The first time I had bread served like this I was on holiday, the bread was served plain with soup and described as “mushroom” bread due to their shape.
Baking Homemade Bread Needn’t Be and isn’t difficult to do. There’s nothing quite like having Warm, Fresh Bread straight out of the oven.
The hardest part to making Bread is having to wait for the dough to prove.
It takes several simple ingredients, Flour, yeast, salt and water and a little work, to make a simple loaf of Bread
Ingredients: makes 14 – 16
- 500g Strong White bread flour
- 7g dried, fast action yeast
- 1tsp salt
- 2tbsp Olive Oil
- 1tbsp clear honey
- A little milk (for brushing top of bread)
- Grated cheese and garlic to add to the bread
- Topping of your choice (seeds or cheese)
- First Prepare you plantpots, brush the insides with a small amount of Olive Oil.
- Put the Flour, yeast and salt into a Large bowl (yeast one side, salt the other)
- Make a well in the centre and add 300ml warm water, the olive oil and honey. Mix together with a wooden spoon or if like me, get your hand in there to give it a good mix. mix until it all comes together, then tip it out onto your work surface.
- Knead the dough for 15 minutes, until it forms a smooth, silky ball, fold the edges in on themselves to form a tight ball.. You can either dip your finger into flour and press it into the dough, it should spring back If kneaded enough. The other test (and my preferred method, is to take a small piece of dough and use the “window pane” test. This involves stretching a small piece of dough until very thin. This becomes translucent when held up to the light, hence the name.
- Lightly oil a large bowl, (I use a Mason Cash bowl) and place your dough into it, then cover with cling film and leave in a warm place to prove for an hour.
- While the dough proves, grate a small amout 100g of red Leicester cheese and 2 cloves of Garlic together. After the dough has proved knock it back, then divide the dough in 14 or 16 equal balls Depending how big you want your loaves (I weigh each of mine)
- Flatten each ball slightly and add a little of the cheese and garlic, the roll the dough back into a ball. Nip the ball of dough slightly at one end to shape and drop into the oiled plantpot. Continue and do the same with each ball of dough, until all pots are filled. (I stand the pots in a muffin tin, to stop them tipping over and it’s easier to put them in/out of the oven..
- Lightly oil some clingfilm and place over the pots and leave in a warm place for another hour to prove again.
- Once the loaves have proved, remove the clingfilm brush lightly with milk and add a little more cheese, sesame or sunflower seeds.
- Heat your oven 200°C / 180°C fan / Gas Mark 6
- Place the loaves in the oven for 20-25 mins, until well risen and a nice golden colour. If you like soft bread, leave 10 mins and serve. I like to remove them from their pots, lie them on a tray and place back in the oven for a few more minutes to crisp the outsides a little. Once cooled for 10 mins, I place them back in the pots to serve
You can add the filling of your choice to these loaves.
I find bread making, very therapeutic and so Satisfying. there are few things better the Aroma and taste of freshly baked bread.