But we are in June, I say, so just get on with it and enjoy what you can. Certainly never going to change the weather no matter how hard we moan. So just put on a jumper and bake bread, keeps you warm, fit and full. And breads like this one make me smile.
Tomato Bread
(I made this using a sourdough starter but this recipe uses dried yeast which most people will have. It tastes fine, just will lack the nuttiness of sourdough)
Ingredients
500 g strong white flour
3 g salt (or more to taste)
5 g dried yeast
Half tin of chopped tomatoes made up to 350g with cold water.
Method
Mix all ingredients to a dough and knead for 10 minutes until smooth and elastic. Leave covered to rest for an hour then shape and leave to rest for a further 45 minutes or until almost doubled in size. Bake at 200C for 20 minutes then turn oven down to 180C and bake for a further 15-20 minutes until dark golden brown and loaf sounds hollow when tapped underneath.
Lovely toasted with egg.