Apple and rosemary loaf

  • Preparation time: 20 minutes, plus overnight proving
  • Cooking time: 50 minutes
  • Total time: 1 hour 10 minutes, plus overnight proving

Makes: 1 loaf

Ingredients

700g strong white bread flour, plus extra for dusting
½ tsp easy-bake yeast
1½ tsp salt
2 cox or other eating apples, peeled and cut into 0.5cm dice
2 tsp lemon juice
2 tbsp finely chopped rosemary leaves

Method

1. Mix 500g flour with the yeast and salt in a large bowl and add 350ml water. Stir with a wooden spoon, then your hands, to form a soft, sticky dough. Toss the apple in the lemon juice, then fold into the dough with the rosemary. It will look "shaggy" but you don’t need to overmix it. Cover the bowl with cling film; chill for 8-12 hours.

2. Remove from the fridge and leave in a warm place for an hour, until slightly risen and bubbly. Tip the remaining 200g flour into the bowl and gently work into the dough. Cover with a clean tea towel; leave in a warm place for 1 hour or until doubled in size.

3. Tip the dough onto a floured surface, knock it back gently and shape into a round. Put on a well-floured flat baking tray and leave for 30 minutes; it will spread slightly. Put a 23-25cm lidded cast-iron casserole into the oven and preheat to 220˚C, gas mark 7.

4. Carefully take the hot casserole pot out and very gently slide the dough off the tray and onto the base. Cover and bake for 30 minutes, then uncover and cook for a further 15-20 minutes, until golden on top. Tip out of the casserole and cool on a wire rack