Recipe courtesy of Kerrygold
Ingredients
- 800g strong bread flour, plus extra for dusting
- 1 x 7g sachet of dried yeast
- 1 tsp salt
- 1 tsp sugar
- 550ml tepid water
- 1 x Kerrygold garlic butter stick, melted
- 2 tbsp chopped parsley
Method
- Place the water, yeast & sugar in a jug. Stir well and leave to sit for 5 mins.
- Pour the water mix into the flour and salt in a large mixing bowl. Knead for 10 mins till smooth & elastic. Cover with damp tea towel and leave to prove in a warm place for 1 hour or until doubled in size.
- Divide into about 35 balls & arrange in a wreath shape.
- Bake at 190C for 30 mins. Brush with the melted Kerrygold garlic butter & sprinkle with parsley & some sea salt.
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