Sunday bake day

I spent a couple of hours baking/ cooking away today…

I began with a red lentil soup – later deciding to bake some bread to accompany it. This will certainly help suppress the flu that I have been trying to fight these past couple of days.

The recipe was pretty simple – I made some plain white bread


  • 500g Strong White Bread Flour
    • some extra for kneading
  • 7 g yeast
  • 2 tsp salt
  • 3 tbsp oil
  • 300 ml of warmwater


  1. Mix flour, salt and yeast in a large bowl
  2. Add the oil and water (forming a well), and mix in until you form a dough. Feel free to add extra water (by the table spoon) until the dough is a nice rich consistency
  3. Scatter some spare flour on a clean surface. Knead the mixture until all lumps are removed
  4. Place the dough into a lightly oiled bowl (to rise) and cover with cling film. Leave to rise for at least 30 mins
  5. Roll the mixture into the shape required
  6. Place on greased baking tray/ tin
  7. Place in pre-heated oven of about 200 degrees centigrade and bake between 20 – 25 mins

Indicator of whether it’s done: turn the bread upside down and tap to feel the firmness

Enjoy! 🙂


I also made some red lentil soup – very simple recipe also:


  • 1 large onion, thinly choopped
  • 200 g cherry tomatoes, in quarters
  • 1 garlic, finely sliced
  • 2 inches of ginger, finely sliced
  • 2 chillies, finely sliced
  • salt and pepper to flavour
  • 2 tsp of whole cumin seeds
  • 850 g of boiling stock water
  • 150 g lentils
  • 2 tbsp oil
  • handful of coriander
  • handful of spinach
  • juice of half a lemon


  1. Mix the onion, tomatoes, garlic, ginger and chillies together in a bowl. Add salt and pepper to flavour. Lightly fry in oil for 5 – 10 min on medium heat, just until the onions turn caramelized and brown
  2. Prepare the stock. Once pan is ready, add stock and lentils and bring to the boil for 15 – 20 mins
  3. Gently stir in spinach and boil for 2 mins
  4. Taste and flavour
  5. Sprinkle corriander and lemon ontop before serving



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