No Bake Pizza Bread

When you make bread at home you know exactly what goes into it, no preservatives or additives to ensure a viscous loaf. Making bread is something that millions of people do every day all over the world, it’s relatively inexpensive and the process brings people together, there’s something about making bread that feels nurturing and satisfying.

This recipe is very easy to make, there’s no baking involved so once the dough has risen and doubled in size (about an hour) all that’s left to do is roll out into individual pizzas and barbecue, pop in the pizza oven, or fry in a pan with a little oil until done.

 This is one of Wendyl’s favourite recipes from her book Supermarket Companion, a detailed guide on how to bring home good food and protect your family from supermarket foods laden with dangerous additives by shopping better and cooking more.

No Bake Pizza Bread

2 tsp active granulated yeast (not Surebake)

1/2 tsp sugar

1 1/2 cups warm water

4 large cups of high grade flour

Sea salt and pepper

4 tbsp olive oil

1 cup of chopped basil, thyme, sage or parsley, or 2 tbsp dried (optional)

A few slices of sun dried tomato or black olives cut in half (optional)

Extra flour (if required)

Put yeast and sugar into warm water and mix together. Set aside in a warm place. Sift flour with salt and pepper into a bowl and add the herbs if you like – it’s just as good without them.  When the yeast mixture starts to froth – and only when it froths – mix in the olive oil.

Add the yeast mixture to the flour and mix to a dough. Add more flour if it’s a little sticky. Don’t knead. Put in a bowl in a warm place and leave to rise for abut an hour or until doubled in size. (If you can’t find a warm place for the dough to rise, which can be hard in winter, simply fill a hot-water bottle and sit the bowl on that.)

Pat out into breads and barbecue, top with sun dried tomato or olives if desired, then barbecue, pop into your pizza oven or fry in a little olive oil turning to cook both sides. Lightly brush with olive oil and sprinkle with lots of sea salt to serve.

This bread is delicious with Herbed Salt instead of rock salt, click here for the recipe 

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