In this always online world it can be hard to pull oneself away. In fact, having no internet connection feels like suffocation or like suddenly you are not fully alive and breathing like the rest of society. Somehow though, our house continues to go on without wifi which we won’t have for another week. How do people survive without it friends?
This also means my posts might be a bit sporadic over the coming week, but do not fear, there are lots of interesting and delicious recipes about to be posted once I get back into the kitchen properly since my trip this weekend. Yes, there is nothing like a trip and no wifi to recharge one’s batteries towards creativity.
Sometimes the simplest of recipes leave quite a bang on the tastebuds and psyche. Bread has been around since the dawn of time and while it changes and improves, sometimes a simple little recipe like today’s one can be the most comforting thing of all.
A bad nights sleep where you awake to a slice of this would be a great start. A rainy day where you walk in the door dripping and a slice of this bread would likely bring a smile. A toddler’s temper tantrum where you silence them with a slice. Yes bread is powerful and if you are lucky enough to be able to eat it, it is a wonderful thing to enjoy.
Makes 1 loaf
1 1/2 cups lukewarm water
1 teaspoon honey
1 packet active yeast
4 cups flour
1/2 teaspoon salt
1 tablespoon olive oil
2/3 cup roughly chopped walnuts
Place the water, honey and yeast in a bowl and allow to sit until bubbly, approximately 10 minutes.
Place the flour, salt, olive oil and walnuts into the bowl and mix until a dough forms.
Turn out onto a flour dusted work space and knead until smooth, for approximately 3 minutes.
Pour a little oil into the base of large bowl and swirl to coat. Place the dough into the bowl and place somewhere warm for 2 hours or until doubled in size.
Preheat the oven to 180°C/350F.
Roll the dough out into a ball, brush the base of the baking tin lightly with olive oil. Place the dough into the baking tin and brush with olive oil.
Cut lines into the dough and bake in the oven for 30 minutes or until lightly golden and sounds hollow when you knock on top.
Allow to cool fully before slicing and this can be kept fresh in a bread bag.