- 1kg/2lb 4oz white bread flour, plus extra flour for dusting
- 2 x 7g sachets instant dried yeast
- 20g/¾oz salt
- 3 large sprigs rosemary, finely chopped
- 100g/3½oz goats’ cheese, cut into small chunks.
- Mix the flour, yeast and salt in a large mixing bowl. Measure out 700ml/1¼ pints of water.
- Add almost all the water and mix to a sticky dough.
- Continue to mix for a further minute or so – the dough will gradually become less sticky. Add a touch more flour or water until you are left with a dough that is soft and springy, yet slightly sticky to the touch.
- Flour a large work surface and gently knead the dough for 10 minutes without treating it aggressively. It should feel soft, smooth, light and springy.
- Place the dough in a clean bowl, cover it with cling film and leave it to prove for an hour in a warm place.
- When the dough has doubled in size, tip it back onto a floured surface. Knead it again for 30 seconds.
- Cut the dough in half.
- Lay one half of the dough into the base of the loaf tin. Leave in a warm place under a tea towel for 45 minutes, or until it has risen to generously fill the tin.
- For the rolls, work the rosemary and cheese into the second piece of dough so that they are evenly distributed.
- Cut the dough into six and shape into small rolls.
- Lay the rolls on a floured baking tray, leaving a good amount of space between them.
- Decorate each roll with a few rosemary needles on top.
- Leave to rise in a warm place under a tea towel for 45 minutes.
- Preheat the oven to 220C/425F/Gas 7.
- Bake all the dough together for 30 minutes, or until risen and golden-brown. Turn onto a wire rack to cool.