When only a homebaked loaf will do, Le Creuset makes it effortless. Filling your home with the smell of freshly baked bread couldn’t be easier. This poppy seed loaf bakes beautifully in a Signature Cast Iron 20cm Round Casserole and will set you up for sandwiches all week long.
Main INGREDIENTS
- Bread & Cereals
Ingredients
Method
Ingredients
- 600g strong white bread flour
- 1 tsp salt
- 7g instant dried yeast
- 20ml olive oil
- 300ml water
- 10g poppy seeds
- Milk to glaze
- Flour to knead and dust
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Method
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1Preheat the oven to Fan 40ºC (Note: most gas and non-fan ovens won’t go this low in temperature.
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2Place the 20cm Round Casserole in the oven to warm through gently.
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3Mix the bread flour, salt, yeast, olive oil, water and poppy seeds to form a dough. Knead for 10 minutes and leave covered to rise until doubled in size.
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4When the dough has risen, knock back and shape into a cob.
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5Remove the casserole from the oven and grease lightly with a neutral oil. Increase the oven temperature to 210ºC/ Fan 190ºC/ Gas Mark 7.
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6Place the loaf in the casserole, score the top in a pattern of your choice, brush with milk and dust with flour. Replace the Round Casserole lid and leave to rise until doubled in size (approximately 60 minutes). The residual heat from the casserole acts as a proving oven, ensuring an even and well-risen dough.
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7Once risen, remove the lid and place into the oven to bake for 40 minutes until golden brown and with a lovely crust.
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8After removing from the oven, rest for 10 minutes and then remove your freshly baked loaf from the Round Casserole.
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