This is becoming a bread themed blog! This time I used this recipe from Doves Farm, though made the flour 50/50 white and wholemeal, and added seeds during kneading. This recipe takes a little longer, as you leave the dough to rise twice, but I think this helps make the bread much lighter. To go with this fresh bread I made three salads. Firstly a tricolore salad - containing plenty of tomatoes, basil and mozzarella, topped with olive oil and pepper. I served this in an amazingly kitsch bowl, which I found dumped in a box outside our building - don't worry it has been well washed! Secondly a garden salad, including some lightly blanched broccoli. And finally a salad of butter beans, red pepper, red onion and spinach, with a tangy dressing made of olive oil, juice of one lemon and a teaspoon of chopped red chili. Very tasty indeed!
To go with this fresh bread I made three salads.
Firstly a tricolore salad - containing plenty of tomatoes, basil and mozzarella, topped with olive oil and pepper.
I served this in an amazingly kitsch bowl, which I found dumped in a box outside our building - don't worry it has been well washed!
Secondly a garden salad, including some lightly blanched broccoli.
And finally a salad of butter beans, red pepper, red onion and spinach, with a tangy dressing made of olive oil, juice of one lemon and a teaspoon of chopped red chili.
Very tasty indeed!
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