Garlic and Oregano Bread

It’s a very blustery morning here in Dublin. The sky is black and the heavens are about to open. Although it’s August and it’s still very warm (for Ireland), I’m craving some comfort food. When it comes to the small comforts in my life bread is probably top of the list, well maybe mashed potatoes and bread can share the top spot. Either way I LOVE bread.

This is a simple recipe that I’ve flavoured with some garlic and oregano. I’ve dried out this years crop of oregano and I have a huge supply so thought I’d add some to the bread. You can use whatever herbs you have to hand. The aroma that fills your kitchen is one to savour.

IMG_2364

What you’ll need:

  • 500g strong white flour
  • 1 sachet of fast action yeast
  • 2 cloves of garlic
  • 2 tablespoons of dried oregano
  • 2 tablespoons of olive oil
  • 1 teaspoon of salt
  • 320ml of warm water

Method:

  1. Combine the flour, yeast, salt and oregano in a large bowl. Grate in the garlic. Add the water to the flour mix along with the olive oil and mix well.
  2. Turn the dough out onto a clean surface and kneed for 5 to 10 minutes. The consistency should be quite sticky. Use a little extra flour to help prevent the dough from sticking to the surface.
  3. Shape the dough into your preferred shape, I’ve opted for a baguette, and place in a tray or a bowl. Cover with cling film and leave to rest for at least an hour. The dough should double in size.
  4. Tip the dough out onto a clean surface and “knock it back” with your fingers. This is knocking the air out of the dough. Reshape and leave to rest again for an hour. You can cover with a tea towel.
  5. Preheat your oven to it’s highest temperature. Using a sharp knife, cut through a few lines in the top of your bread.
  6. Transfer to a baking tray and cook on max temperature for 10 minutes. Then, reduce to 180° and continue to cook for another 20 minutes.
  7. When cooked the bread should make a hollow sound when tapped on the base. Allow to cool.

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or@thetinyVK on Twitter I’d love to see them xTx

IMG_2339-insta

Advertisements

Super Garlicky Flat Bread

Everything in moderation they say, and I do try but when it comes to this tasty flat bread I’ve gotta’ have seconds, maybe thirds. This bread is so moreish, it’s salty and chewy and has a little yeasty backnote. It also reminds me of the garlicky flat breads I tried in Sicily a few years back.

The bread looks green because I’ve used the last of my Wild Garlic Pesto that I had in the freezer. The wild garlic pesto is super tasty but why wait until next Spring to forage for wild garlic when in the meantime you can simply whizz up some garlic cloves and olive oil in a food processor to give your bread a kick of that garlic zing!

Flat-Bread-&-Dip What you’ll need: (serves 6)

  • 500g strong white flour
  • 10g fast action yeast
  • 10g salt
  • 30g of vegan butter ( I use sunflower as the taste is not very strong)
  • 300ml of luke warm water

Method:

  1. Add the flour, salt and the yeast to a large mixing bowl and mix well. Add in the butter and most of the water and mix well. Add the remaining water until all of the flour is mixed in.
  2. Gently pour out the dough onto a lightly flour surface and knead for 5 minutes, until the dough feels soft and silky. Return to the mixing bowl, cover and set aside for an hour. The dough should double in size.
  3. Again, gently pour the dough out onto a lightly floured surface and “knock it back” by kneading it until the air has been pushed out. Tear the dough into 12 equal balls. flatbread-dough
  4. Heat a large frying pan and roll out each ball into flat bread and leave in a warm place to rest for 15 minutes.
  5. Heat a large frying pan on the stove and brush each flat bread with the wild garlic pesto. Place on the pan pesto side down. Brush the top with some more pesto and when the flat bread starts to bubble turn it over to cook on the other side. flatbread2
  6. Cook each one for a couple of minutes on each side. The flat breads should be dark in colour. Remove from the pan, slice and serve with hummus or muhammara.

Flatbread1

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

Pizza Dough

This pizza dough recipe is simple and easy to make. It’s best made with 00′ Italian flour as it’s a much finer ground flour. You can get 00′ flour in some Dunnes Stores, Fallon & Byrne and Avoca. If you’re stuck you can use strong white flour but it will lack the smooth texture of the 00′.

3

What you’ll need: (makes 4 pizza bases)

  • 400g 00′ flour
  • 100g semolina
  • 1 x 7g sachet of fast action yeast
  • 1 teaspoon of salt
  • 1 teaspoon of caster sugar
  • 2 tablespoons of olive oil
  • 325 mil warm water

Method:

  1. Mix the yeast, sugar and olive oil with the warm water and stir well to dissolve sugar. Sieve the flour, semolina and salt into a large bowl. Make a well in the middle and using a wooden spoon gradually add the water mix, bring the flour in from the sides. Keep mixing until it starts to come together.
  2. Turn out the dough onto a well floured surface. Dust your hands with some flour and knead until you have a smooth and bouncy ball.
  3. Remove any left over wet dough from the bowl, dust with some flour and return the dough. cover and leave in a warm place for one hour. The dough should have doubled in size.Untitled-1
  4. Carefully turn out the dough onto a floured surface and “knock it back”. This means kneading the dough to push out the air.
  5. Divide the dough into 4 equal balls. You can freeze or use straight away.

11

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx

An Every Day Wholemeal Spelt Bread

I love this basic spelt bread. I always have a few slices in my freezer for days where I might have no time to make a lunch. It goes great with so many things including banana, hummus and smokey muhammara dip.

5

It keeps fresh for about two days but after that you can toast it for up to four days. I like it sweet so I add a little extra sweetness. Again, it’s all about how you like to taste things so go with your taste buds!

What you’ll need:

  • 500g wholemeal spelt flour
  • 1/2 teaspoon of salt
  • 1 teaspoon of fast action yeast
  • 1 teaspoon of sweetener (you can use sugar, I used agave and doubled the quantity, as if I’m not sweet enough)
  • 1 tablespoon of vegetable oil
  • 400ml of warm water

4

Method:

Pour the agave into the warm water and stir it to mix. In a large bowl add the flour, salt and yeast and mix well. Once you’ve slowly added the water and have mixed it well add in your oil. Kneed the dough well until it feels smooth and pliable. Turn the dough into a bowl and leave for about an hour in a warm place. You want the dough to double in size. Preheat your oven to 200°C

Turn the dough out onto a lightly floured surface and kneed firmly for several minutes. Shape the dough and add it to an oiled baking tin. Set aside to rise again for about 20 mins before baking for 35/40 minutes. You’ll know it’s done as when removed from the tin the bread will sound hollow when you tap the bottom.

3

Allow the bread to cool before slicing. Then add your favourite toppings!

Share and enjoy!

If you try this dish at home please take a photo of it and tag @thetinyvegankitchen on Instagram or @thetinyVK on Twitter I’d love to see them xTx