Rosemary, honey and sea salt bread

I was at home today as our new kitchen flooring was being delivered and the decorators have finally come to finish painting the house after our house flooded on Good Friday. I fancied baking as it has become a staple part of my days off, but the fridge still had a few of last night's delicious chilli hot chocolate muffins so I couldn't justify making something else sweet! Instead I decided to make a loaf of bread to have with our supper this evening. This only makes a small loaf as I'd only got 300g left in the bag of bread flour in the pantry, and decided to go with that since often fresh bread doesn't keep long enough for the two of us to finish a whole large loaf. This was the perfect size for two, and delicious too! Instead of using sugar I used a little honey, and added some gorgeous fresh rosemary that's growing wildly in the herb garden I've started growing on our kitchen window ledge, a lovely sunny spot. The resulting bread was eaten warm with dinner in the garden this evening. I so wish we had more warm sunny days like this in the summer, they feel like such treasures!

Ingredients

250ml luke warm water

2 tsp dried yeast

1 ½ tbsp olive oil (plus extra for greasing)

1 tbsp honey

300g strong white bread flour

1 tsp sea salt (plus extra for sprinkling)

1 tsp black pepper, coarsely ground

2 tbsp fresh rosemary, chopped (plus extra for sprinkling)

For glazing

1 tbsp butter

1 tsp minced garlic

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 olive oil and honey and beat well.
3. Sift in the flour and add the salt, pepper and rosemary.
4. 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.
5. Grease a large bowl with a little olive oil and place the dough into it, turning it to lightly coat with the oil. Cover with an oiled piece of clingfilm and leave to rise in warm place for about an hour, or until doubled in size.
6. Once the dough has proved, punch it down and use your hands to stretch the dough up high and then slap it down again.
7. Cover again 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 200°C.
9. Pour the dough onto a well-floured work surface (without kneading any further) and fold the four sides into the centre like an envelope.
10. Carefully turn it upside down onto a floured baking tray and tuck it underneath to form a round shape.
11. Melt a little butter and mix with a clove of minced garlic, then brush this over the top. Sprinkle with chopped rosemary and a little sea salt.
12. Bake for 30-40 minutes, until golden. The bread is ready when it sounds hollow when you tap the base. Remove from the baking sheet to cool on a wire rack.