Ingredients

• ½ quantity Basic White Bread Dough
•   flour, for dusting
•   salt water, to glaze

Method

1. Knock back the proved dough. Roll or pat out on a floured work surface to a large rectangle. Roll up like a swiss roll.
2. Tuck the ends under and place on a greased baking tray. Cover with oiled cling film and leave in a warm place until almost doubled in size — about 30 to 45 minutes.
3. Heat the oven to Gas Mark 8, 450°F, 230°C.
4. Using a very sharp knife, make six deep slashes across the top of the loaf. Dust with flour and brush the slits with salt water.
5. Bake the loaf for 25 to 30 minutes.

Notes