Recently in Bread / Baking Category

Stats
Serves: 4
Prep Time: 20mins
Cook Time: 10mins

Ingredients
1 part-baked baguette (approx 45cm length)
250g cherry plum tomatoes
1 large mild red chilli
Balsamic syrup/glaze
Basil leaves
1tsp olive oil
1/2tsp balsamic vinegar
1/2tsp soy sauce
1 clove of garlic, peeled
Fresh parmesan, shaved

Method

1. De-seed and finely chop the tomatoes and place in a bowl
2. Finely chop the basil leaves and add to the bowl
3. De-seed and finely chop the chilli and add to the bowl
4. Add the olive oil, soy sauce and balsamic vinegar to the bowl, stir, season well and leave to rest for 20 minutes
5. Bake the baguette, allow to cool slightly, cut in half width-ways and then length-ways and then toast
   
6. Cut the end off the clove of garlic and rub the cut end lighly over the bread
7. Drain any excess liquid from the tomato mixture
   
8. Place the baguette portions on plates, heap with the tomato mixture, place shavings of parmesan on top and then drizzle with balsamic glaze
   

Provided to me by a friend, this bread is *amazing* toasted and spread with a decent preserve. If sliced, it freezes well too!
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350g milk (can use 350ml water with 2tbsp dried milk powder instead)

30g olive oil

450g spelt flour

1.5tsp salt

2tsp castor sugar

1tsp dried yeast (I buy Dove's Farm in a big packet that you spoon out of - otherwise use one sachet)

Optional - 2 tbsp omega sprinkle seed mix (from Holland and Barrett or use other seeds or 2oz chopped black olives)

 

Bread maker method - load in the order listed above and cook on a basic or wholewheat rapid programme (mine takes 2 hours).  If using olives, add those after the final rise before it bakes.  I haven't cooked it on a delay programme so not sure if that works and I've not added olives.