Method

1. Mix flour and salt together. Add the Anchor Instant Yeast and mix.
2. Add the lukewarm water to the flour mixture to form soft dough and knead the dough until smooth and elastic.
3. Cover with greased plastic and leave to rest for 5 minutes.
4. Knock the dough down, divide into 2 equal pieces and roll each piece into a strand. Place onto a greased baking tray, cover with greased plastic and rise in a warm place until double, about 20 – 30 minutes.
5. Cut slits across the top or slit down the middle and sides. Brush with water and sprinkle with seeds or dust with flour.
6. Place an ovenproof bowl, with water, onto the bottom of the oven and allow to heat and create steam. The steam will result in a soft inside and a crisp outside.
7. Bake, together with the water, in a preheated oven at 230 °C / 440 °F for 20 – 25 minutes, or until golden and crisp.
8. Remove from the baking tray and allow to cool on a cooling rack.
9. In the meantime, prepare the filling. Mix the soft butter with the rest of the ingredients.
10. Spread the filling in between each of the slices, spreading it evenly.
11. Wrap the French Loaves individually in alcan foil, making sure it is well secure.
12. Warm in a preheated oven at 180 °C / 350 °F for about 10 minutes until the filling is well melted.
13. Open the foil, fold the sides down and slice the slices to serve. Serve warm.