makes one loaf
1/2 quantity basic enriched white dough (see below, steps 1 and 2)
90 ml (6 tbsp) crunchy peanut butter
60 ml (4 tbsp) thick honey
sesame seeds, to finish
clear honey, to glaze
1. Koll out the prepared dough to a rectangle 33 X 23 cm (13 x 9 inches). Spread with peanut butter leaving 2.5 cm (1 inch) dough round the edges. Spread honey on top.
2. Grease a baking sheet. Roll the dough up like a Swiss roll from the long edge. Place on the baking sheet and scissor snip to make deep diagonal slashes at 5 cm (2 inch) intervals along the loaf. Open out the leaves of dough slightly.
3. Cover with oiled cling film and leave in a warm place until doubled in size.
4. Brush with egg and scatter over sesame seeds.
5. Bake at 220°C (425°F) mark 7 for 25 - 30 minutes until browned and risen. Brush with clear honey while still warm. Cool on a wire rack.
Basic Enriched White Dough
750 g (1 lb 10 oz) strong plain flour
10 ml (2 tsp) caster sugar
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
about 400 ml (14 fl oz) tepid milk
10 ml (2 tsp) salt
75 g (3 oz) butter
1 egg, beaten
1. Sift 200 g (7 oz) flour with the sugar into a large bowl. Crumble in the fresh yeast, make a well in the centre and gradually work in the tepid milk. (If using dried yeast, reconstitute according to packet directions.) Cover the bowl with oiled cling film and leave in a warm place until frothy–about 30 minutes.
2. Sift together the remaining flour and salt and rub in the butter. Stir the egg into the frothing yeast mixture with the dry ingredients. Mix well to a soft but manageable dough, adding a little more flour if the dough is too sticky.
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