Baking is high on my to-do list whenever I have a little extra time to swan about doing not too much at all. Thanks to a weekend filled with these extra minutes it seems I've finally cracked the code on baking a perfectly risen, most delicious of country loaves. In fact I threw my own little spin on things and transformed this beauty into an Olive Loaf. Here's how...
The wet ingredients:
To make the yeast combine 7g dry yeast in 1/2 cup warm water with 1 teaspoon of soft brown sugar. Put this aside to work its magic for 10 minutes or so. I spent a good few minutes soaking up the spring sun whilst I waited...
|Reading a little Bach, soaking some UV and sipping back a coffee while I wait. Absolute perfection in my books.|
Incorporate 2 cups plain flour, 2 cups wholemeal flour, 1 teaspoon salt, 1 teaspoon sugar before adding 1 more cup of water and the yeast mixture. This is where I added some chopped olives. Give this a little mix with a wooden spoon until you can start kneading it on a floured surface.
Once combined, place the dough in a lightly oiled bowl and set aside for 20-40 minutes covered with a damp tea towel, or until doubled in size. Again, the perfect excuse to soak up a little UV! Once the time is up, knock back the dough and kneed again for only a few minutes. Shape it however you wish (round is generally the go), and place on a lightly dusted (with flour) baking tray. Cover with the tea towel and set aside for another 20-40 minutes. Then you're ready to place it in a preheated 180degree oven for 20 or so minutes. I like to lightly oil the loaf and dust with a little flour before baking.
The perfect accompaniment to our Sunday roast, enjoyed in the most beautifully still night amongst our spring garden blooms.
//all pictures via my iphone