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1
Add all of the ingredients to your bread maker at home and switch it onto the dough course until it gets to the first proving stage.
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2
Take the dough out of the bread maker, punch it down and split into 2 equal halves.
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3
Shape the halves into balls and leave to rest under a damp cloth for 15 minutes.
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4
Lightly punch out the gas again, and with a rolling pin, roll the dough out into an oblong, elliptical shape.
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5
Fold the dough in half over the vertical axis and roll up.
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6
Make sure the seam is sealed up tightly.
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7
Place the rolls seam side down inside a lightly oiled loaf tin.
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8
Leave to prove for a second time at 40C until the dough takes up half of the tin (this should take around 90 minutes).
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9
This is what it should look like after the second proving.
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10
Bake for 20-25 minutes in an oven preheated to 200C.
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11
If it looks like the top is going to burn, cover it with aluminium foil.
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12
When baked, leave the loaf in the tin and drop it from around 30 cm onto your counter or working surface.
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13
Remove the bread from the tin as early as possible.
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14
My Proving Method Fill a frying pan with 42C warm water and place the loaf tin inside If the water cools down, simply heat it back up.
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15
This bread is so soft when just out of the oven.
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16
If it cools, you can re-heat it in the microwave.
