The pungent rosemary and creamy milk in this recipe combine together to make a lovely soft, perfumed loaf. Enjoy toasted with jam, or use as the base for a cheese and chutney sandwich.
Makes one medium loaf.
For the loaf:
450g strong white flour
7g dried yeast
1 teaspoon salt
2 tablespoons rapeseed oil, plus a little more for greasing
2 sprigs fresh rosemary, roughly chopped
Place the flour into a large bowl and rub in the yeast with your fingertips.
Add the salt, oil, chopped rosemary and milk and combine until the mixture forms a dough (you may need to add more milk if it feels a little dry).
Tip the dough out onto a lightly floured surface and knead for around 5 minutes, or until it feels soft but not sticky.
Return the dough to the bowl, cover with a tea towel, and leave to rise for about an hour, or until it has doubled in size.
When the loaf has risen, shape it into a ball and place it onto a lined baking tray.
Cover the baking tray with a tea towel and leave to rise again, for about an hour, or until it has doubled in size.
Pre-heat the oven to 200 degrees c.
When the loaf has risen, take a few sprigs of rosemary and press them into the dough, for a little decoration.
Brush some oil over the rosemary, to help it stick, and then bake the loaf for around 25 minutes, or until the crust has turned a nice golden brown and the bottom makes a hollow sound when tapped.
Leave the loaf to cool completely on a wire rack, before tucking in.