Lavender Bread / 薰衣草面包

Recipe Category:

Ingredients / 材料:

Method / 做法:

In a large bowl or food processor fitted with metal blade, stir together all ingredients. Stir until mixed. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time).
Remove dough from pan and turn out onto a lightly oiled surface. Form dough into an oval, cover with a plastic wrap and let rest for 10 minutes.
After resting, turn dough bottom side up and press to flatten. Divide the dough into 2 pieces and shape into oval. From the top fold 1/3 of the dough way to the middle, then fold the dough from the bottom to the center, sealing the seam with the palm of your hand. Shape it into a long loaf.
Place on a jelly roll pan dusted with cornmeal. Cover with plastic wrap and place in a warm spot to rise until the dough is doubled in bulk, approximately 50 minutes.
Preheat oven to 200C/400F. After rising, slash or score the loaves with a very sharp knife making three ½-inch deep diagonal slashes. Bake for 20 minutes or until nicely browned.

把所有原料全部放入台式搅拌机的盆里。搅拌完全混合。面团应该是不粘手且有弹性的。如果觉得面团太湿了，那么可以适当加入一些面粉，但是每次只能添加一大勺。同样的如果面团太干和粗糙，那么也可以适当添加入些温水，也是每次添加一大勺。
把面团移至抹了薄油的工作台面上，把面团尽量整成椭圆形，盖上保鲜膜静置10分钟。
把面团翻个面，用手稍微压扁。把面团匀分成2份。将面团压扁推成椭圆型，由上往下折1/3，再由下往上折，边缘用力捏紧，将其滚动成棒状。
放到撒了玉米面的烤盘上，用保鲜膜盖住，放到温暖处进行最后发酵，大约50分钟直到面团膨胀为双倍。
预热烤箱到200C/400F。面团发好后，用利刀在面团上划出半寸深的印痕。烘焙20分钟直到表面金黄。

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