Pain de Campagne

 400g bread flour, plus extra for dusting
100g wheat flour
10g salt
15g dry active yeast

50g butter, softened
large bunch of fresh oregano, destalked and chopped
300 ml water

Put all the ingredients, except the water, into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.

Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours.

Lind a baking tray. 

Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.

Using a knife, mark out a square shape on top of the dough. Put the bread on the baking tray and leave to rise for 1 hour.

Preheat oven to 425 F.

Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Recipe courtesy of Paul Hollywood's 100 Great Breads Cookbook

Easy French Bread

Before baking

2 1/2 c. bread flour (or all-purpose)
1 Tbsp. yeast
1/2 tsp. salt
1 Tbsp. honey
3/4 c. hot water
olive oil
1 egg
1/2 Tbsp. water

In a large bowl, stir together 1 cup of the flour, yeast, and salt. Add in the hot water and honey. Stir, then add in 1 more cup of flour. Sprinkle part of the last 1/2 cup flour on a dry surface. Knead about 5 minutes, slowly incorporating the remaining flour into the dough as you knead.

Roll out into a rectangle. Then roll the dough lengthwise, making sure it is tight. Seal the seams and fold the end under. Lay seam side down on a parchment lined baking sheet. Cut diagonal slits in the top. Brush very lightly with olive oil.

Ready to eat

Cover and let rise in a warm place for 20 minutes.

Preheat oven to 425 F.

In a small bowl, beat the egg and water together. When the dough has risen, brush the top with the egg wash. Bake 15-20 minutes. Bread should sound hollow when tapped. Serve warm.

Here's a link to the recipe I used: http://www.recipesformyboys.com/2013/04/one-hour-french-bread.html

Ratatouille

2 Tbsp. olive oil
1 large onion, cut into rings
2 cloves garlic, crushed
1 green peppers, cut into strips
1 medium eggplant, cut into bite sized pieces
1 zucchini, cut into bite sized pieces
1 can diced tomatoes, drained
1 bay leaf (I use dried basil if I don't have any bay leaves on hand)
1/2 tsp. thyme
1/4 tsp. salt
black pepper

 In a large skillet, heat olive oil. Saute onions and garlic until golden. Add green pepper strips, and cook for 2 minutes. Add eggplant, and cook for 3 minutes, stirring constantly. Add zucchini, and continue stirring and cooking another 3 minutes. Add tomatoes and seasonings. Simmer uncovered for 20 minutes or until vegetables are tender. Remove bay leaf. Serve immediately.