Sorrows and bread

Miguel De Cervantes, the guy who wrote Don Quixote, was right, "all sorrows are less with bread" and I found that out for myself last week. I quit my job last Friday, yep that’s right I’m officially unemployed. I don’t know where my next pay cheque is coming from, what my next step is going to be, or what I’m really doing with myself. But while munching on this sweet loaf courtesy of Bill Granger and his Every Day cookbook, I realised it would all eventually fall into place and that felt great.

Now I’m focused on saving my pennies. I’m not using the heater so I can save money on electricity, I’m cooking soups and stews in bulk for lunch and I’m baking bread because I could probably make ten of these for the price I pay for my favourite loaf.

You can pretty much use anything you want in this recipe. I opted for apple and rolled oats but next time I'm going to throw in some extra seeds and grains. Give it a try and let me know how you go! I felt pretty good after eating it and my apartment had a sweet smell that lingered for a couple of hours. Bliss!

{ Apple Dried Cherry and Almond Loaf }

50 g rolled oats
300 ml Milk
240 g Self Raising Flour you can use wholemeal
1 teaspoon Baking powder
125 g Dried Cherries
50 g diced dried apple
75 g soft brown sugar
1 teaspoon ground Cinnamon
3 tablespoons Honey
1 lightly beaten Egg
3 tablespoons roughly chopped Almonds plus 2 tablespoons extra

Put the oats in a bowl, pour the milk over them and leave to soak for 30 minutes.
Preheat the oven to 180°C (350°F/Gas 4).
Lightly grease and line a 1 kg (2 lb 4 oz) loaf tin with baking paper.
Sift the flour and baking powder into a bowl and stir in the rolled oats, dried fruit, sugar, cinnamon, honey, egg and almonds. Mix together well.
Spoon the mixture into the tin, level the top and sprinkle with the extra almonds. Bake the loaf for 45 minutes, or until it is golden brown on top and cooked through.
Leave it to cool a little in the tin before turning out onto a wire rack to cool completely.
Toast and serve with ricotta and honey.