You have to love the smell of home baked bread filling the kitchen. Morning, noon and night I will never tire of the smell, it's so comforting, along with that first crusty slice , still warm from the oven, spread with butter.
Unfortunately time doesn't always allow me to make a proper loaf, a good bloomer can take up to 5 hours with all that kneading (by the Kitchen Aid), proving and baking. At the weekend I caught some of Lorraine Pascale's Fast, Fresh & Easy on TV where she made Australian Damper bread. Luckily I Sky+ the show as a couple of days later I needed a quick bread recipe to accompany some soup and I'd not allowed enough time to make 'proper' bread.
The original recipe has olives and rosemary in the middle but I chose to add cheese and onion - no weights or measurements, just a few slices piled into the centre of the bread.
450g SR Flour
1/2 tsp salt
1 tbsp Extra Virgin Olive oil
225ml warm water
- Mix all of the bread ingredients together, squashing it into a ball with your hands (I added some dried Rosemary & a clove of crushed garlic at this stage)
- Flatten out & add your fillings on the top
- Fold the edges of the dough over to encase the fillings & squeeze together into a ball
- Turn over & press a wooden spoon across it four times (see below)
- Place in a preheated 200 C oven for 30 minutes
- Use for dipping into Olive oil & Balsamic...or mopping up soups and stews