Easy Olive Bread (with no yeast, no eggs, no butter)
‘Quick and easy home made breads based on traditional Irish Soda bread are always a welcome addition to any supper or meal. Work quickly and as soon as the dough comes together stop kneading and place it immediately in a hot pre-heated oven for the best results’
For the olive bread, you will need:
500g self raising flour
1 teaspoon bicarbonate of soda
1 tablespoon apple organic vinegar
100g black olive pesto
a pinch of salt
200ml plain yoghurt [or vegan yoghurt] mixed with 200ml water
50g sesame seeds for the surface
Preheat the oven to 220C.
Sift the flour and bicarbonate of soda twice into a large mixing bowl and add the salt. Mix and add the black olive pesto and apple organic vinegar. Lightly mix in, then make a well in the centre and pour in the mixture of yoghurt and water, a little at a time. Claw your hand and move the mixture in a circular movement so that you do not overmix or knead too much. You may not need to use all the liquid. It depends on the type of flour you are using and also the humidity in the environment around you. The dough should be soft and a little bit sticky.
Use a cooking spray to prepare a loaf tin.
Place the dough in the loaf tin, brush the surface with water and top with sesame seeds. Bake in a hot pre-heated oven for 40-50 minutes.
This loaf is great dipped in olive oil and makes great toast the next day
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Easy Cheese and Bacon Bread (with no yeast, no eggs, no butter)
Yumm! These small bread rolls seem to have everyone’s favourite ingredients. You will need:
3 slices of bacon or equivalent pancetta, chopped and cooked, keep some back for top of rolls
250g self raising flour less 3 tablespoons
3 tablespoons spelt flour
100ml olive oil
75g mature cheddar or grated parmegiano
1 tablespoon tomato puree
1 tablespoon chopped fresh parsley and basil, finely chopped
1/2 teaspoon Worcestershire sauce or Balsamic Vinegar
Salt and Pepper
garnish with sesame seeds and when you take out of the oven, brush with olive oil
Measure the self raising flour. Remove 3 tablespoons and add 3 tablespoons of spelt flour. Sift the flour twice into a large bowl. Add all the other ingredients without mixing, just pile them up on top of the flour but if you wish keep back a bit of bacon or pancetta or cold Italian meats to garnish the top of the rolls.
Then use a large metal spoon to gently but firmly fold in the ingredients. Bring together with your hands to form a dough. Do not knead it but form it into individual rolls. Use a sharp knife to cut a cross in the middle of each roll. Sprinkle the rest of the bacon/pancetta and parmesan/cheddar on the surface. Top with a pinch of sesame seeds.
Bake at 180C for 20 to 25 minutes in a preheated oven.
They are great with soups and for lunchboxes or a light snack.
Black olive pesto by Filipo Berio and Fry Light Cooking Spray at Rimus Group
Sesame seeds and spices by Good Earth Distributors
Bacon and other meats by Churchill Master Butchers