ITS SUNNY….. and this means picnics! Do you know what picnics mean? Tear-off sharing bread – so here is an easy recipe for summery Italian soda bread – no time for prooving needed! Super quick, easy and healthy!
Makes 8 triangles.
- 450g self-raising flour
- 1 tsp bicarbonate of soda
- 1 tsp salt
- 50g oil
- 225ml milk
- 1/4 tsp pepper
- 2 tbsp yoghurt
- 4-5 sun-dried tomatoes, chopped
- 125g low-fat mozzarella, chopped
- 2 tbsp dried basil or a few sprigs of fresh basil, chopped
- Preheat the oven to 180/4
- Mix the self-raising flour, bicarbonate of soda and salt in a large bowl.
- Make a deep well.
- Add the pepper, then yoghurt, then oil to the well. Then slowly pour in 3/4 of the milk.
- Combine the ingredients from the outside in – bring the flour mix round the inside into the wet ingredients with clean hands.
- Add any extra necessary milk until you have a firm dough.
- Add the tomatoes, mozzarella and basil and combine with the dough in a kneading-line action (there is no actual need for kneading in this dough, it is just an easy way to combine the ingredients).
- Form into a ball in a floured surface and place on a floured baking tray.
- Cut 4-6 long deep slits in the dough – these should be 3/4 deep, so nearly cutting the dough in half.
- Bake for 30-35minutes.
One serving = one triangle.
Yummy yummy yummy – a picnic tear-off bread roll bunch for enjoying those sunny park lunches!
- 2 tbsp green or red pesto
- 1 tsp dried yeast
- 500g bread/ spelt flour
- 1 tsp salt
- 50g oil
- 300ml tepid water
- Sieve flour into a large bowl. Add yeast and salt, and mix with fingers.
- Make a deep well in the middle of the dry ingredients.
- Put the oil in the well.
- Add most of the water to the well.
- To combine, mix the flour which is around the oil/water mix into the well – you are combining the ingredients outside in. Add the rest of the water until a firm dough has formed.
- On a floured surface, knead the dough for 15 minutes – until it becomes less sticky and more resilient (stretchy not breaking).
- Leave somewhere warm in a bowl (covered by greaseproof paper and then a tea towel on top) for 1-2 hours until it doubles in size.
- Once proved, roll out into a large thin rectangle – a similar thickness to an Italian pizza base, and spread on the pesto. Other ingredients can be added at this stage – cheese or parma ham is a tasty addition to roll in.
- Now it is time to roll – this is done by rolling the longest edge towards the other longest edge so that we get a longer rolled sausage shape at the end (so we have even more rolls!). Start by curling the edge around to start the roll, and slowly tease the dough so it is curling in on itself.
- Cut into 12 equal pieces, and place in a greased tin with space for them to grow.
- Leave somewhere warm (covered by greaseproof paper and then a tea towel on top) for 1-2 hours until the rolls fill the tin.
- Heat oven to 180/4, and bake the rolls for 25-30 minutes.