Sage & Leek Bread
- 8 oz strong white flour
- 8 oz strong wholemeal flour
- 1 sachet dried yeast
- 1 teaspoon salt
- Pepper
- 1 teaspoon dried sage
- 1 large leek chopped
- 1 oz butter
- 1/2 pint tepid milk
- 1 teaspoon sesame seeds
- Set oven to 400F or Mark6. Melt the butter in a saucepan and soften the chopped leek gently. Put the flours, salt, dried yeast and sage in a large bowl. Make a well and pour in the leek, butter and tepid milk. Beat well together until the dough leaves the sides of the bowl clean. Turn out on to a lightly floured surface and knead well for 10 minutes until smooth. Place in a clean bowl. Cover and leave in a warm place for about one hour until it doubles in size. Turn out and knead well again. Divide into two. Shape into rounds and place on a greased baking sheet. Brush with a little milk and sprinkle with sesame seeds. Cover and leave in a warm place to rise until double in size (30-40 minutes). Bake for 30 minutes. When cooked the loaves should be golden brown and sound hollow when tapped on the bottom. Cool on a wire rack.
white flour, wholemeal flour, yeast, salt, pepper, sage, butter, milk, sesame seeds
Taken from www.epicurious.com/recipes/member/views/sage-leek-bread-50158823 (may not work)