This is a very quick and easy recipe to make because we cheat and leave out the second kneading and rising times that most bread recipes call for and really don’t let it rise much to begin with! It works very well though – you will have lovely soft bread that is a perfect accompainment to casseroles, soups or anything else really. It can fill the gap of potatoes, pasta or rice in any meal. In the bread pic below, it is bottom corner left.
500g. of plain flour
1 packet of easy blend dried yeast
half a pint/500ml/about 2 cups of warm water
2 tablespoons of olive oil (for a stronger taste) or sunflower oil (milder)
1 tablespoon of mixed herbs
2 cloves of garlic, crushed
a little salt to taste
Turn your oven on very low, no more than 50C/100F. Mix the flour and yeast together and gradually add the warm water mixing all the time (with your hands is best though messy – fun!) until you have a good dough. Knead until fairly smooth and place in an oiled baking tin or two and flatten out to fill tin (this makes lovely flattish bread a bit like pizza if well spread out). Place into the oven and prepare the topping: mix the oil with the herbs, garlic and salt and then spread over the bread. Turn the oven up to 190C/380F – the bread will continue rising as the heat increases – and bake for about 25 minutes.
You can experiment with different toppings: add a tablespoon of tomato puree for a pizza style bread – sliced onions add flavour. Sprinklings of poppy or sesame seeds go well too.