1-2 hours
30 mins to 1 hour
Makes 1 medium loaf and 6 bread rolls
Vegetarian
This easy white dough splits to make a delicious white loaf and six bread rolls packed with rosemary and chunks of goats’ cheese.
Equipment and preparation: you will need a 23×13 x7cm/9x5x2¾in loaf tin.
Ingredients
For the dough
- 1kg/2lb 4oz white bread flour, plus extra flour for dusting
- 2 x 7g sachets instant dried
yeast - 20g/¾oz
salt
For the filling for the rolls
- 3 large sprigs
rosemary, finely chopped - 100g/3½oz goats’ cheese, cut into small chunks.
Method
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Mix the flour, yeast and salt in a large mixing bowl. Measure out 700ml/1¼ pints of water.
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Add almost all the water and mix to a sticky dough.
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Continue to mix for a further minute or so – the dough will gradually become less sticky. Add a touch more flour or water until you are left with a dough that is soft and springy, yet slightly sticky to the touch.
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Flour a large work surface and gently knead the dough for 10 minutes without treating it aggressively. It should feel soft, smooth, light and springy.
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Place the dough in a clean bowl, cover it with cling film and leave it to prove for an hour in a warm place.
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When the dough has doubled in size, tip it back onto a floured surface. Knead it again for 30 seconds.
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Cut the dough in half.
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Lay one half of the dough into the base of the loaf tin. Leave in a warm place under a tea towel for 45 minutes, or until it has risen to generously fill the tin.
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For the rolls, work the rosemary and cheese into the second piece of dough so that they are evenly distributed.
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Cut the dough into six and shape into small rolls.
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Lay the rolls on a floured baking tray, leaving a good amount of space between them.
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Decorate each roll with a few rosemary needles on top.
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Leave to rise in a warm place under a tea towel for 45 minutes.
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Preheat the oven to 220C/425F/Gas 7.
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Bake all the dough together for 30 minutes, or until risen and golden-brown. Turn onto a wire rack to cool.
