SATURDAY SPECIAL: Tomato, Harissa & Mixed Herbs Pain d'Epi (HD2 & HD3)

Commonly found in French bakeries, the pain d'epi's shape is traditionally based on a wheat stalk, which means it's a great tear and share option - with each twist in the epi a delicious chunk to tear off and enjoy! Harissa is mix of spices which I use carefully in the Epi to provide a subtle warming flavour (which blends beautifully with the tomatoes and herbs) rather than to create any serious heat/spiciness. This pain d'epi has so much flavour, it's great on it's own, but fantastic with soups, or as an alternative to garlic bread as a side (it's so good with lasagne for instance, try tearing off a chunk and wiping the last bit of bolognese sauce on your plate or dish - it's fantastic!). Approx 300g

Serving Ideas/Tips!

• Place on a baking sheet, grate some cheese over the top of the Epi (optional addition: a sprinkling of dried thyme over the cheese) and cook at 180C for approx 8-10 minutes until the cheese is melted - it's like a delicious twist on pizza!
• Place on a board in the centre of the table and serve with soup, the chunks are the perfect portion size for it (think mini rolls)
• Serve as a side with Lasagne or Spaghetti Bolognese, use to mop up the sauce on your plate and the dish.
• Slice horizontally, select your spread and filling of choice, then slice up into 2 or 3 chunks - that's a delicious alternative to a boring white breaded sandwich sorted for 2 or 3 packed lunches!

Best eaten on day of purchase.

This is suitable for vegans.

Ingredients: Wheat flour, filtered water, olive oil, tomatoes, tomato puree, salt, yeast, harissa [Sweet Smoked Paprika, Tomato Powder, Ground Red Bell Pepper, Caster Sugar, Smoked Paprika, Dried Garlic, Dried Onion, Salt, Ground Coriander, Ground Cumin, Bird's Eye Chilli Flakes, Coarse Ground Black Pepper, Ground Caraway], thyme, marjoram, oregano, sage, basil,

Semolina may be used to dust trays/tins, and small traces of vegetable/rapeseed oil used to line trays/tins.

Contains gluten and wheat.

Best eaten on day of purchase, but this bread freezes very well! Simply wrap well in cling film or seal in a freezer bag and freeze on day of purchase. Allow to defrost IN the bag or cling film for 4-5 hours at room temperature (or until completely defrosted).

Allergens

Due to the environment in which this bread is made I cannot guarantee that it has not come into contact or contains traces of nuts or other allergens.