Ingredients

• 1kg/2lb 4oz white bread flour
• plus extra flour for dusting
• 2 x 7g sachets instant dried yeast
• 20g/¾oz salt
• 3 large sprigs rosemary
• finely chopped
• 100g/3½oz goats’ cheese
• cut into small chunks.

Directions

• Mix the flour
• yeast and salt in a large mixing bowl. Measure out 700ml/1¼ pints of water.
• Add almost all the water and mix to a sticky dough.
• Continue to mix for a further minute or so - the dough will gradually become less sticky. Add a touch more flour or water until you are left with a dough that is soft and springy
• yet slightly sticky to the touch.
• Flour a large work surface and gently knead the dough for 10 minutes without treating it aggressively. It should feel soft
• smooth
• light and springy.
• Place the dough in a clean bowl
• cover it with cling film and leave it to prove for an hour in a warm place.
• When the dough has doubled in size
• tip it back onto a floured surface. Knead it again for 30 seconds.
• Cut the dough in half.
• Lay one half of the dough into the base of the loaf tin. Leave in a warm place under a tea towel for 45 minutes
• or until it has risen to generously fill the tin.
• For the rolls
• work the rosemary and cheese into the second piece of dough so that they are evenly distributed.
• Cut the dough into six and shape into small rolls.
• Lay the rolls on a floured baking tray
• leaving a good amount of space between them.
• Decorate each roll with a few rosemary needles on top.
• Leave to rise in a warm place under a tea towel for 45 minutes.
• Preheat the oven to 220C/425F/Gas 7.
• Bake all the dough together for 30 minutes
• or until risen and golden-brown. Turn onto a wire rack to cool.