil
1 medium egg
250ml warm water
6 medium green (spring) onions, finely chopped
20g sage leaves, shredded
Sea salt flakes and olive oil, to finish
Put the flours, yeast, salt and sugar into a large bowl and toss with your
fingers. In another bowl, whisk the oil, egg and water until smooth, stir in
the onions and sage, then add to the flour bowl and mix to a smooth, soft
dough. Leave for 10 minutes. On a well-oiled patch of worktop, lightly knead
for about 10 seconds, then return the dough to the bowl. Leave for 10
minutes, then repeat the light kneading twice more at 10-minute intervals
before leaving it at room temperature for 90 minutes.
Divide the dough into three, shape each into a ball with flour, then sit
them touching like a clover on a baking tray covered with nonstick paper.
Cover, leave to rise for about an hour, then brush with oil, sprinkle with
salt flakes and bake at 240C (220C fan-assisted)/465F/gas mark 9 for about
30 minutes.
with roast leftovers.
475g strong white flour, plus more for shaping
150g wholemeal flour
1 tsp fast-action yeast
2 tsp fine salt
1 tsp sugar
50ml olive oil
1 medium egg
250ml warm water
6 medium green (spring) onions, finely chopped
20g sage leaves, shredded
Sea salt flakes and olive oil, to finish
Put the flours, yeast, salt and sugar into a large bowl and toss with your
fingers. In another bowl, whisk the oil, egg and water until smooth, stir in
the onions and sage, then add to the flour bowl and mix to a smooth, soft
dough. Leave for 10 minutes. On a well-oiled patch of worktop, lightly knead
for about 10 seconds, then return the dough to the bowl. Leave for 10
minutes, then repeat the light kneading twice more at 10-minute intervals
before leaving it at room temperature for 90 minutes.
Divide the dough into three, shape each into a ball with flour, then sit
them touching like a clover on a baking tray covered with nonstick paper.
Cover, leave to rise for about an hour, then brush with oil, sprinkle with
salt flakes and bake at 240C (220C fan-assisted)/465F/gas mark 9 for about
30 minutes.
