Honey and Thyme Loaf

This deliciously different loaf tastes great served alongside a cheese board or dunked into some piping hot tomato soup. I baked my bread in a rectangle loaf tin (so that it fits perfectly in the toaster, after many complaints from my family), but if you don’t have one you could always just shape your dough into a large ball and place it on a lined/oiled baking tray.

 

Ingredients to make 1 medium loaf

450g strong white flour

7g dried yeast

350ml milk

2 tablespoons runny honey

2 teaspoons dried thyme

2 tablespoons rapeseed oil, plus a little more for greasing

1 teaspoon salt

 

Method

  1. Place the flour into a large bowl and rub in the yeast with your fingertips.
  2. Add the salt, oil, honey, thyme and milk and combine until the mixture forms a dough (you may need to add more milk if it feels a little dry).
  3. Tip the dough out onto a lightly oiled surface and knead for around 5 minutes, or until it feels soft, but not sticky.
  4. 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.
  5. Grease a 1lb loaf tin with a little rapeseed oil (you could also add a couple of strips of grease-proof paper, as I have done, to make your loaf a little easier to remove).
  6. When the dough has risen, place it onto a lightly oiled surface and shape it into a sort of oblong/rectangle, just slightly smaller than your loaf tin.
  7. Place the shaped dough into the loaf tin, cover with a tea towel, and leave to rise again, for about an hour, or until it has noticeably puffed up and is now just poking out over the rim of the tin.
  8. Pre-heat the oven to 200 degrees c.
  9. When the loaf has risen, bake it for around 25 minutes, or until the crust has turned a deep golden brown and the base makes a hollow sound when tapped.
  10. Remove the loaf from the tin and leave on a wire rack to cool completely before slicing and serving.

 

This loaf will last well for a couple of days, wrapped up and stored in a cool dark place (not the fridge).

 

Little tip: Different flours will absorb different amounts of liquid, so I would add ¾ of the suggested liquid to the mixture at first and then if the dough feels a little dry, you can always add some more.

 


 

Alice Shields is a food blogger & trained pastry chef.  The former Newman college student sparked her passion for patisserie whilst watching her Grandparents create delicious treats at their former bakery on Ribbleton Avenue. For more recipes & tips check out her blog.

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