Thyme bread

Another bread making day today! My loaf this week is a rustic white country bread flavoured with thyme. It's lovely and soft, and very easy to eat all in one sitting with cheese and chutneys in front of the fire!

Ingredients

300ml warm water
1 sachet active dry yeast
1 tbsp butter, melted (plus extra for greasing)
500g strong white bread flour

1 tsp salt
2 tsp dried thyme

For the glaze

1 egg, lightly beaten

Method

1. Pour the warm water into the mixing bowl and sprinkle in the dry yeast. Mix until the yeast has dissolved.
2. Add the melted butter, and sift in the flour, salt and thyme.
3. Use the mixer’s dough hook to mix together on a low speed until well blended. Continue to knead with the mixer until a dough is formed.
4. Grease a large bowl and place the dough into it, turning it to coat with the butter. Cover with a greased piece of clingfilm and leave to rise in warm place for about an hour, or until doubled in size.
5. Once the dough has proved, punch it down and divide and roll into a rectangle.
6. Roll the dough tightly, tapering the ends.
7. Place the loaf on a greased and lightly floured baking sheet, cover with the greased clingfilm, and leave to prove a second time in a warm place, for about an hour, or until doubled in size.
8. Preheat the oven to 220°C.
9. With a sharp knife, make a few diagonal cuts on top of the loaf.
10. Bake for 25 minutes, then remove from oven and brush with egg wash before returning to the oven to bake for another 5 minutes.
11. Remove from the baking sheet to cool on a wire rack.