About £1 a portion_ Rukmini Iyer’s one-pan bread recipes

I’ve a confession: typical, loaf-style bread-making shouldn’t be my forte, however let me free with a bottle of olive oil and another store-cupboard components, and it’s a distinct story. At the moment’s onion and rosemary skillet bread is so moreish that you just’ll be laborious pressed to not eat a number of slices whereas standing on the counter. Ambitiously, I examined the thyme and tomato rolls on Niki Segnit, the genius creator of The Flavour Thesaurus: fortunately, they obtained a thumbs up and an empty plate, which isn’t dangerous for a bread dough that makes use of tinned tomatoes as a substitute of the liquid.

Celebratory baked camembert with mini thyme and tomato rolls (pictured prime)

Prep 5 min

Show 1 hr 30 min

Cook dinner 40 min

Serves 4

650g sturdy white bread flour

8g fast-action dried yeast

1½ tsp sea salt flakes

1 x 400g tin chopped tomatoes

80ml olive oil, plus further for drizzling

1 small bunch recent thyme

1 x 250g camembert, unboxed and unwrapped

In a big bowl, combine the flour, yeast, salt, tomatoes, olive oil and the leaves from three or 4 sprigs of thyme, then knead for 5 to eight minutes, till you’ve got a clean and elastic dough. Cowl and depart to rise in an oiled bowl for an hour and a half.

Warmth the oven to 200C (180C fan)/390F/gasoline 6 and put the camembert on a lined baking sheet. Punch down the dough, then pinch off golf ball-sized items and roll into balls. Prepare these throughout the camembert, as pictured, leaving a 1cm hole between each.

Scatter over some complete thyme sprigs, drizzle all the pieces with a bit extra olive oil, then bake for 20-25 minutes, till the rolls are nicely risen and cooked by way of (steal one to tear open and check). Serve the dipping wheel with a small knife to chop off the lid of the camembert.

Caramelised onion and rosemary skillet bread

Serve this together with your selection of soup.

Prep 5 min

Show 1 hr 30 min

Cook dinner 40 min

Serves 4

325g sturdy white bread flour

4g fast-action dried yeast

1 tsp sugar

1 tsp sea salt flakes

70ml olive oil

150ml water

1 tbsp olive oil

30g butter

1 tsp dried rosemary

2 onions, peeled and thickly sliced

1 tsp sea salt flakes

125g mozzarella, torn

Tip the flour, yeast, sugar, salt, oil and water into a big bowl, and stir with a picket spoon till it comes collectively right into a dough. Tip out on to a floured floor and knead for 10 minutes, till clean and springy, then switch to an oiled bowl and depart to rise for an hour and a half.

When the dough has quarter-hour of proving time to go, warmth the oil and butter in a big frying pan (ovenproof, when you’ve got one) and, when the butter begins to foam, add the rosemary, onions and salt. Flip down the warmth to medium-low, then cowl and cook dinner, stirring sometimes, for quarter-hour, till the onions are mushy and caramelising across the edges.

Warmth the oven to 220C (200C fan)/425F/gasoline 7. Punch down the risen dough, then roll it right into a circle the identical diameter as your frying pan. (In case your pan isn’t ovenproof, tip the onions right into a spherical oven dish massive sufficient to carry all of them carefully in a single layer and put within the oven whereas it heats up.) When you’re able to bake, scatter the mozzarella over the onions, then gently lay the dough circle on prime, calmly urgent it down throughout. Put the frying pan (or ovenproof dish) within the oven, and bake for 20-25 minutes, till the highest of the bread is golden and sounds hole when tapped.

Take away from the oven, place a heatproof plate on prime, then fastidiously, utilizing tea towels so that you don’t get burned, flip over and invert the bread on to the plate, so the caramelised onions now sit on prime of the bread. Serve heat.