Herbs In The Kitchen

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Bread You Can Trust!

By Jan Greenland

When I was in America I was told or the 'Bread Olympics' which take place in Paris every 3 years. In April 2005, I went to the 3 day event called Europain or the 'Coupe du Monde de la Boulangerie' and was of course fascinated. My American friend has competed in the past and said how intensive the training is at world class level. Sadly the UK is not represented!

If you cook bread yourself, you know what is in it! And it is so easy and delicious! Here is Lynne Tann-Watson's recipe for Rosemary Bread. Lynne is an excellent cook and a member of the Herb Society, she runs a small herbary in North West Leicestershire, supplying fresh herbs and a variety of herb related products. And gives talks and workshops on a variety of herbal topics. She has also written two wonderful cookery books that use a great many herbs. Some of Lynne's delicious recipes are already on the Herb Society site. Lynne's books can be purchased from her directly, full details can we found on her web page The Witches Garden.

Lynne Tann-Watson's Rosemary Bread

6oz Organic Strong Wholemeal Flour
6oz Organic Strong White Bread Flour
½oz Fresh Yeast or 1 Sachet of Dried
1 Tspn Organic Sugar
2 floz Warm Water
1 tsp Salt (I use Maldon)
2oz Organic Butter melted (or 2 floz oil)
8 floz Tepid Milk
1 Small Onion (finely chopped)
1 Tbspn Rosemary (finely chopped)
1 Tbspn Sesame Seeds
4oz Organic Cheese (cut into small cubes)

Method

1. Mix the yeast, sugar 2floz warm water.

2. Prepare all other ingredients to be used.

3. Mix all except the cheese in a bowl and knead for 10 minutes by hand, or 3 minutes in a mixer with a dough hook.

4. Flatten and incorporate the cheese.

5. Prove in a warm place until doubled in size. *Tip* Placing your bowl of dough inside a clean washing up bowl with enough hand hot water to come up halfway to the dough bowl is good for helping the bread to prove. Cover the bowl with a tea towel.

6. Shape into an oval and place on a baking tray and prove again for about an hour or until doubled in size.

7. Bake for approximately 30 minutes Reg 6 (200°C, 400°F), until the bread sounds hollow when tapped underneath.

Bon Appetit!

If you'd like to try making a herb bread in the breadmaker, try Debs Cook's Sage & Onion Bread recipe.

Jan Greenland is a member of The Herb Society Council. She is an experienced Home Economist, and has taught 'Roman Army' bread at the British Museum and has lectured in America and at the Chelsea Physic Garden, the Museum of Garden History and at various other museums and National Trust Properties.

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