If you have a mixer with a dough hook, this bread wont take more than 10 minutes to put together. And if your don't, knead the bread by hand, and you will not find anything more relaxing than this
In a large bowl mix yeast, water , flour, honey and oil. Knead for about 5-7 minutes and then add salt
Knead for another ten minutes until it looks smooth and stringy. If you are using a mixer with a dough hook, mix until the dough starts coming off the edges of the bowl
Shape into ball, grease a large bowl and let the dough rest for about 30 minutes
After half an hour, punch in the dough and spread it out on a baking sheet , in the shape of a rectangle.Let it rest for another hour and a half.
Once the dough has risen, make indents on the surface with your finger, drop some olive oil in the little indents, sprinkle some herbs and salt and let it rise for another 30 minutes
Bake in a pre-heated oven 200 C (390 F) for about twenty minutes, until it is beautifully golden and aromatic
Best eaten fresh. Will keep in the refrigerator tightly wrapped with plastic, for about 2-3 days.
Muffin with Oat Crisp
Ingredients (Makes 2)
1 tbsp. Oats
1 tbsp. Brown sugar
1 tbsp. Flour
2 tbsp. Crushed Almonds
1 tbsp. Melted butter
5 tbsp. Flour
2 tbsp. Brown sugar
½ tsp. Baking powder
¼ tsp. Cinnamon powder
3 tbsp. Oil
3 tbsp. Milk
Combine all the ingredients of the crisp in a small bowl and set aside.
Next take another bowl and combine all the ingredients of the muffin mix. Take care not to over mix the mixture.
Grease two ramekins and spoon in the muffin mix in them, about half way up.
Next, generously spoon over the oat crisp mixture you made earlier.
Bake in a pre-heated oven 220 C (425 F) for about 25 minutes. Check the doneness with a toothpick close to 20 minutes. If you feel the crisp is burning on the top, cover with foil and bake for another 5 minutes.
It is best eaten warm and preferably the same day! Will stay well in the refrigerator, covered, for two days. However, you will have to warm it before eating.