Posted in Baking Day, Recipes

Gluten Free Olive & Sundried Tomato Bread

A bag of Gluten Free flour got purchased by accident lately! Not one to waste anything I knew that gluten-free bread needs a bit of a helping hand to push it towards flavoursome and bready.  This recipe is based on one for ‘Olive Loaf’ in The hummingbird bakery ‘Home Sweet Home’ cookbook.  The Gluten Free flour that I used is called ‘Odlums Gluten Free Tritamyl White Bread Mix’.  It’s got too many ingredients for me to mention here but the main one I was looking for was a raising agent and it has that so I pressed on.
GF Olive and Sundried Tomato Loaf2
GF Olive and Sundried Tomato Loaf
GF Olive and Sundried Tomato Bread SlicedNice eaten with some Irish cheeses and relish, even more delicious toasted with some garlic butter on top.
You can view an Instagram video of the bread preparation here

Gluten Free Olive & Sundried Tomato Bread
You will need:
600g Odlums Gluten Free Tritamyl White Bread Mix
Half teaspoon garlic granules
Good grinding of salt and black pepper
80g green olives
50g sundried tomatoes
125ml sunflower oil
250ml milk
1 tbsp honey
2 eggs
Pre-heat a fan oven to 180C.
Prepare a 2lb loaf tin by greasing it with some oil and lining the base with a length of baking paper.
Chop the olives and sundried tomatoes.
Place the flour, garlic granules, salt and pepper in a large mixing bowl.
Use an electric mix to beat together the sunflower oil, milk, honey and eggs  in a separate bowl or jug (or you can whisk by hand).
Gradually add the wet ingredients into the dry ingredients bowl beating them together and then stir in the olives and sundried tomatoes.
Pour the bread mixture into the prepared tin.
Bake for 45 minutes until golden brown,  remove from oven and allow to cool in the tin for ten minutes or so, remove from tin and allow to cool completely before slicing.
‘Til next time, Sheila

Posted in Events & Adventures in Food

Fresh Bread

With yeast somewhere at the back of my mind as I shopped this week I spotted a box of quick action dried yeast on the top shelf of the baking section in my local supermarket.  While most foodies would aspire to eating non-processed, fresh, locally produced food the reality of most lifestyles dictate that the local supermarket is the port of call for most food shopping.  Maybe I’m just not organised or disciplined enough to get to the once weekly food market but price as well has got to be factored into the equation.  Generally speaking that lovingly produced artisan loaf of bread costs twice as much as the tight margined loaf on the rack of the supermarket.

So to my first forray into investigating the merits of rising dough.  Is it worth it?

I followed the recipe on the back of the flour packet (labelled as STRONG flour for bread making).  Flour, salt, sugar, the yeast and then tepid water to combine.  The dough was mixed then turned out and kneaded by hand for 10 minutes.  10 minutes can seem really looooooooooong sometimes.  Kids drifted in and out of the kitchen and the minutes tocked by.  The dough was then shaped and lengthened to the size of the loaf tin which it about half filled.  Next instruction was to allow the dough to rise until doubled in size.  This was to be somewhere warm.  The oven was still warm from earlier baking so I popped it in and then wondered how long this would take.

In the mood for cooking I made up a large batch of sweet potato and lemongrass soup.  3 pints would keep us in lunches over the weekend.  Meanwhile the dough was definitely swelling.  After an hour of rising I baked  my bread for a half an hour.  It looked inviting enough and had a nice golden brown crust.  The first few slices were eaten warm with butter melting into it and then dipped into the soup.  Tasty enough but wouldn’t rave about it.

I will give it a few more goes before I make a final judgement but for now my 45 minute brown bread is well in the lead.

Since last post we’ve dined on; pasta and bolognese sauce, red thai chicken curry with basmati, golden syrup glazed ham with york cabbage, mashed potatoes and white onion and parsley sauce, beef and mushroom stirfry with noodles, school made pizza (again) and lots of soup!  Baked brown bread, white bread and oat and apple lunchbox cookies.

Till next time. Sheila.