A few juicy stems of wet garlic arrived in my vegetable box. I knew they would be pretty powerful and pungent and it seemed only right to make garlic bread. However, garlic bread alone does not a meal make and fortunately I had some brilliant tiger tomatoes that I picked up from the farmers’ market. I’m not sure how clearly you can see the tomatoes but they are glorious; vibrant red flesh, green seeds and dark green striped skin.
You will need, a light lunch for two:
- For the dough: 500g strong white flour, 1 tsp sugar, 1 tsp salt, 7g sachet yeast, 300ml warm water
- 3 wet garlic bulbs
- Small handful fresh parsley
- Tomatoes, spme very ripe and tasty ones
- 6-8 tbsp olive oil
- 1 1/2 tbsp white wine vinegar
- A few fresh basil leaves
- Salt and pepper
Start by making the dough. I confess that since the acquisition of my food mixer, making bread dough is simple and carefree. Put all of the ingredients into the bowl, turn the dough hook on and come back 10 minutes later to perfectly kneaded dough. Lazy? Perhaps. Easy? Definitely. Leave the dough in the bowl, cover the top and leave until doubled in size; an hour or so.
