Just 4 JOCO™

Garlic and rosemary bread©

Jo Stewart told her story of living positively with MS in the last issue of Healthy You and gave us a recipe for butternut squash soup – if you liked it and want to try it with some homemade, MS-diet friendly bread, try Jo’s garlic and rosemary bread:

Ingredients

250g Strong Bread Flour - Brown
250g Strong Bread Flour - White
1/2 teaspoon of Salt
1/2 teaspoon of Sugar
1 1/2 teaspoons of Yeast
3 tablespoons of Pine Nuts
1 teaspoon of Garlic Granules
1 teaspoon of Rosemary
300ml Warm Water

Directions

1. In a bowl mix all dry ingredients together, slowely add water, whilst mixing to make a dough.
2. Kneed by hand for ten minutes until dough ‘bounces’ when gently pushed. Shape and place onto a greased baking tray.
3. Cover with a clean, damp tea towel and either leave over night, or leave in a warm cupboard for approximately two hours.
4. Remove tea towel (this may need to be gently re dampened to remove).
5. Bake in a preheated oven, 220 degrees (gas mark 7) for approximately 20 minutes when top of the loaf browns, turn loaf and cook for another 10 minutes to brown underside. Both the top and underside of the loaf should sound hollow hen tapped.
6. Cool cooked loaf on a rack for about 10 minutes before cutting.

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