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MasterChef Australia

Weds - Fri at 7.30pm TVNZ 1

Ep 31: Rustic bread


Makes: 5-6 breads
Preparation: 50 minutes
Cooking:  15 minutes

500g plain flour, plus extra for dusting
5g dried yeast
1 tablespoon honey
380ml warm milk
large pinch salt
1 tablespoon fennel seeds
1 egg, lightly beaten
Semolina, for dusting

1 Preheat oven to 220°C fan forced.

2 Sift flour into a large bowl. Combine yeast, honey and warm milk in a jug, whisk to combine. Pour mixture into flour, add salt and fennel seeds, mix into a dough. Turn out onto a lightly floured board or bench and knead for 3-4 minutes until dough is soft and elastic and no longer sticky. Place in a lightly greased bowl, cover and set aside to prove for 20 minutes.

3 Divide dough into 5-6 balls, roll out each out to 2cm-thick, approximately 12-14 cm diameter round. Use your thumb to press dimples into the dough. Brush the tops with egg.

4 Place on a baking tray sprinkled with semolina. Bake for 10-15 minutes or until golden and cooked through.