Saturday, April 21, 2007

FETA, TOMATO AND ROSEMARY FLOWERPOT BREADS


There is something wonderful about making your own bread and that 'thing' is talked about with passion in books dedicated to the art of breadmaking. Whatever that 'thing' is, it is individual to you, be it the kneading, watching the bread prove, the aroma from the bread cooking or a magnificent loaf of bread when it comes out of the oven.
Bread never fails to please, especially if it has been made by your goodself.

Andrew at SpittoonExtra is hosting the challenge Waiter there's something in my ............bread and this recipe is taken from the April 2007 Delicious Magazine.

Preheat the oven to 220°C/fan 200°C/Gas 7.

1. Take a 240g tub SunBlush tomatoes, drain, reserving 1 tbs oil and 8 tomatoes. Chop the rest.
2. Make the dough by sifting 500g strong white bread flour and 1 tsp salt into a large bowl. Stir in a 7g sachet of fast action yeast. Make a well in the centre and gradually mix in 250ml warm water, the reserved 1 tbsp oil, 2 tbsp finely chopped fresh rosemary and the chopped tomatoes. Knead, then knead in 150g crumbled feta.
3. Shape into 8 balls and place into 7cm terracotta pots that have been oiled and floured, or cut out 9 inch squares of parchment and line the flowerpots. Prove for 30 minutes. Top with more feta and a reserved tomato, and push in a small, wet rosemary sprig. Bake for 25 minutes.

The advantage of using the parchment is twofold, firstly it makes removal of the bread from the pots easy and also the tomato doesn't slide off the dough onto the baking tray because the parchment stops this!!

These were very easy to make and tasted wonderful.

For further reading on bread I would recommend - Baking with Passion by Baker & Spice.

8 comments :

Trig said...

This seems like a very interesting concept, was there a particular reason for baking in the flowerpots or is it purely for aesthetics?

Margaret said...

Trig - I love it when I am asked a question about a posting, keep the questions coming.
Using the flowerpots is purely for aesthetics, but you have to admit they do look good.
Delicious Magazine cooked the bread in flowerpots, and so I cannot take any credit for this. However, the idea of using parchment inside the pots was my own.
These would look great in the middle of a BBQ table so that everyone can take a flowerpot (with bread in, of course!).

Brilynn said...

I love that idea, and it would definitely be a great addition to a picnic or bbq!

Kristen said...

The flower pot idea is a great one. Very smart and Martha like.
Your bread looks tasty!

Jeanne said...

If that isn't the cutest thing I've seen today, then I don't know... Aren't teracotta flower pots wonderful? I used to use little miniature ones as for salt and pepper which made for a great, rustic table setting. I definitely want to try this recipe as it contains many of my favourite tastes...

Pille said...

These are incredibly cute indeed. I've seen bread cooked in flowerpots before, and I've seen parchment paper used in a similar fashion to line muffin tins - but not these two things together. Great idea!

Kelly-Jane said...

I've seen bread baked in pots before too, but the use of the parchment is genius!

Your bread looks and sounds lovely.

Sunshinemom said...

I bought a book recently which also had flowerpot breads! I can almost smell yours - very tasty! Bookmarking this recipe for the near future:)

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