Great British Bake Off, Week 3, Bread.
I can’t believe that Bread Week has come around so quickly. I have to say that I was dreading it as I haven’t made bread very often and when I have, it’s been bread rolls or hedgehogs etc with children and so the crumb and lightness has never been the main focus….!
Thankfully, for the first time, as you may have seen, they included quick breads. Now if you Google quick breads, the majority of recipes will be a sweet bread such as banana bread. Most contestants chose to make a soda bread of sorts with lots of lovely variations including mexican inspired with jalapenos, stuffed with manchego cheese and parma ham and only one person made a sweet bread and it was chocolate with a gooey caramel sauce.
With my son in mind, I have decided to make an Olive Bread as Olives are like sweets to him. They are the best bribery tools I have! I say it’s a bread, but it’s more like a savoury cake. Whatever, Paul isn’t judging me!
I have adapted a recipe and made it my own and decided to add another flavour – sun dried tomatoes.
So. What do you need?
- 195g Plain Flour
- 100g Wholemeal Flour
- 2 1/2 tsp baking powder
- 3/4 tsp dried rosemary
- 1/2 tsp salt
- 2 large eggs
- 59ml oil
- 237 ml milk
- 60g olives chopped
- 45g sundried tomatoes (approx 4 halves)
- First of all, grease a loaf tin and pre heat your oven to 180 degrees c or 160 in a fan oven, gas mark 4 or 350f
- It is so simple. Mix all the dry ingredients together, mix all the wet ingredients together, chop your olives and tomatoes (don't forget to pat your tomatoes dry with kitchen paper so that you are not adding any more oil to your recipe.) and then combine them all. Mix until you have a cake batter like consistency and then pour unto your greased loaf tin.
- Put in the oven for 45 - 50 mins. You are looking for a hint of golden brown on the top and a skewer comes out clean. (see, I told you it was like a cake!)
- Leave it to cool for 10 mins in the tin and then tip it onto a wrack. It is lovely warm but equally as a nice cold, with some home made hummous.
As you can see, I had a little help with this bake – I hope that doesn’t eliminate me from being judged for Tuesday’s star baker!
I also had help from Tesco who kindly paid for the ingredients that I needed. I didn’t realise but their website is far more than just an on line ordering facility, they have a a recipe section where you can find almost anything including Gluten / Dairy free and submit your own. They have a fabulous Baking Recipe section too which you should take a look at. Their Unicorn Drops would go down a treat with many a child (or adult!)
If like me, you are following weight watchers, the value of the entire loaf is 58 Pro Points. To work out how much you are eating each time but to keep the bread fresh if you’re not eating it in one sitting (!), score ‘slices’ and divide the 58 pro points by the number of slices you create. If you have relatively thin slices, you could make it quite easy to incorporate into your diet without taking your entire allowance.
So that is my bread week submission. I hope you agree that it counts despite having eggs in it. It contains bread flour and is savoury so that’s my story and I’m sticking to it!
It is so quick and easy and perfect for a weekend and guest will be impressed with the taste and the glorious smell in your home. There is nothing quite like the smell of fresh bread.
Thank you to Tesco and thank you for reading.