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Crusty Fresh Bread with Tomato Chutney and Pickles by Conor Spacey

Serves: 4Machine: Food ProcessorType: BreadsTotal time (min.): 105
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Conor’s fresh crusty bread is so simple, it’s perfect for chutneys, homemade pickles and your favourite cheese too.

Ingredients

Tools

Method

  1. Add the yeast sachets and sugar to the warm water, stir until dissolved and leave for about 5 minutes until the yeast begins to activate
  2. Attach the kneading attachment to your Kenwood blender and add your flour and salt
  3. Put on a low speed and slowly add your yeast water until combined, then increase the speed slightly until a dough is formed
  4. Place into a bowl and cover with a damp tea towel and leave to proof for about 40 minutes or until doubled in size
  5. Remove from the bowl onto a floured surface and knock it back. Then form a shape or add to a large loaf tin. Cover again and leave to proof for another 40 minutes. Then score the bread, using a sharp knife cut down the centre of the bread
  6. Preheat the oven to 180C. Add your loaf to the centre of the oven and bake for 25-30 minutes or until cooked and golden brown. You can tell if it's cooked by tapping on the bottom, if it sounds hollow it's done.
  7. Allow to cool, then slice and top with your tomato chutney and vegetable pickles.