Lazy Loaf

So ... I'm beginning to see that the upshot of becoming a World Cup widow is getting more time to spend in the kitchen baking ;0)

Lazy Loaf
200g best quality oaty sugar free muesli (I used Kellogg's Raspberry and Cherry muesli and some Dorset Cereal muesli too)
325g plain flour (original recipe suggested wholewheat bread flour but I didn't have any bread flour to hand!)
6g easyblend yeast
2 tsp maldon sea salt (or 1 tsp table salt)
250ml skimmed milk
250ml water

Mix the muesli, flour, yeast and salt in a bowl and then pour in the milk and water and stir to mix.  It will be like a thick porridge.

Transfer to a greased or silicone 900g loaf tin.  Put this in a cold oven, turning it immediately on to 110C and leave for 45 mins.

When these 45 mins are up, turn the oven up to 180C and leave for 1 hour, by which time the bread should be golden and cooked through.  slip it out of its tin and, although dense it should feel slightly hollow when you knock it underneath.  you can always slip it back in the oven, out of its tin, for a few mins if you think it needs more.

Remove to a rack and let cool.

Makes 1 loaf
Nigella Express

I promise this is the last recipe from Nigella ... for a little while!  Its the danger that comes from rediscovering one of the books on your shelf! 

This recipe produces a wonderfully moist loaf with a crunchy crust, its a little plain on the flavour side though.  We started off by trying this just with some spread but it needed something sweet to help balance the flavour for the old taste buds.  In her book Nigella has smeared slices with what looks like marmalade [blah!] so we decided to try it with some Apricot and Passionfruit Jam.  This helped a great deal but I do think that the next time I make this I'll be adding some sugar along with the museli, its just a small tweak though!  Can't wait to try some toasted for breakfast tomorrow!