You Can’t Beat Good Quality Bread

An Advertorial Feature

Unless you buy a loaf of bread from a brand you can trust, such as Hovis for instance which doesn’t use preservatives and artificial colours, you can never be quite sure if the bread you eat is as pure as it claims to be.

Most frozen pastries are full of chemicals even if they transform into seemingly innocent and warm smelling pies and bread the moment we take them out of the oven.  We all know that the frozen pastries we buy are full of preservatives however, those who still bake their own bread have become a species in danger of extinction. It is a myth that homemade bread requires effort and time.

We no longer have the problems of the olden times when the ovens were made of stone and the wheat had to be harvested and milled into flour first. Today we have the luxury of modern ovens, and finest quality flours are available in most supermarkets.

Baking today is faster and easier than it has ever been. In terms of quality, Hovis flour range is as pure as the flour that came straight from the farm mill in the previous century. Hovis mill their own flour ensuring that this contains no preservatives and no animal enzymes, making your homemade bread as authentic as possible.

If you haven’t ever done it, try baking your own bread once and you’ll see that all the preconceptions you had about baking will come crushing down. Below we provide a fun bread recipe to make your first baking attempt as exciting as it deserves to be:

Mediterranean Cheese Bread

You will need 3 ½ tea cups of Hovis flour (, 1 sachet dry yeast, 3 teacups of lukewarm milk, ½ cup of olive oil, 300gr. feta cheese, a pinch of salt and some oil for the tray. In a large bowl add 1 cup of lukewarm milk and dissolve the yeast in it, then add the rest of the milk, the flour and salt. Knead until you have a soft and elastic dough that doesn’t stick to your fingers. Cover the dough with a tea towel and leave it to rise for an hour. After an hour, knead again adding the olive oil and the feta cheese, which you have broken down to pieces with a fork. Optionally you can even add some oregano for taste, or olives, or even thyme. Oil a tray (preferably a round one for better shape) and spread the pastry on it as flat as possible. Bake in a preheated oven on 180°C for 35’.

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