We both love pasta and very often the simplest dishes are the best. Spaghetti with tomato sauce, which we cooked today, is one such example. Fresh basil leaves, cracked black pepper and a few shavings of Parmesan are all that’s required to finish to perfection!
We love some form of crusty bread served on the side of our pasta dishes.
Justin spotted a delicious looking tear and share garlic bread on one of his recent Pinterest browsing tea breaks.
The method was quick and easy – and the results delicious.
It’s a very flexible recipe in terms of potential ingredients. Ours was flavoured predominantly with garlic & oregano, but many other herbs such as parsley, rosemary or chives could also be used. Olives, sun-dried tomatoes or small cubes of cheese would also be perfect additions.
The perfect bread to wipe that plate clean! Click here to save the recipe to Pinterest.
- 120ml/4¼ fl oz warm water
- 1tbsp caster sugar
- 1tsp active dry yeast
- 15g/4½oz butter, softened
- 120ml/4¼ fl oz milk
- 1tsp salt
- 400g/14oz bread flour
- 60g/2oz butter, melted
- 1tbsp fresh oregano or ½tsp dried oregano
- 2 cloves garlic, finely chopped
- 1tsp coarse salt
- In a small measuring jug, stir the yeast and sugar into the warm water until dissolved. Allow to stand for 5-10 minutes
- In the bowl of a stand mixer, quickly mix the salt and flour using your fingers
- Make a well in the centre and add the butter, milk and yeast mixture
- Using the dough hook, knead for 7-10 minutes. The dough should stick to the bottom of the bowl but clears sides. It will be soft and slightly sticky. Kneading can also be done by hand but will take around 10-12 minutes
- In a small bowl, combine the butter, oregano and minced garlic. Set aside
- Cut the dough into equal pieces and roll into balls **I made twelve 57g balls**
- Dip the balls, one by one, into the garlic butter mixture (make sure you leave a little aside)
- Lay the buttery dough balls into a greased 20cm x 10cm (8" x 4") loaf tin **I used 2 smaller tins**
- Cover the loaf and allow it to rise in a warm place until doubled in size - about an hour
- After around 45 minutes, preheat the oven to 175ºC/350°F/Gas mark 4
- Brush the tops lightly with more of the garlic butter (still making sure a little is left)
- Bake for 30 minutes or until golden brown
- Brush with the last of the garlic butter to glaze, sprinkle with the coarse salt and serve immediately
- Instead of oregano, you could use basil, parsley or rosemary
- You could also add a few halved olives, chopped sun-dried tomatoes or small cubes of cheese to the dough
We’ve got a delicious tear and share smoked garlic bread for this week’s Cakes & Bakes post.
The majority of the recipe comes courtesy of Jamie Oliver with a few additions, omissions and twists. I can almost hear him say that, so it’s very apt.
Jamie’s recipe uses plain, fresh cloves of garlic. I used the smoked garlic bulb that we had in our veg rack. I omitted the chopped parsley when making the garlic butter – I can’t stand it – despite the fact that the breath freshening properties would come in handy! Finally, he adds a teaspoonful of cayenne pepper which I swapped for smoked paprika – double smoky loveliness!
It has lots of air, yet it’s substantial too. The breadcrumbs are a revelation, adding a great crispy crunch. The garlic butter is punchy & intense. We used the word delicious at the start, but we’ll also throw in flavoursome, comforting and generally stupendous!
It’s the perfect bread to have on the side of a saucy pasta dish or bowl of salad.
- 2 medium-sized sweet potatoes
- 200g/7oz flaked almonds
- 200g/7oz caster sugar
- 2 eggs
- 120ml/4 fl oz vegetable oil
- 80ml/3 fl oz water
- 200g/7oz plain flour
- 1tsp bicarbonate of soda
- ½tsp baking powder
- 1tsp ground cinnamon
- ½tsp salt
- Preheat the oven to 180ºC/ºF/Gas mark 4
- Grease a 12-hole muffin tray or two 6-hole muffin tins or line with paper muffin cases
- Bake the sweet potatoes, skin on, for about 20 minutes until soft and cooked. Allow to cool before scraping the flesh out of the skins and mashing until all the lumps are removed
- Toast the flaked almonds, shaking a couple of times to get a uniform colour. This takes 5-8 minutes
- In a medium-sized mixing bowl, combine the sugar, eggs, oil and water until the sugar has dissolved
- Add the cooled, puréed sweet potato
- In a large mixing bowl, sift the flour, bicarb, baking powder, cinnamon and salt. Make a well in the centre
- Pour the wet ingredients into the well of the dry and combine well
- Spoon the batter into the prepared muffin tins, sprinkle a little demerara sugar on top of each and put in the oven
- Bake for 20 minutes before allowing to cool on a wire rack
- They can be eaten warm or cold and can be stored in an airtight container in a cool place for up to 5 days