INGREDIENTS
INGREDIENTS FOR THE FRENCH LOAF:
1¼cups x Clover fresh full cream milk
3cups x bread flour
½ tbs x instant yeast
½ tsp x salt
1 tbs x Olive Pride Blend of seed oils and extra virgin olive oil
INGREDIENTS FOR THE BREAD STICKS:
1 x large French loaf
½cup x parmesan cheese
2tbs x Clover Mooiriver salted butter, melted
1tsp x paprika
INGREDIENTS FOR THE CROUTONS AND SOUP CRUMBLE:
1 x large French loaf
1 x tbs Clover Springbok unsalted butter
fresh oregano (or dried)
4 x garlic cloves
¼ cup x crispy onions
¼ cup x crispy bacon bits
salt & pepper
Method
METHOD FOR THE FRENCH LOAF:
Place all the ingredients into a mixing bowl. Mix them all together until a soft dough forms.
Pour the dough out onto a floured surface and knead for 4-5minutes.
Place the dough in a lightly oiled bowl, cover with plastic wrap and allow to rise until it doubles in size.
Preheat the oven to 180°C. Line a baking tray with a dust of flour.
Divide the dough mixture into two. Roll out two long shaped loaves and place them onto the baking tray.
Allow the dough to rise for 20minutes, cut three slits on top of each loaf and bake them in the oven for 25-30minutes, until golden brown. When you tap on the underside of the loaf it should sound hollow.
Allow the bread loaves to cool.
METHOD FOR THE BREAD STICKS:
Preheat the oven to 200°C
Line an oven tray with baking paper and line it with a non-stick spray coat.
Cut the one French loaf up into 10cmx 3cm strips. Using a pastry brush, lightly brush each bread strip with butter, sprinkle with paprika and parmesan cheese.
Place the bread sticks into the oven and bake for 5-7minutes until golden brown and crispy. Bake for another 2-3minutes if the bread is not crispy yet.
Place the bread sticks on a cooling rack and allow to cool. Store in a seal container or enjoy them immediately dunked into some warm soup.
METHOD FOR THE CROUTONS AND SOUP CRUMBLE:
Preheat the oven to 200°C.
Line an oven tray with baking paper and line it with a non-stick spray coating.
Cut the loaf up into cubes, about 2cm x 2cm.
Using a pastry brush, lightly brush butter over the cubes. Sprinkle with oregano, garlic, salt and pepper.
Allow to bake for 5-7minutes until golden brown. Allow the croutons to cool. Divide the croutons by two. Reserve the one portion of croutons to top your soup with.
For the soup crumble, place the other half of the croutons, crispy onions, bacon bits, salt and pepper into a food processor/blender. Blend the ingredients until fine. Top your soup with the crumble.
CLOVER INGREDIENTS USED IN THIS RECIPE
