My friend Rachel absolutely loves this bread. In fact when I made this particular loaf and took it along to accompany her lasagne at the weekend it never actually made it to the table.
She whipped out oil and balsamic vinegar and the still warm loaf was devoured by all of us before the lasagne even came out of the oven as a sort of pre-starter starter!
It's a really easy recipe using the dough setting on your bread maker. I've made it in a variety of branded machines and it comes out fine every time.
Ingredients:
1 cup tepid water
1 tsp salt
4 tbsp olive oil (garlic oil is extra lovely!)
3 cups strong white bread flour
1 tsp yeast (I use Tesco sachets but measure out the yeast.)
Method:
Bung the ingredients in the order listed above then select dough setting. If leaving on timer make sure the yeast sits on top of the flour and doesn't get wet.
When dough cycle is finished turn into a lightly oiled tin (I use an enamel lasagne dish) and drizzle with olive oil and sprinkle rosemary across (fresh is best).
Using your fingers poke dents into the dough - five fingers at a time make this a quick job! Grind some sea salt over the top then cook for 20 minutes at 160 degrees in a fan oven - adjust for your oven.
Loaf should lightly brown and should send hollow when you tap the top when done.
Turn onto a cooling tray and serve the same day.
She whipped out oil and balsamic vinegar and the still warm loaf was devoured by all of us before the lasagne even came out of the oven as a sort of pre-starter starter!
It's a really easy recipe using the dough setting on your bread maker. I've made it in a variety of branded machines and it comes out fine every time.
Ingredients:
1 cup tepid water
1 tsp salt
4 tbsp olive oil (garlic oil is extra lovely!)
3 cups strong white bread flour
1 tsp yeast (I use Tesco sachets but measure out the yeast.)
Method:
Bung the ingredients in the order listed above then select dough setting. If leaving on timer make sure the yeast sits on top of the flour and doesn't get wet.
When dough cycle is finished turn into a lightly oiled tin (I use an enamel lasagne dish) and drizzle with olive oil and sprinkle rosemary across (fresh is best).
 |
| Ready for the oven |
Using your fingers poke dents into the dough - five fingers at a time make this a quick job! Grind some sea salt over the top then cook for 20 minutes at 160 degrees in a fan oven - adjust for your oven.
Loaf should lightly brown and should send hollow when you tap the top when done.
Turn onto a cooling tray and serve the same day.
