Categories
 30Mins Prep Time |
 45Mins Cook Time |
 BeginnerSkill Level |
people
Ingredients
- 450 grams strong white flour
- 1 tsp Caster Sugar
- 2 tsp fast-action yeast
- 1 tsp Salt
- 20 grams Stork with Butter Melted
- 225 mls Milk Lukewarm
- 75 grams Stork with Butter
- 3 tsp Garlic Puree or 3 cloves of Garlic Crushed
- 2 tbsp Fresh Parsley Finely Chopped
- 80 grams Grated Mozzarella
Cooking Instructions
- In a large bowl combine the strong white flour, caster sugar, fast action yeast and salt. Make a well in the centre and add the lukewarm milk and melted Stork with butter.
- Work together to form a rough dough.
- Knead by hand for 10 minutes until smooth and elastic. Transfer to a clean bowl, adding a little oil to grease. Cover with cling film and allow to prove in a warm draught free position for 1 ½ hours or until doubled in size.
- When the dough is risen remove from the bowl, and knead lightly. Shape the dough into a bloomer shape and set onto a greased baking tray.
- Cover lightly with cling film and allow to prove for 45 minutes or until doubled in size.
- Slash the top of the loaf diagonally with a sharp knife and bake in the oven (200c/180c (fan)/Gas Mark 6) for 35 minutes. Allow to cool on a wire rack.
- In a bowl mash together the Stork with butter, garlic puree and chopped parsley.
- Spread the mixture liberally along the cuts in the loaf and sprinkle in the grated mozzarella.
- Bake the loaf in the oven for 10-12 minutes just before serving.