Monday 12 March 2012

Loafing around

We made bread, the Little One and I. Let's see how many boxes this loaf can tick...
  • It's quick and easy - we made it in less than half an hour, and that's with a two-year-old 'helping'. Then of course there's oven time, but that's not too long either. (The recipe's name gives a clue: 45-Minute Pumpkin & Parmesan Bread)
  • A two-year-old can help!
  • No scales - just mug sizes.
  • It's filled with enough to make you feel that a) you can get away without too many toppings if needed - I ate it warm with butter, and b) you're covering lots of dietary requirements in one. Parmesan, olives, rosemary, squash - dairy and some of your 5 a day.
  • I moved a little left from pumpkin and used butternut squash. Heaven.
  • Which brings me to the most important point: it is really delicious. Really.
  • And if you're into bread making but need a short-cut, take this one: no kneading, no proving, just mix, shape and bake.
  • And if you're into impressing people, everyone thinks you're clever if you serve homemade bread. You know you're not, but you don't have to tell.
  • Want to make? Find the recipe in the Abel & Cole recipe book p.121. Sorry I can't find it online, but let me know if you want me to write it up here.
  • PS Photo courtesy of the lovely husband. Thank you my dear!


  1. Oh this looks delicious. I attempted making carrot cake this weekend but it went horribly wrong. Well 'he' said it was perfect but he has to say that. Doesn't he?

    I'm sure if a 2 year old can make this though I should be safe.


  2. Wow wow wow, this looks amazing! A big fat yes please to sharing the recipe, if it really is that easy. I am an anxious bread maker so something straightforward sounds good!

    1. Okay then, here it is...
      Ingredients: 1.5 mugs self-raising flour; pinch of sea salt; 1 mug grated raw butternut squash or pumpkin; half mug roughly grated parmesan plus extra for topping; handful of chopped black olives; 1 tbsp chopped rosemary; 2 large whisked eggs; 1 tbsp milk
      Method: preheat the oven to 190oC/375oF/gas 5.
      Mix the flour, salt, pumpkin, parmesan, olives and rosemary in a large bowl.
      Now mix in the eggs and milk until combined & the mixture has turned into a sticky ball.
      Drop this onto a greased baking tray to form a round patty. Grate parmesan on top and dust with flour.
      Bake on the middle shelf of the oven for 45-50mins. The loaf is ready when you tap the bottom and in makes a hollow sound.
      If the top starts to brown too much before ready, cover lightly with some foil.
      Leave the bread to cool for 10mins before serving.


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