I made this bread with one eye on the front door, from time to time guiltily looking over my shoulder in case my other half walked in the door. My other half disapproves of gluten (gross understatement) and while I totally get this and reluctantly agree that even for me, gluten does not really suit me, there is just no other way to make delicious enriched yeast breads such as this – the gluten free flour just doesn’t deliver the goods, delicious soft bread, good crust and with that lovely home made flavour, full of the memories of baking with my mum. So I laboured on, discretely placing the bowl covered with a tea towel on the table hoping it wouldn’t be noticed (it wasn’t). It was the culinary equivalent of saying ‘This Old Thing ? no, its not new at all’. I didn’t go as far as to claim that it was gluten free – now that would be just too much deception!.

So, if you aren’t bothered by Gluten and love making bread, try this beautiful savory bread – especially good griddled, drizzled with oil and served with an anti-pasto plate, and in my case, ignore the disapproving look I can see out of the corner of my eye 🙂

Wild Garlic and Tomato Yeast Bread – Makes 1 loaf

1lb Strong white flour
7g dried yeast
1/2 tsp salt
2 tbsp olive oil
2 large handfuls wild garlic leaves chopped
1/2 tin chopped tomatoes (400g tin – use half)warmed
Warm (Not hot) water if required

Mix flour and salt, sprinkle in the yeast and add the olive oil and mix together.
Stir in the chopped garlic leaves.
Gradually add in the warmed tomatoes and mix well adding a little more if necessary or a few tbsp of warm water.
Mix to a dough and knead for about 10 minutes until smooth and elastic or put into mixer using the dough hook for about 5 minutes.
Place kneaded dough in a bowl which has been lightly sprayed with olive oil, cover with cling film and place in a warm place until it has doubled in size.
Knock back gently and shape into an oval loaf and place on a floured baking tray
Let rise again for about 20 minutes
Bake in a pre-heated oven at 200C for about 25 minutes until it sounds hollow when tapped.
Let it cool before cutting.