It’s been a while I wrote here. Been missing it so much. Sorry for not being around. But my health has not been very good and some days I almost couldn’t move. But I’m great full that we haven’t had any Corona. I’m happy to live in so wonderful area with so great neighbors, who is here for us and helped us when we needed it. Thank you all. ❤️

Well now I’m back! So full of energy. Feeling like I’m in twenty’s again. So today I will share a bread recipe that I can’t be without! After trying so many different sourdoughs and they never came out nicely I had to put on my thinking cap. Tried it several times and it comes out beautifully. Perfect when you are lazy but want a nice bread. When you want to bake but don’t like the messy afterwards. Then this bread is for you!

Sourdough wannabe bread

300 ml of lukewarm water

3 pea sized fresh yeast

550 ml flour

1 teaspoon olive oil

1 teaspoon salt

Take a big bowl and add the test. Add little of the water and stir until the yeast has dissolved. Add the rest of the water. Add half of the flour and work the dough. It will be a much loosely dough then normal. Cover the dough with cling film. Let it rest for about 8-10 hours in room temperature. Just scrape from the edges. No more flours is needed. I use silicon moles to bake them in. So straight from the boule I divide the dough into the moles. If you don’t have a steam oven, put in a mole with water when you start the oven. Bake them at 225c for about 10 minutes or until it gets a nice colour. Take them out from the oven and enjoy them.

Perfect for this Moroccan breakfast Charmila bel bayd, to soups like the Spanish soup Crema de alicia and salads too