As Strong As Soup

This is a fragrant, close-textured loaf with a good crust that's a bit out of the ordinary. It's just right for soaking up sauces or soups or serving with dips but it can also make a very decent, unusual breakfast bread. It's based on a North African bread but I won't deny that it's a long way from any genuine article. As ever, I'm happy to let machines do the heavy lifting and I use a breadmaker to prepare the dough. You can make the dough in a more hands-on way if you have the time, but the machine makes the preparation blissfully quick and easy. On this occasion I made some bulgur balls in aubergine and tomato sauce (or Patlicanli Eksi Asi) to eat with the bread. The recipe comes from my learned, online friend Ozlem Warren and you can find it in her lovely Turkish Table book or online  here . Believe me, it's truly delicious. Yes, I know that a North African inspired bread doesn't really belong alongside a dish from southern Turkey but I have never c