Waking up to the smell (do I have to use a poncy word like aroma? No one ever says aroma. “Ooh, what a nice aroma”? As if) of freshly baked bread is one of the nicest things to wake up to (although waking up next to The Meat Eater has its advantages sometimes. Well, someone needs to make the tea, don’t they?) and so last night I set the bread machine (no, I’m not THAT much of a domestic goddess, I am a Lazy Domestic Goddess. Hmm, I feel a book coming on) to make me some cheddar, sun-dried tomato and olive bread in time for 8am, a recipe I adapted from The Bread Machine Book, which originally called for 50g of feta cheese but, being the rebel I am, I substituted that for roughly 100g of vintage cheddar. And yes, I know you’re not supposed to put perishables in the bread machine overnight, but read what I just said about being a rebel. A rebel without a stomach lining.
And I go for my run and come back and breakfast on my freshly made bread and hot chocolate and, bloody hell, that may possibly be the nicest bread I’ve ever made.
Ingredients (for 450g / 1lb loaf):
175ml (6 fl oz) water
2 tbsp olive oil
1 tbsp sugar
1/2 tsp dried thyme
1 tsp salt
350g (12 oz) bread flour
1 1/2 tsp yeast
25g chopped green olives
2 tbsp chopped sun-dried tomatoes
Put all ingredients in bread tin in order suggested by your bread machine instructions
Set for white bread, medium crust
Eat and say bloody hell, that may possibly be the nicest bread I’ve ever made