Honey and oat twist loaf (white)

Ingredients:

500g strong white bread flour, extra for dusting

10g salt

10g instant yeast

30g unsalted butter, softened

320ml cool water

Olive oil for kneading

Squeeze of honey

Half a handful of oats (rolled oats)

Method: makes 1 loaf

Preparation time 3 hours

Cooking time 30 minutes

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Sift your flour into a large mixing bowl, add the salt and yeast, make sure they are placed on opposite sides of the bowl. Then add your butter and ¾ of the water you have measured out (always best to do it a bit at a time, you can always add more but never take away), begin moving the mixture around using your fingers. Slowly add more water until all the flour and all dry ingredients are well combined. When the dough is soft and smooth it is ready to turn out onto a lighty oiled surface. I hear you say oil! This is an idea I found Paul Hollywood doing and it works so much better to get the perfect loaf!

 Before you do that move your dough around the bowl to clean the sides of all mixture.

Cover your work surface with a little of your olive oil and then begin to knead the dough.

 Knead for 5 to 10 minutes.

Youll find the dough will become sticky but this is ok keep kneading and it will slowly get less sticky and more silky and soft. 

Once you have achieved this it's 1st proving time! 

Put your soft dough into a large, lightly oiled bowl and cover with a damp tea towel. When it has risen to at least double the size it was when you first placed it in the bowl and the dough springs back at a touch and shiny it is ready. This takes at least 1-2 hours but can be left for 3 hours max.

Line your baking tray with silicone paper or baking paper.

Place the dough on a lightly floured surface and shape into a ball by knocking the air out of the dough and is smooth. Flatten your dough out slightly and spilt into 2 separate lengths, joining up one end.

Then twist the lengths over and over each other until you finish then tuck the end under the loaf to secure. 

Once you achieve this, attach the two ends together creating a sort of crown look.

The dough is ready for the 2nd proving. Place it on your baking tray and place this in a clean plastic bag. Leave for about 1 hour, until it has at least doubled in size.

Whilst the dough is doubling in size switch on your oven to preheat to 230°C.

Put your bread into the oven, and bake for 30 minutes or until it is cooked and sounds hollow when tapped on the bottom. Whilst still hot glaze over your honey and sprinkle over your oats and place back into the oven for a few minutes .Leave your loaf to cool on a wire rack.