Bloomer Loaf

Ingredients:

Method:

Yeast:
- In a bowl, add Water, Sugar, stir until sugar has dissolved. Add Yeast and stir it in thoroughly, set aside for 10 minutes, (until yeast activates).
In a bowl, add, Flour, Milk Protein, Malt, and Salt, mix together, thoroughly.
Add Yeast, and Butter to a stand mixer bowl, mix well. Add Flour to the bowl.
Using the Dough hook attachment, start the machine on first speed, once all of the ingredients have come together, continue kneading for 10 minutes.
Turn out the kneaded Dough from the mixer, and form it into a ball, place it into a lightly oiled bowl, cover the bowl, and let it rise/proof for 1 hour in a warm draft-free spot, the Dough should at least double in size (this may take longer depending on the temperature of your kitchen)
Grease a large baking tray/sheet, with lard, or Oil.
After the first rise turn out the proven Dough onto a non-floured work surface.
Knock the Dough down, and form it into an oval shape.
Place the Dough in the middle the baking tray, sprinkle the Dough with Semolina Flour, cover it with a dish towel, place in a warm place, let rise for 1 hour.
Preheat your oven to 190°C / 375°F.
Score the top of the Dough about 0.5 cm deep along the top, for the length of the Dough.
Place the Loaf in the Oven for 30 minutes.
Let rest 20 minutes before serving.