Flavoured Breads

Add to the flour mixture.

If making by hand transfer to a floured worktop and knead for 5 to 10 minutes until smooth and pliable. If using a machine 45 minutes kneading is sufficient. Cover with a cloth stand on top of a folded teatowel placed on top of the simmering plate lid.

On a floured worktop divide the dough in half knead in the chosen flavourings for each loaf.

Shape the loaves and put them in the tins. Put to rise again on the simmering plate lid until doubled in size again (about 30 minutes).

To bake have the ovenshelf on the third or fourth set of runners from the top of the roasting ovento allow some rising this will depend upon the type of tin used. Bake for 30 minutes remove from the tins or turn upside down if using a baking tray return to the ovenfor 10 minutes until the bread is crisp and sounds hollow when knocked.

Flavourings:75g stoned olives4 tbsp freshly chopped mixed herbs2 tbsp chopped sundried tomatoes (the olive oil in the recipe can be replaced with the tomato oil)

The range of breads available today can be mind boggling. I love to see what is new in the shops but I do draw breath at the cost of some of the more exotic or interesting breads. They are easy to make cost a fraction of the commercial variety and very often taste better. I like to make a mixed variety of breads sometimes loaves or sometimes a ring of rolls taken from the variety made. Grease a 230mm round cake tin shape 8 rolls place 7 round the outside of the tin and one in the middle. Rise and bake in the usual way. This quantity will make two small loaves. The quantity of flavourings given is enough for one loaf.