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.
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.
