• Crown loaf


    • ½ quantity of basic bread dough flour, for dusting
    • 1 large egg, beaten, to glaze
    • milk, to glaze (optional)
    • sesame and poppy seeds, to garnish



    Preheat the oven to 200°C. Grease a cake tin.


    Make your dough according to the recipe on p45 and use half of the quantity to make the crown loaf.


    Divide the dough into 10 equal portions of 50g each. Flour your hands and roll each portion into a ball in the palm of your hands.


    Arrange 7 balls around the edge of a greased baking tin and fit 3 in the centre. Cover and set aside to prove, about 20 minutes.


    Dust the loaf with flour for a soft crust. If you prefer a crisp crust, brush with milk or egg and milk wash. Sprinkle alternate rolls with flour, poppy seeds and sesame seeds.


    Bake for 30 – 35 minutes. Allow to shrink before turning out to cool.


    You can use enriched dough for all these options. Follow the method for basic bread and, at the stage where you add the liquid, add 2 beaten jumbo-size eggs to the mixture. Knead and allow the dough to rise until double, knock it down and add extra ingredients such as raisins or chopped olives. Knead well and shape, then bake according to the recipes.