My first foray into bread making came when the new issue of Good Food magazine arrived before Christmas 2010. Inside was the recipe to make Panettone – the Christmas sweet cake/bread which is supposed to be light and fluffy like air. Unfortunately I didn’t understand the importance of kneading bread so I think I skipped a kneading and rising time and just hoped for the best.
The good thing about it was the taste, it was lovely and tasted just like a Panettone should do, however, the bad thing was that it weighed about as much as I do! It was so dense and heavy that my family still remember my failed attempt and laugh when we get one at Christmas.
For a while I was a bit scared to even touch a dough or try making bread of any sort, but this changed when I watched the last series of the Great British Bake off.
After getting the cookbook as a present I have made iced fingers, white loaves, bread rolls and bread plaits.
Still, every time I still feel completely amazed that it worked.
I have never tried to make speciality bread but this time I felt brave, I was going to make a foccacia!
Luckily I used a very easy and simple recipe from Lorraine Pascal and it came out perfect. I am sure that it is not a traditional Italian recipe but the end results are so close that you needn’t worry. It is definitely worth having a go, especially since it only needs one set of kneading and looks and tastes very good. I also use my very best olive oil in this recipe, imported from Italy – the taste is just non-comparable.
All you need is a bit of Italian sunshine, some salami, bread and a glass of wine. Buon appetito.