Herb Bread, 6p a serving
You will need
250g value flour, 45p/1.5kg, 8p
1 sachet yeast (7g) 28p/2 sachets 14p (much cheaper if yiou can afford to buy more in 1 go)
1 tsp mixed dried herbs, 25p pot, 3p?
Mix everything together in a big bowl and add about 180ml warm water. Give it all a good mix. You need enough water added to make a fairly soft dough as the yeast will rise better. You may need more, you may need less. Flours differ in how much water they absorb.
If you have any of the weeks lemon available, a squeeze of lemon juice would be good
Give it all a good old knead for 10 minutes to develop the gluten. If you are lucky enough to have a stand mixer, fit the dough hook and mix it for about 4 or 5 minutes.
Cover the bowl with cling film or a damp tea towel and leave to rise in a warm place for half an hour or so. Then punch it back and put in a small, 1lb loaf tin that has been well oiled. Cover with a tea towel again and leave for another half an hour or so to prove
During the last 5 minutes, heat the oven to 180 degrees and put a small tin in the bottom of the oven. When the loaf is ready to bake, pour a small glass of water in the small tin in the bottom of the oven and put the loaf on the top shelf.
Bake for half an hour. Test by tapping the bottom of the loaf, if it doesn’t sound hollow, pop it back in the oven for another 5 minutes (you can leave it out of the tin now).
If you are following meal plan 4, serve slices of this loaf with the Pea or Spicy Parsnip Soup
Jack uses fresh parsley, thyme and basil as she grows them on her windowsill. If you have fresh herbs available, they would taste lovely here. Fine chop 2 good handfuls of whatever is available and mix them with the warm water. Rosemary would work well if you have any. Maybe there is a rosemary bush nearby, many people have them. If you pass one in the street, would be worth asking the garden owner if you can pick some sprigs and keep them in the freezer. I sometimes finely chop some and add it to pastry or scones, gives a lovely flavour