Every day, we make fresh bread for the restaurant. Sometimes plain, sometimes with yummy herbs and seeds. Today it'll be with sun dried tomatoes. So this is how it goes....first get all your ingredients together and prepare to enjoy. It's all very satisfying and de-stressing - you can really work out with the dough!
You can see from the label what we use at Samphire (except you might not be able to read that it's 1 pint of warm water). We've tried various combinations and now don't add fat but sometimes include olive oil.
Having measured out the flour, it's time to add the sugar (go easy), the yeast and the warm water. Whoops...did I forget to add the salt today?! If I did, my guests will be the first to tell me!
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| Fresh yeast |
You can see from the pics, the next steps gathering it all together and then working it on the board until, when you put your finger into it, the dough holds its shape and doesn't collapse. Time to prove it for half an hour or longer if possible when we'll add the tomatoes and work it again, baking in time for lunch.
Have a go at home. It's easier than you think! Alternatively - even better idea - come and have a meal at Samphire when we'll give you some home made bread to nibble on!
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