Freshly baked bread! I almost forgot how good it tasted!
My grandmother used to make bread in 15 minutes flat. I used to watch her with amusement: she was so incredibly quick, her hands were "flying away" and her loaf was ready to bake in no time... a tough country lady she was.
Last weekend I run out of bread so I thought: why not making some? I always keep spelt flour in my pantry as I make pizza with it. Spelt is an ancient grain, an ancestor of modern wheat and it has a delicious nutty taste.
You can add anything you like to it: I have added olives and rosemary for a richer and more perfumed taste but if you like seeds, like sunflower or pumpkin seeds, they would go very well too.
I have only proved this bread once with goods results and without spending too much time. Just leave it in a warm place covered by a cloth and it will rise nicely. Combining work with family and blogging makes time even more precious but I find that I can come up with easy and quick recipes (because I need them!) for mid-week evening meals; I will be sharing them very soon. Everyone needs them, who has the time to spend hours in the kitchen?
I am enjoying my new working life so far, everything seems far more balanced now. I really needed to go back to the workplace and I am so pleased that I can still keep my blog going.
Enjoy your weekend!
- Prep Time : 25 minutes
- Cook Time : 30 minutes
- Yield : 4
In a bowl mix the flour with the yeast, the sugar and the olive oil. Add a little bit of water at a time, add the salt and mix well with a spoon.
Sprinkle some flour on your worktop and using your hands (or simply use a processor if you prefer) work the dough energetically for about 10 minutes; if the dough feels sticky you might need to add extra flour.
Finely chop the rosemary needles; Roughly chop the olives and add them both to the dough. Combine them well with the dough and when it is nice and smooth roll it into a long sausage which you will roll inwards forming a round shape. Again you might need to add extra flour if it feels too sticky or a little more water if it feels dry.
Place the dough onto a greased baking tray and cover it with a cloth. Leave it to rest for a couple of hours in a warm place. It should double in size.
Brush your loaf with olive oil and place the remaining halved olives and the sliced cherry tomatoes on top. Bake it at 200C or 390F for 30 minutes or until golden on top.
Let it cool down before slicing it.