I had the day off work today so decided to try a recipe I had had bookmarked since I saw it on the Guardian website. Its a recipe from Nigel Slater, whose book Real Cooking i’ve just purchased (savory meal recipe coming later this week). I haven’t made bread since i was little and I used to make bread rolls with my Grandma. I was surprised how easy this was and how little time it took. I would urge you to try this if you have never made bread before, it’s simple, delicious and definitely worth the small amount of effort.
450g White Bread Flour
1 1/2 Tsp Salt
2 Tsp Fast Acting Yeast (1 packet 7g)
3 Tblsp Olive Oil
1 Clove Garlic
Small Bunch of Rosemary
Sea Salt Flakes
1. Put the flour and salt and yeast into a large bowl, mix well then pour in the water to make a sticky dough (it was really sticky so I added a bit more flour)
2. Generously flour your work surface , turn out the dough and knead lightly. Incorporate some of the dough for the surface and knead for 5 minutes. At this point the dough should come away from the surface easily but it will still be a moist dough.
3. Put the dough into a large floured bowl and cover and let rise until it has doubled in size, around an hour.
4. Using a 10×13 pan, and oil it so the dough wont stick. Turn out the dough into the pan and push into shape. This doesnt have to be perfect. Cover for a last 30 minute rise.
5. Finely chop the garlic and rosemary and mix with half the oil. Poke holes over the dough with your finger and then sprinkle the garlic and rosemary all over the dough. (I poured a bit more oil over the dough so that was some all over)
6. Bake in a preheated oven set at 220c / 430f for 25-30 mins until golden on top.
This bread is best the same day but can be used great as grilled sandwiches the day after. I served it with a simple fresh pasta and it was a great meal for a summery day, just a shame it wasn’t that summery.