Apple & rosemary bread

Step 1

Mix the flour, yeast and salt together in a large mixing bowl or the bowl of a stand mixer. Stir the honey into the warmed apple juice (you should be able to comfortably hold your finger in it), then mix into the flour with the rosemary. If kneading the dough using a stand mixer, use 350ml apple juice. If doing it by hand, use 325ml.

Step 2

Stir the mixture together to form a ragged dough. Knead on medium speed in the stand mixer, fitted with a dough hook, for 15 minutes or tip out onto a clean work surface and knead with your hands until smooth, springy and elastic. Shape into a ball, return to the bowl and cover with a tea towel. Leave to rise for 2 hours, or until doubled in size. Lightly oil a 1kg loaf tin (about 23x12.5x6.5cm), then line with a strip of baking parchment that covers the long sides and the base.

Step 3

Once the dough is ready, remove from the bowl and knead briefly to knock out the air – if it’s sticky, use a little flour to help. Shape into a fat rectangle, then transfer to the tin and cover loosely with a tea towel. Proof for 40-50 minutes in a warm place until puffed up again and almost doubled in size.

Step 4

Meanwhile, preheat the oven to 190ºC, gas mark 5 and place a roasting tin, half-filled with boiling water, in the bottom. Have a shelf ready in the middle of the oven. Slash along the middle of the dough with a sharp knife or baker’s blade, bake in the centre of the oven for 30 minutes, then remove the hot water tin and bake for 25-30 minutes more. Cover the top with foil if it starts to get darker than rich golden brown.

Step 5

Once baked, remove from the tin, cool completely, then slice and serve, with No.1 Leckford Creamy Washed-Rind Cheese and apples, if liked.