Lotus Flower Bread
Servings: 8
Ingredients
- 450 g Strong White BreadFlour
- 1 7g Packet of Quick actionYeast
- 50 ml Warm Water ( not hot)
- 300 ml Water
- 2 tsp Salt
Instructions
- Sprinkle the Yeast on to of the warm water, set aside for 20-30 minutes to dissolve and activate
- In a large mixing bowl add the flour and Salt, mix together
- Make a well in the Centre of the flour, add the yeast mix and stir in
- Add the water and stir until you have a Shaggy Dough
- Turn out on to a floured surface, knead for 5 minutes until smooth and stretchy ( if the dough feels too wet, add sprinkles of flour until workable)
- Work the dough into a ball and place in an oiled bowl or proving bowl, cover and allow to rise for 2 hours until doubled in size
- Turn out the dough onto a lined baking tray, pat down with flour and create a circular shaped loaf (see video)
- Mark a star shape by pressing a barbeque skewer into the dough, then use Kitchen Scissors, start cutting the petals, see video and images above
- With a wooden tooth pick or barbecue skewer, punch decorative holes in the petals
- Preheat the oven to 230°c
- Once you are happy with your Lotus Flower, cover with cling film and set aside to puff up for 30 minutes
- For a crispy crust , place a baking tin 1/3 full with water in the bottom of the oven ( the water creates a steam environment within the Oven, which makes for a Golden Crusty loaf)
- Bake for 25 minutes until the base drums hollow