British Bloomers
Submitted by brianjwood on August 17, 2002 at 10:55 am

DESCRIPTION
British Bloomers

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I dedicate this loaf to Moomie. Strictly speaking, it is called a 'Bloomer', but the though of calling it Moomie's Bloomers appealed to me - then I lost my nerve!!

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British Bloomers

1 1/2lb white bread (strong) flour
1 1/2tsp salt
2tsp instant/rapid rise yeast OR
1/2oz fresh yeast
½ tbsp sugar (note, this isn’t strictly ‘pure’, but does speed things up a little at the expense of a little of the mature flavour of a slow rise loaf.
15fl.oz water
To sprinkle on top
1/2 tsp salt
2tbsp water
3tsp poppy seeds (more if desired)

Sift flour & water together in a bowl, add yeast, sugar and gradually mix to a firm dough with the water. (If using fresh yeast, warm about 5fl.oz of water slightly, and crumble in the fresh yeast & whisk to dissolve. Let develop for 15 mins, or until nicely frothy, then proceed as above with the remaining water). Put onto a lightly floured surface and knead firmly for 10 - 12 minutes. Place in a large, oiled bowl, and leave to rise in cool surroundings until doubled in bulk (several hours).
Knock back firmly on a floured surface, knead hard for about 6 minutes, then return to bowl, cover and let rise for 2 – 21/2 hours. Knock back and knead vigorously again for 5 minutes, let it rest 5 more, then roll out to a rough oblong shape, about 1” thick.
Now roll the dough up along the long axis and shape into a longish oval, with the ends slightly blunt. Place on a lightly oiled bake sheet, seam up, cover and leave 15 – 20 minutes. Turn over on sheet, and if necessary, firm up the shape by tucking the ends and sides under. Make 5 or 6 slightly angled slashes, ½” deep evenly across the top.
Leave to rest, covered, another 1- 12 minutes, this time in a warm place. Have the oven pre-heated to 230C/450F, then mix the remaining salt & water together, brush well over the loaf, sprinkle evenly with the poppy seeds, and place in the center oven for 20 minutes. You can pour a cup of boiling water into a dish on the bottom shelf as you load the loaf to give a crisper crust. After 20 minutes, reduce heat by 30C/50F and continue baking for 25 minutes or so, until nicely golden. Test for done after 20 minutes by tapping the bottom. It should sound ‘hollow’. Put back for another 5 mins if in doubt.
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It can, of course, be made in a mixer with your usual method.