If you want to be really traditional and a little bit messy, you can get stuck in and use your hands to mix together the ingredients and form the dough. you need a good swirling motion, but I’ve made a lot of bread and never quite got this right. It’s good for the homespun warm feeling, not so great for trying to get out the little remnants of dough from under your fingernails and in the creases of your knuckles afterwards!
Makes 1 small loaf
250g plain white flour, plus extra to knead the dough
a 7g sachet of fast-acting dried yeast
2 fat cloves of garlic
2 handfuls of fresh parsley
zest and juice of 1 lemon or 2 tablespoons bottled lemon juice
1 tablespoon vegetable oil, plus extra to grease the bowl and loaf tin
Put the flour and yeast into a large mixing bowl. Peel the garlic cloves and finely chop or crush. Finely chop the parsley into a small bowl or tea cup using kitchen scissors. grate the lemon zest. Add the garlic, parsley and lemon zest to the flour and yeast with a flourish and stir to mix.
Measure the lemon juice into a measuring cup and add the oil. Pour in lukewarm water to make up to 180ml. Make a well in the centre of the flour/yeast/herb mixture and add the liquid gradually, working the mixture in with a wooden or silicone spoon, or your hands.
Lightly flour your work surface and tip the dough on to it. knead and stretch the dough for about 10 minutes. Lightly oil the inside of the bowl, put the dough back into it, cover with a clean tea towel and leave to rise until doubled in size. This takes about half an hour, but varies depending on the temperature of the room.
When the dough is risen, knock the air out of it by tipping back on to a lightly floured work surface. Gently shape into a round and pop into a lightly oiled or silicone 1lb loaf tin (approximately 17 x 7 x 6cm). Cover with cling film or a clean plastic bag over the top like a tent and leave for 30 minutes to prove. A little before the end of the proving time, put on the oven to 220°C/425°F/gas 7 to preheat.
Score the top of the loaf with a sharp knife and pop it into the preheated oven for 30 minutes to bake.
The loaf should sound hollow on the bottom when tapped. Remove from the oven, tip out of the tin and allow to cool on a wire rack. Then slice the loaf and eat!
Tips: If doubling the quantities to make a 2lb loaf, the timing will be slightly different. After the first 15 minutes turn the oven down to 170°C/325°F/gas 3 and allow to cook for another 30 minutes.
Will keep for 3 days in an airtight container, or 1 month if frozen.
‘Garlic, Herb & Lemon Bread’ recipe from A Girl Called Jack by Jack Monroe.
Twitter: @MsJackMonroe Facebook: http://www.facebook.com/agirlcalledjack