I hold dear the family traditions you take and make your own.
Friday nights when we were little we’d go to my nan’s. And for supper, after our fish ‘n’ chips from John’s on Broadway, we’d have french stick, butter and cheese.
All these years on the smell of that supper stays with me.My mum took that tradition and turned it into our Sunday evening tradition. On winter nights when we were still full from a hearty Sunday roast dinner, a pick ‘n’ mix would be put on the dining table, of pizza, garlic bread and cheese & crackers.
For us, now, life has moved on again. And there’s nothing I enjoy more on a Sunday afternoon than making our own bread. I try to keep bread out of my diet, but a chunk of homemade bread, with nothing artificial, is my treat. And making bread is one of the best and simplest ways to show children the magic of baking.And once our bread is cooled from the oven, or cooled to touch, there is nothing better than spreading Clover over it and devouring. Reinforcing that meals with #NothingArtificial are that much tastier.
Because Clover brings more to our bread than a delicious buttery taste, it’s made with naturally low-fat buttermilk, with half the saturated fat of regular butter. With no artificial ingredients, it is 100% natural.
And so it’s a welcome addition to our family supper and our take on a tradition for our little ones to reinterpret.
If taste is important in your family and you do your best to get the best into your family’s tummy, why not check out Clover’s facebook page, post a picture on their page and you can win a personalised Clover fridge magnet and branded oven gloves. By the end of the campaign, 10,000 £1 discount vouchers redeemable against Clover will be given away.
- 500g strong white flour, plus extra for dusting
- 10g salt
- 7g fast-action dried yeast
- 40mls olive oil, plus extra for oiling
- 300mls tepid water
- Put the flour in a food mixing bowl, add the salt on one side and the yeast on the other.
- Using a dough hook, pour the olive oil and 250mls of water in and start the mixer on a slow setting.
- Gradually add the remaining water and turn up to a medium setting, mix for a further 5 mins until you have a glossy dough which forms a smooth ball with an elasticity when falling from the hook.
- Put the dough into a lightly oiled large bowl, cover with oiled cling film or a tea towel, please in an airing cupboard for 1.5- 2 hours until doubled in size.
- Place the dough on a lightly floured surface, and divide into two.
- Knock back the individual dough, and shape into a loose rectangle, place in loaf tins.
- Cover with a tea towel and leave to prove in an airing cupboard for 1 hour.
- After 30mins turn the oven onto 220 degrees celcius and add a roasting tin half filled with water to the bottom of the oven.
- When the loaves are proved, lightly spray with water, dust with flour, and using a sharp knife make diagonal slashes across the top.
- Place the loaves on the middle shelf of the oven, and bake for 20mins.
- Lower the oven setting to 180 degrees celcius and bake for a further 10 mins.
- The loaves should have a golden colour and sound hollowed when the bottom is tapped.
- Cool on a wire rack.
- Slice and smoother in Clover.