20g Rosemary chopped
20g Coriander chopped
600g Strong white bread flour
15g Fresh yeast
300ml Warm water
Dissolve the yeast in warm water, combine flour, salt, rosemary and coriander in a bowl and make a well in the centre. Add yeasted water to the well and bring together into a dough, then knead for 10 minutes.
Place the dough in a lightly oiled bowl, cover and leave to prove until doubled in size. Turn out the proved dough and knock back. Divide into 3 equal portions, then shape and place into three lightly oiled plant pots that have been lined with parchment paper. Cover and allow to prove until doubled in size.
Preheat the oven to 220 C and cook for 25minutes, then remove loaves from the plant pots and cook for a further 8 minutes until golden and the bas sounds hollow when tapped.
We had the bread with a tomato and pasta dinner and they went really well together.
Original recipe: Fragrant Nettle and Chive Bread from "Bread Revolution" by Duncan Glendinning and Patrick Ryan