When the pandemic hit, I was expecting some food-stuffs might be difficult to get. What I wasn’t expecting was that dry yeast would be one of them. Wanting to make some bread, and not confident to try making sourdough, I opted for an ingredient that I haven’t used since the 1980’s – fresh yeast.
Luckily the local delicatessen had a small amount of fresh yeast in stock which I used to make Herb and Onion Bread. The recipe makes two loaves so you can freeze one and eat one straight away. It’s delicious straight from the oven and slathered with butter. It’s great the next day too.
Ironically, as I was writing this piece, I noticed that dry yeast was finally back on the shelves. 🙂
Herb and Onion Bread
25g unsalted butter
1 small onion, finely chopped
1 tablespoon honey
15g fresh yeast
2 tablespoons dried herbs of your choice
1 + 1/2 cups white flour
1 + 1/2 cups wholemeal flour
1 + 1/2 teaspoons sea salt
milk for brushing
sesame seeds for sprinkling
Grease and flour 2 loaf tins.
Place the butter and onion in a small frying pan and cook gently until the onions are soft but not browned. Set aside.
In a small saucepan heat the buttermilk and honey until warm but not boiling.
Pour into a small bowl.
Mix in the fresh yeast.
Sprinkle with the dried herbs.
Place in a warm spot and allow to bloom for 15 minutes until the mixture becomes foamy.
In a large bowl, mix together the white flour, wholemeal flour and salt.
Make a well in the centre and pour in the cooked onions and yeast mixture. Mix together until combined and the dough forms a ball.
Turn onto a lightly floured work surface and knead for about 10 minutes or until the dough becomes smooth and elastic.
Place dough in a lightly oiled bowl.
Cover with a tea towel or plastic wrap and leave in a warm spot for about 1 hour or until doubled in size.
Punch the dough down, divide into 2 and place in prepared pans.
Brush lightly with milk and sprinkle with sesame seeds.
Cover and leave in a warm place for 45 to 60 minutes or until doubled in size.
Preheat oven to 190C / 375F.
Bake for 30 to 45 minutes or until the loaves are well risen and golden brown. To check if bread is cooked, carefully remove one loaf from the pan and tap the bottom. It will sound hollow when cooked.
If the bread is not cooked, return to the oven and keep checking frequently until cooked.
Allow to cool slightly before turning out of the pans.
Serve warm or cold.