7 1/2 g Fresh yeast or 3.5g; (1/8
-oz) dried yeast
; (1/4 oz)
125 ml Warm water; (4 fl oz)
1 tb Olive oil
1/2 ts Salt
270 Plain flour; (7oz)
40 g Light brown soft sugar;
-(11/2 oz)
Flour for rolling
40 g Sultanas; (11/2 oz)
40 g Chopped walnuts; (11/2 oz)
1 tb Light brown soft sugar for
-sprinkling
1. If using dried yeast, leave it to dissolve in the warm water for about
10 minutes.
2. Put the yeast water or warm water and fresh yeast in a large bowl with
the oil and salt and mix together.
3. Gradually add the flour, stirring it in with a fork or wooden spoon
until the mixture forms a soft but not sticky dough. Knead well for about 5
minutes.
4. Knead the sugar into the dough, then put it on a lightly floured surface
and roll it out to a rectangle measuring about 20 x 25cm (8 x 10 inches).
5. Spread the sultanas and walnuts over one half of the rectangle, then
fold over the other half and roll it out again.
6. Repeat the folding and rolling twice more.
7. Place the loaf on a floured board, cover with a clean cloth and leave to
rise in a warm place for about 20 minutes.
8. Preheat the oven to Gas Mark 7/220C/425F.
9. Transfer the loaf to a floured baking sheet, brush it with water and
sprinkle with the sugar. Bake in the oven for 20-25 minutes or until golden
and crispy.
Yields
4 servings