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Essential Strong White Bread Flour1.5kg
1.5kgItem price
£1.40Price per unit
93.3p/kgThere is often a smattering of veg left over from Christmas dinner, not enough for a full meal but too much to eat directly out of the fridge. A bread recipe like this is a fantastic way to bulk them out, while simultaneously creating a delicious new centrepiece. Serve with cold meat, chutney and a tangy dressed salad.
Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.
In a large mixing bowl, whisk the flour with the sugar, yeast and ½ the sea salt. Make a well in the flour; pour in 280ml lukewarm water and 3 tbsp oil, then whisk the flour into the liquid with a fork until it all comes together. If it is too dry, add a splash more water. Turn out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Clean out the bowl, drizzle with a little oil, then put in the dough. Cover with a clean tea towel and leave in a warm place for 1 hour 30 minutes, or until doubled in size.
Knock the dough out onto a clean surface. Grease a 30cm x 25cm roasting tin with 1 tbsp oil. Roll or work the dough to the same size as the tin and put it in. Toss the veg with the rosemary, garlic and a little oil; scatter over the dough with the Taleggio. Use your fingers to push in the veg and cheese, making little indentations. Sprinkle with the remaining salt and prove again for 20 minutes.
Preheat the oven to 220ºC, gas mark 7. When the dough is ready, bake for 25-30 minutes, until evenly golden and cooked through. Remove from the oven, drizzle with the remaining 2 tbsp oil and cool in the tin for 10 minutes, then transfer to a wire rack. Enjoy warm or cool. It will keep for 5 days in the fridge.
More ideas for roasted veg
1. Chop into small pieces, then use to make a simple frittata.
2. Whizz up in a blender with stock, then heat through with a little cumin and cream for a winning soup.
3. Roast a tray of sausages and stir through leftover veg near the end of cooking time for a delicious one-tray supper.
Typical values per serving when made using specific products in recipe
Energy | 1,756kJ/ 419kcals |
---|---|
Fat | 17g |
Saturated Fat | 4.1g |
Carbohydrates | 53g |
Sugars | 4.4g |
Fibre | 3.2g |
Protein | 11g |
Salt | 2.7g |
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£2.45Price per unit
£2.45/kg0 added
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£1.90Price per unit
£19/kg0 added
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£1.85Price per unit
£12.34/kg0 added
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£12.65Price per unit
£1.27/100ml0 added
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35p each est.Price per unit
£1.20/kg0 added
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80pPrice per unit
40p/10g0 added
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70pPrice per unit
70p each0 added
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£4.00Price per unit
£20/kg