Sicilian Loaves

I've never met a loaf I didn't love...  Seriously.  

NOTE: Delicious for breakfast, cut into thick wedges, slathered with butter and smothered with your favourite spread (homemade raspberry jam for me) ... or made into an awesome Muffuletta (recipe here).

Sicilian Loaves

slightly adapted from here

Makes 2 loaves

1 sachet (7g) of dried yeast

400ml lukewarm water

670g baker's flour, plus extra for dusting

2 teaspoons fine sea salt

3 tablespoons olive oil, plus extra for greasing

Sea salt flakes

Sesame seeds

In the bowl if an electric mixer fitted with the dough hook, combine the yeast and water.  Add the flour, salt and 2 tablespoons of the olive oil.  Mix on low for about 6 minutes.  The dough should be soft and silky and come together around the hook.  Remove the bowl, cover with plastic wrap and leave in a warm spot for about 2 hours, or until doubled in size.

Grease 2 x 20cm round cake pan with olive oil.  Set aside.

Lightly flour a work surface and turn the dough out on to it.  Divide the dough into two equal portions.  Roll each portion into a ball and place the balls into the prepared pans. Push the dough right to the edges of the pan.  Pour 1 teaspoon of olive oil on to each and use your hand to coat the tops. Cover with plastic wrap and leave to rise for another 40 minutes, until puffy.

Preheat the oven to 220°C.

Sprinkle with loaves with sea salt flakes and sesame seeds and place in the centre of the oven. Immediately reduce the temperature to 190°C and bake for 20 - 25 minutes or until the tops are golden.  Remove from the pans and leave to cool on a wire rack. If the bottoms are pale, pop them back in the oven, without pans, for another 5 minutes.