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Gooseberry bread


200g whole red ( “Japanese variety” ) gooseberries blended/puréed in food processor.
350g strong white flour
20g oil
1 tsp salt
1 tsp active yeast
100g water


Mixed allthen kneaded as usual for bread. Soft dough. 1lb loaf tin One rise. 30 minutes at Gas 4

Experimental. Turned out well. Proved well. Soft and moist with acid flavour like a sour dough loaf.

Made several times very consistant result.