SEMOLINA AND SESAME BREAD WITH ROASTED GARLIC BUTTER

Preparation time 20 mins plus 2 hours proving Cooking time 55 mins Makes 1 loaf

100ml warm water,

plus extra 200ml

1 tsp caster sugar

1x 7g sachet dried yeast 250g organic white flour 250g fine semolina

2 tsp sea-salt flakes, plus

extra to sprinkle and season 50g melted butter, cooled,

plus extra 150g, softened 21/2 Tbsp ground toasted

sesame seeds

1 bulb garlic

Olive oil, to drizzle

2 Tbsp yellow polenta

3 Tbsp sesame seeds

1 sprig thyme, leaves removed Pinch paprika

White pepper, to season

STEP 1 Preheat oven to 180°C fan-forced (200°C conventional). Put water, sugar and yeast in a small jug and whisk together. Set aside for about 5 minutes until foamy.

STEP 2 Put flour, semolina and salt in the bowl of an electric mixer with dough hook attached. Mix extra water and yeast mixture together in a jug.

STEP 3 Pour yeast mixture into flour while beating on medium speed for 4 minutes to bring mixture together. Add butter and ground sesame seeds and mix for 4 minutes. Turn speed to high and mix to a smooth dough.

STEP 4 Gently press dough into bowl and cover with plastic wrap. Set aside in a warm place for 1-2 hours until doubled in size. Meanwhile, drizzle garlic with olive oil and wrap in a double layer of foil. Bake on an oven tray for 35 minutes. Allow to cool. STEP 5 Knock back dough with your fist and tip onto an oven tray sprinkled with polenta. Press dough into an oval–shaped loaf, about 25cm long. Press out slightly and cover lightly with plastic wrap. Set aside in a warm place to prove for 20 minutes.

STEP 6 Brush top of the loaf with a little water, and sprinkle with sesame seeds and a little sea salt. Bake for 20 minutes until risen, golden and hollow when tapped on the base. STEP 7 Meanwhile put extra butter in a medium bowl. Squeeze in roasted garlic, minus skin. Add thyme, paprika, a dash of oil and season with salt and pepper, mixing until well combined. Serve with warm sliced bread.