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Oh STOP NOW WELLIE!! with your endless Lovage Recipes
A great accompaniment to cheese or soup (Lovage Soup anyone
) or just served spread with butter.
Makes 1 Loaf
2 tblsps. olive oil
1 medium or 2 small onions, peeled and chopped
1 tblsp sugar, plus a pinch
s & p
1 tsp fast-action dried yeast
300g white bread flour
half tsp salt
15g fresh lovage leaves, washed, drained and finely chopped
approx. 180ml lukewarm water
Oven temp: 190c, 375f, gas 5, adjust for fan ovens
1. Heat 1 tblsp of the olive oil and fry the onions til tender. Add a pinch of sugar to caramelize them towards the end of the cooking time, then season to taste with s & p and set aside to cool.
2. Put the yeast, flour, salt, 1 tblsp sugar and chopped lovage in a large mixing bowl. Add the remaining tblsp of olive oil and most of the water and mix well, first with a wooden spoon, then your hands. Add more water if the mixture seems unmanageably dry. Tip the dough out onto a clean, lightly floured surface and knead for 10-15 mins.
3. Roll out the dough into a large rectangle, about 30x20cm, and distribute the fried onions evenly over its surface, leaving a 15mm margin around the edges. Brush this margin with water, then roll up the dough starting from one of the short sides and pinch the seams firmly closed.
4. Place the loaf seam-side down in an oiled loaf tin, or on a baking tray, cover with a damp tea towel and leave it in a warm, draught-free place such as an airing cupboard (or on your Aga, if you're dead posh) to rise until it has doubled in volume (1-2 hours depending on the conditions).
5. Bake in a pre-heated oven for about 18 minutes, then remove the loaf from the tin and return it to the hot oven directly on a shelf for a further 2-7 mins, until the crust is golden brown and the bottom of the loaf makes a hollow sound when tapped with your knuckle. Cool on a wire rack.
A great accompaniment to cheese or soup (Lovage Soup anyone
) or just served spread with butter.Makes 1 Loaf
2 tblsps. olive oil
1 medium or 2 small onions, peeled and chopped
1 tblsp sugar, plus a pinch
s & p
1 tsp fast-action dried yeast
300g white bread flour
half tsp salt
15g fresh lovage leaves, washed, drained and finely chopped
approx. 180ml lukewarm water
Oven temp: 190c, 375f, gas 5, adjust for fan ovens
1. Heat 1 tblsp of the olive oil and fry the onions til tender. Add a pinch of sugar to caramelize them towards the end of the cooking time, then season to taste with s & p and set aside to cool.
2. Put the yeast, flour, salt, 1 tblsp sugar and chopped lovage in a large mixing bowl. Add the remaining tblsp of olive oil and most of the water and mix well, first with a wooden spoon, then your hands
. Add more water if the mixture seems unmanageably dry. Tip the dough out onto a clean, lightly floured surface and knead for 10-15 mins.3. Roll out the dough into a large rectangle, about 30x20cm, and distribute the fried onions evenly over its surface, leaving a 15mm margin around the edges. Brush this margin with water, then roll up the dough starting from one of the short sides and pinch the seams firmly closed.
4. Place the loaf seam-side down in an oiled loaf tin, or on a baking tray, cover with a damp tea towel and leave it in a warm, draught-free place such as an airing cupboard (or on your Aga, if you're dead posh
) to rise until it has doubled in volume (1-2 hours depending on the conditions).5. Bake in a pre-heated oven for about 18 minutes, then remove the loaf from the tin and return it to the hot oven directly on a shelf for a further 2-7 mins, until the crust is golden brown and the bottom of the loaf makes a hollow sound when tapped with your knuckle. Cool on a wire rack.
Thanks for all these Wellie, much appreciated 
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