We made a fun and easy twist bread for this month's daring kitchen challenge.
The dough came together quickly (and tasted delicious).
As we waited for it to proof, we took my semi-unruly toddler to see the Oscar de la Renta exhibit at the De Young museum. Nothing like trying to convince a 15-month-old that he can't touch the pretty, shiny, feathery dresses....
When we got back, we rolled out the dough and scavenged my kitchen to see what we could include within the dough -- sundried tomatoes + kalamata olives + random italian herbs seemed to be a good option.
Then we rolled it up, taking care to twist all of those gorgeous innards.
The dough baked for a long time, developing a beautiful, dark crust. Despite the recipe's insistence that we leave it to "cool completely" before cutting, we ripped into it immediately. Delicious!
Sun Dried Tomato and Rosemary Bread
From Tandy Sinclair at Lavender & Lime
Ingredients680g / 5 1/2 cups (spooned & scraped) bread flour
15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast
118g / 1/2 cup + 1 Tbsp granulated sugar
375ml / 1 1/2 cups water
1 large egg yolk
60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough
22g / 3 1/2 tsp flaked salt
150g / 1 1/3 cups sun dried tomatoes, drained and chopped
5g / 1 tsp finely chopped fresh rosemary leaves
1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash
10g / 1 Tbsp sesame seeds
Directions:
1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl
NOTE: If using active dry yeast, activate it in the water for 5 minutes first
2. Use a dough hook and knead for 1 minute
3. Add the salt and knead for a further 5 minutes
4. Turn the dough out onto a lightly oiled surface
5. Knead gently and shape into a ball
6. Rub the bowl with a little bit of oil
7. Place the dough back into the bowl, seam side down
8. Cover and leave to prove until doubled in size
9. Lightly oil your hands and punch back the dough
10. Cover and prove for 1 hour
11. Turn the dough out onto a lightly oiled surface
12. Knock back and roll out into a rectangle
15. Trim off the edges
18. Twist the dough to resemble a length of rope
19. Shape into a circle
21. Cover dough with a damp cloth and leave to prove for 30 minutes
22. Preheat the oven to 190°C / 375°F / Gas Mark 5
23. Brush with egg wash and sprinkle on the sesame seeds
24. Bake for 10 minutes
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4
26. Bake for a further 45 minutes
27. Remove from the oven and leave on the tray for 15 minutes
28. Place onto a wire rack and leave to cool completely before cutting
