Allotment Bread


This bread is easy to make yeast bread that incorporates flavours of the summer garden. Use a lemon, herb or garlic infused oil if you can for even more flavour.

Makes 2 small loaves

Category: Snacks & Bread


Allotment bread

400 grams strong bread flour
1 7g sachet of dried instant yeast
1 tsp salt
1 tsp sugar
2 tbsp olive oil
250 ml warm water


1 tbsp olive oil
1/2 small courgette, diced
1 red onion, halved and sliced
1 garlic clove, crushed
1/2 tsp fennel seeds
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
2 tbsp sundried tomatoes


Place the flour, yeast, sugar, salt, oil and water in a bowl and mix well to form a dough. Using a dough attachment or your hands, knead the bread for 8-10 minutes until soft and stretchy.

Place in an oiled bowl and cover. Leave to rise in a warm place for an hour.

Whilst proving, place all of the filling ingredients into a saucepan and cook over a medium heat until soft. Cool.

When the dough has doubled in size, punch the air out and divide into 2 pieces.

Roll each piece out until about 1” thick and spread half of the filling onto one piece. Roll up and then mould into a loaf shape that will fit in an oiled loaf tin. Place in a tin and repeat with the other piece. (Tip – you could make rolls with the 2nd piece if you only have 1 loaf tin).

Leave the bread to prove for another hour.

Place in a pre-heated oven at 190°C/Gas Mark 6 and cook for 35-40 minutes (shorter if you have rolls).

To check the bread is cooked, tap the bottom of the loaf to see if it sounds hollow.

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