Owing to the fact that we are at the peak of glut season with all the great fruit and veg around here are a few bread recipes I adapted to make use of the abundance of tomatoes and courgettes...
Basic bread recipe
3 cups wholemeal flour
2 cups of white flour
Yeast (usually 1 sachet)
Pinch of salt
1 or 2 tsp sugar
1 tbsp oil (or more if you want a richer bread)
1. Put the sugar and yeast into a glass and add some warm water ( Do this first so it starts activating while you are weighing out dry ingredients)
2. Mix the dry ingredients together and then add the yeast
3. Mix these together, adding a little more water if needed and the oil
4. When you have formed a douch knead the bread well for 15 minutes
5. When you have reached a good elasticity and soft dough leave in a warm place for at least 30mins (1 hour is good if you have the time)
6. When the dough has risen nicely need it again briefly and shape
7. Place on baking tray and leave for 15 mins before baking at 190C for about 30 mins or until the bread has a brown crust (i sometimes turn the bread over towards the end to help it cook right through)
Adaptions for gluts.
- Add in a cup of grated courgettes ( you will need a bit less water beause of the juice from the veg)
- Add is a cup of chopped tomatoes
- Before baking rub some oil onto the bread and roll through fresh herbs like rosemary or oregano
Baking bread is also a great way to use up things reaching their best before dates lurking at the back of kitchen lardars and stock cupboards such as old nuts, dried fruits, olives, chocolate (!), spices (great for adding colour too) or whatever takes your fancy, get creative!
(Camera currently on strike but photos to follow soon!)
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