ROSEMARY CLODAGH BREAD

This is my everyday bread, that I bake about twice a week. Anyone can make this bread - you just stir, shape and bake! No kneading, proofing or skills required. Scroll down for the recipe. Clo xx ROSEMARY CLODAGH BREAD Makes 1 loaf INGREDIENTS: 3 cups /350g wholemeal flour 2 cups / 250g white / all purpose flour 2 tsps of bicarbonate / bread soda 1 tbsp of fresh rosemary, finely chopped 1 1/2 cups / 350ml milk 1 cup / 250ml natural yogurt For brushing milk and yogurt mix (for brushing) 1 tbsp of fresh rosemary, finely chopped 1 tsp sea salt METHOD: * Pre-heat your oven to 200°C, 425°F, Gas Mark 7. * Sieve the white flour and bicarbonate of soda and salt into a large mixing bowl, and stir in the wholemeal flour. Using clean hands mix the flours, bread soda and finely chopped fresh rosemary together. Make a well in the centre of the bowl. * Whisk together the yogurt and milk and slowly pour into the well of dried ingredients. Using a fork mix the flour into the milk mixture. Make sure that there are no dry patches and that the dough is completely wet. * Pat your hands with flour and shape the dough into one round. Place on a floured baking tray. Flour a large knife and cut the shape of a cross into the top of the dough about two-thirds of the way through. Brush the round of bread with the milk and yogurt mixture using a pastry brush, this will give a lovely golden colour to the bread once baked and sprinkle the finely chopped fresh rosemary on top. Bake in a pre-heated oven at 200°C, 425°F, Gas Mark 6 for 20 minutes, then reduce the heat to 150oC, 350°F, Gas Mark 4 for a further 20 minutes. To test whether the loaf is cooked, tap the back with your knuckles; it should sound hollow. Leave to cool on a wire rack.