• 625g White Bread Flour
  • 10g Instant Yeast
  • 500ml Water
  • 40g Sugar
  • 15g Salt
  • 60g Butter
  • Sesame Seeds (by choice)
  • Poppy Seeds (by choice)
  • Dried Oregano (by choice)
  • Coarse Salt (by choice)


  1. Place the flour, sugar and salt in a large mixing bowl
  2. Sprinkle the yeast over and mix to combine all the dry ingredients.
  3. Melt together the water and butter but make sure it doesn’t boil, then pour 70% of the liquid into the flour mixture and continue mixing until well combined.
  4. If necessary, add the remaining water and continue working the dough until you have strong gluten development and the window test can be done.
  5. Place the dough in a bowl, with a dish cloth over it and wrap the bowl well with cling film and prove in a warm place until it doubles in volume, approximately 1 hour.
  6. Knock back the dough.
  7. Cover it again and bench rest it for 10 minutes.
  8. Shape the bread, glaze, garnish accordingly and place on a greased baking tray.
  9. Wrap the tray and prove the bread to 80% its original volume.
  10. Bake at 180’C for approximately 25 minutes, the bread should sound hollow when tapped at the base.

Cooking Methods

  1. Baking
  2. kneading


Tag @jhbculinarypastry on Instagram and hashtag it #jhbculinarypastry.

Author: Shona Mills

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