Perfect Bread for Soup
I didn’t want to throw this loaf out which had passed its fluffy sandwich date so cut it thinly, smothered it in olive oil with chopped rosemary and sea salt scattered over the top. Then popped the pieces into the oven on 160C for 10 mins, turned and cooked for another 10. I served with a hearty Covent Garden Pea and Ham Soup. Don’t you just love those little tetra packs when you need to eat well in a rush?
Bread cooked like this will last for ages in an airtight box and I always have some in. It’s also delicious with Palma ham, humus, olive paste, Oh the list goes on.