I made this bread a couple of days ago. It was meant to be a long bread roll. As it rose on the tray before baking it grew as wide as both my hands put together. I thought I would continue, warning everyone that as it rose in the oven, be prepared with an escape plan in case it grew out the oven door and began to overtake the kitchen.
Although it was nothing like I planned, it came out looking lovely and sure smelt good. After a few taste tests and then a few more ( just to determine the correct use for this style of bread) we decided it would be perfect to make garlic bread with. We would just slice it up, toast it a little and then spread with a mixture of butter, crushed garlic and Italian herbs and pop it into the over for a few minutes to brown up. Beautiful cafe style garlic bread!
....... and just for the purposes of further testing - you can also through it into the toaster and spread it with vegemite..........delicious!
Use two bowls. In the first bowl put a cup of boiling water, one tablespoon of butter, 1/2 tsp salt and one tablespoon of sugar. Leave aside until it cools to luke warm.
In the second bowl put 1/4 cup luke warm water, one tablespoon dry yeast and 1/2 tablespoon of sugar.
When ready, mix the two bowls and stir in about 3 cups of plain flour. Leave it to rise for about 40 minutes and the roll out flat onto a floured board and then roll it up until it forms a long sausage. Cut three to four slices across the top and leave on a baking tray for another 30 minutes. Paint the top with a mixture of egg and milk and sprinkle with sesame seeds.
If you do have a go, make sure you come back and leave some feedback. I am sure you will have a way to improve this trial recipe. Maybe you would like to try it with wholemeal or a multigrain flour.
Part 12 cups boiling water2 T butter2 T sugar2 tsp salt Cool to lukewarm.Part 21/2 cup lukewarm water2 T active dry yeast1 T sugar