oliveoilandlemon

recipes for healthy living

Tag: Yeast bread

Wild Garlic and Tomato Yeast Bread

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.

Cinnamon Pull Apart Bread

Brown breads, soda breads, enriched breads, brioche, pain au raisin – I love them all. Not for everyday eating but on occasion. Baking bread evokes memories of being at home in the kitchen with my mum where bread was made very regularly. Probably the first thing I ever learnt to make … I starting with being allowed mark the cross on the soda bread, moving on to pouring in the butter milk, eventually being allowed make it all myself. Now as a mother myself, I often return to bread making with my daughter , hoping I am creating the same memories for her that I have. I love working with yeast too, preparing the ingredients, knead.. sometimes lots of kneading, then wait , wait some more, look in amazement at the puffed up ball of air, more kneading or preparation. Not for everyone but the results soo delicious. I love all breads – there I said it!.. nowadays often a very unacceptable thing to say you eat, but I love it, simple as.

This is a pretty quick recipe for a cinnamon enriched bread – great for toasting and perfect with a cup of coffee on a cold Irish Spring afternoon.

For the dough
400gr strong white flour
30gr sugar
22gr fresh yeast or 2 1/4 tsp dried
60gr unsalted butter
150ml milk
2 large eggs beaten

For the filling
120gr dark muscovado sugar or coconut palm sugar
2 tsp cinnamon
55gr unsalted butter
1 tsp vanilla extract
60gr walnuts – pulsed to big crumbs

Oven at 180C
Mix flour sugar and salt
Warm 30ml milk and dissolve the yeast
Melt butter and add remaining milk
Pour both milks into a well in the dry ingredients
Add beaten eggs
Mix untill all wet is incorporated – dough will be sticky
Grease a bowl with some tasteless oil and place dough in the bowl, cover with cling and leave to double in size about 1 to 1.5 hours
For filling – mix sugar, nuts, cinnamon and vanilla.
Melt butter and allow to cool.
Roll dough out to a rectangle 12 by 20 inches
Spread with the melted butter and sprikle on the topping

Cut into 4 equal strips
Stack all on top of each other and cut into 6
Layer the stacks inthe load tin like a deck of cards standing up
Leave to rest for 30 minutes
Bake for about 25 – 30 minutes until lovely golden brown


Remove from tin after about 15 minutes and serve warm, cold or toasted the next day!… lovely!

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