Ingredients

• ½ quantity Basic White Bread Dough, proved and knocked back
•   salt water, to glaze

Method

1. Knock back the proved dough. Cut off one-third and shape both pieces of dough into balls.
2. Place on a greased baking tray, cover with oiled cling film and leave to rise for about 25 minutes until puffy.
3. Meanwhile, set the oven at Gas Mark 8, 450°F, 230°C.
4. Cut a cross in the top of the larger ball and arrange the smaller ball on top.
5. Push two fingers and a thumb together into the centre to join the two pieces together and leave to rise for a further 5 minutes.
6. Brush with salt water and bake for 35 to 40 minutes.

Notes