During all this bad weather, my kitchen has felt like a sanctuary where I can escape and create something new and tasty. Although I've had more time than usual, I continue to develop easy recipes as there's more to life than standing by the oven!
I've enjoyed having the time to experiment with a few bread recipes. There's something about making bread from scratch that soothes the soul; the kneading, the aroma of fresh bread encasing the house and the sound of a bread knife cutting through the crust.
This is a simple, basic bread recipe that has a salty, almost malted flavour. I had a large pot of olives to use up and also added some dried rosemary sweetness.
Makes 1 large loaf
Ingredients
500g plain bread flour (and extra for dusting)
1 7g sachet dried yeast
1 tsp salt
1 tsp sugar
1 tsp dried rosemary
2 tbsp olive oil
300ml lukewarm water
50g olives, halved
Method
1. Mix the flour, yeast, salt, sugar and rosemary in a large bowl.
2. In a jug, add the olive oil to the lukewarm water (I get the perfect temperature by adding 100ml boiling hot water and 200ml cold water).
3. Make a well in the centre of the flour and pour in the water. Use your hands to quickly form a sticky dough.
4. On a floured surface, knead the dough for 5 minutes until it becomes smooth. Place the dough in a bowl and cover with cling film. Leave in a warm area for an hour. The dough will prove and double in size.
5. Heat the oven to 220C/ Gas mark 7
6. After an hour, remove the dough and knead lightly to remove the air bubbles. Press in the olives. Shape into a round and place onto a baking tray. Slash the top with a knife. Bake in the oven for 30-35 minutes until golden and crisp.
