Easy
6
small loavesBy Shaun Hill
Published 1990
A variety of granary bread, flavoured by rosemary and browned butter as well as walnuts. This bread suits both creamy and blue cheese. As with most breads it freezes well.
Shape into small baguettes and place on an oiled baking sheet. Leave to prove once more. When the loaves have doubled in volume, after about another 30 minutes, bake in an oven preheated to 400°F (200°C) Gas 6 for 15 minutes. They should be well browned, sound rather hollow when tapped and feel light when lifted.
As with most baking you may complete every step up to the second proving (step 7) quite well in advance and leave the bread in a fridge, covered with a cloth or cling film, until you want to bake it.
© 1990 Shaun Hill. All rights reserved.