Saffron Bloomer Sandwich Bread ( Dan Lepard)

Lovely soft crust bread, perfect for toast, sandwiches, dinner rolls.

Recipe from Dan Lepard ( the guardian)

Ingredients
A good pinch or two of saffron
150ml boiling water
150ml cold water
1 tsp fast-action yeast
100g ricotta
500g strong white flour, plus extra for shaping
50g wholemeal or spelt flour
2 tsp fine slat
Oil, for kneading

Methods
In a large mixing bowl, pour in the boiling water and saffron. Leave for 10 minutes.
Add in cold water and yeast, stir to dissolve the yeast.
Crumble in the ricotta and mix well.
Add in flours and salt, mix to a smooth dough, cover and leave for 10 minutes.

Tip out the dough on an oiled work surface, do a light 10 second knead.
Cover and leave for 10 minute.
Do twice more of 10 second knead at 10 minute intervals.
Cover and let it rise for an hour.

On a floured work surface, pat the dough to a rectangle shape, roll it up tightly.
Let it rise on a tray with parchment paper.
Cover with a cloth and leave for an hour or until risen by a half ( for mine, it took slightly 35 to 40 minutes )

Lightly flour the loaf, slash it at intervals all along the top.
Fill a metal dish of boiling water on the lowest shelf of the oven.
Bake at preheated oven at 220C for about 40 minutes.