This is a simple, delicious bread that not only tastes great but also looks impressive.
It is the kind of bread that will add a special touch to your lunch or dinner table.
I used a mixture of sesame seeds here that can be replaced with onion (Nigella) seeds or more black pepper.
And for a pop of colour, top the dough with cherry tomatoes before baking.
Ingredients | easy
1C warm water
1½t castor sugar
2 eggs + 1 egg yolk
4C all-purpose flour
1½t fine salt
1t coarse black pepper
1T garlic flakes
90g salted butter, melted & cooled
2 rosemary sprigs, finely chopped
small bunch thyme, leaves only
small bunch fresh chives, finely chopped
2T sesame seeds (white & black)
2t maldon salt
Grease a medium sized cake tin and an ovenproof mould.
Combine the yeast, water & milk. Set aside for 5 minutes.
Whisk the 2 eggs and set aside.
Combine the flour, salt, rosemary, thyme, garlic & black pepper. Make a well in the center of the dry ingredients and add the eggs & yeast mixture. Mix to combine.
Add the melted butter and stir to combine.
Tip the dough out on a lightly floured surface and knead for 8 minutes.
Place the dough in a large bowl greased with olive oil or melted butter, cover with clingfilm and a tea towel and place the bowl in a warm, dark area for an hour.
Preheat the oven to 185C.
Tip the dough out, knock it down and form into balls slightly bigger than a golf ball.
Whisk the egg yolk with a splash of water and combine the sesame seeds & chives in a small bowl.
Brush the top of the bread rolls with the egg mixture, dip into the sesame mixture and place into the cake tin. Repeat until you have used all of the dough.
Sprinkle with Maldon salt and bake in the preheated oven for 25 minutes until golden and a skewer comes out clean.
Best enjoyed straight from the oven with butter or dipped in olive oil.