500g white bread flour
425g warm water
Sugar and cinnamon to taste
To create the artisan bread, dissolve the yeast in the water and leave to process for 10 minutes. Mix the flour and salt together, then add the water and yeast. Place the dough on a floured board and fold until elastic, but do not overmix. Cover and place in a warm place for 45 minutes to prove. Fold again and …
That’s where the recipe diverges from artisan bread. You do indeed fold again but place in a warm place to prove for a second time, about 40 minutes or until doubled in size.
Place the dough on a floured board and fold and, with the palm of your hand, flatten it out (a rolling pin works too but I like working with the dough!). Sprinkle the dough liberally with cinnamon and sugar. Cut the flattened dough downwards into six sections and roll each one. Place the six dough rolls into a standard-size bread tin and place in the oven at 220C for 10 minutes to brown and then turn down the oven to 200C for a further 30 minutes.
The result is an attractive loaf that looks professional and belies its humble beginnings as a basic bread dough.
TGIFood tip: Instead of the cinnamon and sugar, you can fill the rolls with jam or anything else you fancy. DM/TGIFood
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