| 25 g (1 oz) fresh yeast
1 cup warm milk 1 egg, beaten 1 tbsp oil |
2 tsps dried tarragon
2 tsps sugar 2 tsps salt |
3 cups plain strong white
flour 2 tsps fennel seeds (to garnish) |
| 1. Cream the yeast with half the milk.
Put the remaining milk in a large bowl and mix with egg, tarragon, sugar
and salt. Combine both mixtures.
2. Add 2½ cups of the sifted flour to the mixture. Beat well to form a soft, creamy dough. Add the remaining flour and oil and mix thoroughly. 3. Grease a 500 g (1 lb) loaf tin. Pour the mixture in, brush with water and sprinkle the fennel seeds over the top. Cover with cling film and leave in a warm place to rise for 30 minutes. 4. Preheat oven to 200oC
(400oF) and bake for 25 to 30 minutes. The bread should sound
hollow when tapped on the bottom. Cool on wire rack.
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