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No time to make bread to go with soup or a light meal? That was my dilemma the other night. Just over an hour before dinner, as I put the soup on, actually, I threw some wholemeal flour, salt, yeast, sugar and a slurp of olive oil (extra virgin - I have it on the best authority that it can go in, on or under anything) and some water, slightly warmer than the usual baby-bottle heat. I was in a hurry, remember! Kneading by hand it came together easily and I covered it (showercap kept for the purpose works best) and went on with the soup. Forty-five minutes later it had risen obediently, and I divided it into eight round balls for rolls. Now at this point, it should rise for another 30 minutes and then bake for at least 20 minutes more. Uh-uh! The soup was bubbling and almost done. Decision time. I let the rolls rise (the kitchen is warm now and they popped up brightly) for fifteen minutes and for the last few heated my trusty Cafe Press. If you don't have one, get one! They do almost anything a frypan or a grill can. Flattening each ball with my fingers to get a roughly hamburger roll shape, I placed them in the Cafe Press, leaving the lid up a bit so as not to squash them - I wanted rolls, not pide this time. A couple of minutes and the bases were browning, the tops risen, and time to gently flip them over to brown the other side for a couple more minutes. I quick gently peeked inside one by just breaking in at the edge to check the crumb was cooked and not doughy. Time to serve the soup! NOTE: no cafe press? No problem, these will cook in a heavy frypan over medium heat, turning when the first side is baked. The colour is a good indication of readiness - nice and golden, not black. PS: The marmalade didn't go with the soup - this was the next morning. - Sally Hammond.
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