- Serves: makes 1 loaf
- Cook Time: 40 minutes
- Prep Time: 20 minutes plus 2 hrs rising
- Effort: medium
- 250 g strong bread flour, plus extra for dusting
- 150 ml warm water
- 1 tsp dried yeast
- 1 tsp salt
- 1 pinches sugar
- 1 clove garlic, finely chopped
- 1 bunches thyme, chopped
1. Put the flour into a mixing bowl and make a well in the centre.
2. Dissolve the dried yeast in the warm water and leave for 5 minutes.
3. Pour the water and yeast into the well and add the salt and sugar.
4. With a wooden spoon, start mixing the flour with the yeasted water, gathering the flour in from the sides, working outwards and make a firm dough.
5. Turn out the dough onto a floured surface and knead for 8 minutes.
6. Flatten the dough into a circle and add the chopped garlic and thyme.
7. Fold the dough over and then knead for a further 2 minutes until the garlic and thyme are mixed through.
8. Shape the dough into a ball and place in a lightly oiled bowl. Cover with a clean tea towel and leave to prove for 2 hours or until the dough has doubled in size.
9. Preheat the oven to 220C/gas 7
10. Knead the dough for 2-3 minutes and shape into an oval loaf.
11. Make 2.5cm slashes in the dough with a very sharp knife and leave to stand for 10 minutes.
12. Dust with flour and bake in the oven for 35-40 minutes. The bread is ready when you knock the bottom and it sounds hollow.
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