Poppyseed twist

This stunning twister is based on Lorraine Pascale's in her Fast, fresh, and Easy Food. To be fair it's bread so it's not that fast but once you get into the swing of making your dough early in the morning, or before you go to bed (James Morton suggests the fridge technique, though I haven't tried it- I would rarely have enough space in my fridge!)

You'll need:

350 ml tepid water ( bring to 37° in TM before adding other ingredients)
550g strong white flour
100g strong whole meal flour
10g salt
7g fast action yeast

For spreading on dough:
20ml sesame oil
20g poppy seeds

Bring all the dough ingredients together for 20 seconds speed 4 before 3minutes,closed lid, dough setting. Tip out and roll with a rolling pin to 40cm x24cm.

Brush with sesame oil, and sprinkle with poppy seeds. Cut into 6 4cm strips (I use a pizza cutter, as I would for fondant icing) and twist, keeping one end lined up. Lift and twist all 6 'ropes' together and place on baking sheet to prove for about 45 minutes ( until doubled in size) I slot into plate warmer of aga and use a Paul Hollywood tip of a large plastic bag. I oiled the top of the plastic bag to avoid sticking.

Once risen, cut bag ( if using) or remove cling film and tea towel, and bake in a 180°c fan oven or baking oven of aga for 35 minutes. Give it a tap and listen for a hollow sound.

Sweep the floor and chase the poppy seeds around the counter top! They get everywhere!!

Enjoy with some TM butter and TM jam 🙂

 

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