We have some home-made soup for lunch today - just a mishmash of vegetables chopped and cooked in some butter then chicken stock added. It liquidised to a lovely sweet-potato-red and has a really creamy texture. I have bottled some of it in Quattro Staglione bottles which I find really convenient for storage. You can find details on water bathing to sterilise the contents of jars and bottles by entering waterbathing into the Search bar on this page.
The bread is really quick and easy and great if you have no yeast to hand.
500g plain flour ( I had to use SR ! )
2 teaspoons bicarbonate of soda
1 teaspoon of sea salt
400ml live plain yoghurt
A little milk if necessary
That is the basic ingredients - I replaced a little of the flour with a handful of porridge oats to give texture.
Pre heat oven to 200 deg C/ Gas mark 6
Sprinkle a baking sheet with flour.
Mix the first three ingredients together in a large mixing bowl.
Make a well in the centre and pour in the yoghurt*.
Mix quickly together with a round ended knife adding a little milk if the dough is too stiff.
It needs to be quite slack unlike normal bread dough.
Draw together any stray bits of dough with a very quick knead by hand and then shape into a round.
Place on baking sheet, sprinkle with flour and cut a cross into the top with a sharp knife.
Bake for 40-45 minutes - it should sound hollow when tapped underneath.
This bread won't keep - eat the same day either with soup as we are going to do, or spread with your favourite topping - eaten warm with plenty of butter it is fantastic. Any leftovers can be toasted the next day.
If you have any favourite seeds they could be added to the dough, cheese and onion maybe - experiment!
*To make your own yoghurt cheaply and easily Search this page for instructions.