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Special Honey Bread
- Ready in: 2
- Serves: 5
- Complexity: medium
- 1 kg Aberfeldy Strong White Flour
- 500g tepid water
- Pinch salt
- 80g Fresh yeast
- 2 generous tbls Scottish Heather Honey
- Mix the yeast and honey with water until diluted. Add salt to the flour and pour onto a cold surface.
Make a well in the centre of the flour and gradually pour the liquid into the flour to make a dough. Kneed the dough until smooth.
Proof the dough by keeping it in a warm place until it doubles in size. Kneed the dough again and form into shape of loaf.
Leave in a warm place until it doubles in size ( approximately 45 mins). Place the loaf into a hot oven ( 200c) with a tray of water in the bottom of the oven and bake for 45 minutes.
The loaf is cooked when you can hear a hollow sound when you tap it. Leave the loaf on the cooking tray to cool.
Recipe courtesy of Ian Simpson, Chef Patron at Glenkindie Arms Hotel. www.theglenkindiearmshotel.com