You can flavor this bread with pretty much
anything you like.
Its great with pasta dishes, and also as snacks
if you make them bite size!
350g plain flour
2 tsp (easy blend) yeast
250ml warm water
your chosen toppings.
Sift the flour and salt into a large bowl, if
you are using easy blend yeast (which I recommend) put that in too,
if not mix into the water and leave until frothy.
Mix a couple of table spoons of olive oil into
the flour then gradually add the water (you probably wont need it
all) until the flour turns to a dough which leaves the sides of the
bowl clean. If you think it is too sticky simply mix in some more
Lightly flour a surface turn the dough out onto
it and knead until bouncy and elastic. You will develop your own
style of kneading over time, and will learn how much pressure to
apply at the right times, if you have not got a clue how to knead
bread, basically give it a good massage! Return it to the bowl and
cover with cling film or a damp tea towel, so it is air tight, and
leave in a warm place until it has doubled in size, (I put mine in
the oven on the lowest possible temp).
Then give it another quick knead to get rid of
the air and divide into the portions you want, or leave it whole and
shape. Now add your toppings, these are down to you, but a few
suggestions are listed below. You can incorporate them into the
dough or stick them into the top.
Spread the dough out into baking tins cover and
leave to rise again. Once it has risen take it and give it a poke
with all your fingers on both hands so as to create little dents
(1/2cm deep) pour on a good few table spoons of olive oil give it
another poke and place it in the oven for about 15/20 mins at 210°c
or until golden brown. Serve hot or cold.
Mixed herbs-try mixing them in with the oil at
the end for a crispy top.
Red onions and garlic-shoved into the top of
Any cheese-folded into the dough, with sun
dried tomato paste smeared on the top.
Try them, but absolutely anything will work.
Try this bread for a sandwich with rocket and a
soft cheese, brie or bours in etc, it’s tongue lashingly good!
This bread can be cut into small (3” x 3”)
pieces to be eaten as an accompaniment or appetizer as is, or it can
be split and filled for sandwiches.
1 ¼ cups hot tap water
1 Tbsp yeast
2 Tbsp sugar
1/3 cup dry milk powder
¼ cup olive oil
1 tsp salt
3 to 4 cups bread flour
¼ cup olive oil
1 tsp coarse salt
Dissolve the yeast in the hot tap water. Add
the sugar, dry milk powder, olive oil, salt, and egg and mix well.
Add the first 3 cups of bread flour gradually, mixing well after
each addition. Add ½ cup of the remaining flour and mix in until
smooth. Place some of the last ½ cup of flour on the kneading board,
turn out the dough onto the board, and knead in only enough flour to
give you smooth, barely non-sticky dough.
Continue to knead until the dough is smooth and
elastic. Place in an large, oiled bowl, cover with saran, and allow
to double in a warm place (about 90 minutes). Punch down and allow
to rise until doubled again (about 40 minutes). Punch down and
divide the dough into two parts. Let rest for 10 minutes.
Spray two cookie sheets with a no-stick product
(Pam, Baker’s Joy, whatever). Spread a piece of the dough out on
each of the pans (I use my hands like I was doing a pizza crust)
into an approximately oval shape.
Don’t try to be perfect. It should have that
“rustic” look. Brush the surface with olive oil and sprinkle with
salt. Indent the surface of each loaf by pressing all over with your
fingertips. (Don’t make holes.) Cover with a kitchen towel and let
rise in a warm place until doubled in size (approx. 30 minutes).
Meanwhile, preheat the oven to 375 degrees F.
Press all over again with fingertips. Bake the bread for about 20-25
minutes. depending on how brown and crisp you like your bread.