Rosemary Marinated Olive, Feta & Sundried Tomatoes Bread

We all have those certain smells or songs that trigger of a great memory or a moment that just triggers of a smile that is unexplainable.  For me, the aromas that fill my house when bread is baking, perfectly exhibits one of those moments.  Fresh bread brings feelings of warmth, comfort, happiness and family…and most importantly simplicity.

I don’t often get the opportunity to bake bread at home, having some time off, I just had to grab the chance with both hands.  I have a few things in my pantry and fridge that I am trying to use in all weird and wonderful ways.  One of these said items are rosemary marinated olives & feta & sundried tomatoes.  Lovely to use for cheese platters or other anti pasti’s, but why not more!

Rosemary Marinated Olive, Feta & Sundried Tomatoes Bread

I have just a basic white bread loaf recipe that I use when baking.  This recipe makes 1 loaf.

500g stone ground white bread flour
1 pk dried yeast
1 tsp fine salt
375ml tepid water
1 tsp brown sugar
1 tsp Olive oil
2 eggs

Tepid water is basically water that is the heat of bath water.  You don’t want it to hot or it will kill the yeast, but if it’s too cold it wont activate.

Place the yeast and sugar into the tepid water, whisk and set aside for 10 –  15 minutes.  It will create a layer of foam on top.

Mix the flour, salt olive oil in a bowl.

Crake the eggs into the yeast and whisk lightly.  Pour yeast mixture into the flour, incorporate until you have a stiff dough.

Knead for about 15 – 20 minutes.  I do this by hand, but if you have a machine, use a dough hook, and you probably looking at about 10 minutes.

Set aside in a warm place, in a bowl that has been wiped with olive oil, cover with a damp tea towel and leave to double in size +- 45 minutes

Knock back down.  At this point you add the olives, feta, sundried tomatoes and rosemary.  Break it up and just place all over, fold the dough and place another layer.  This is all estimated, you can use a lot for a string flavour, or you can keep it subtle.  Roll into a ball and place under the tea towel again and let double in size again.

Knock back down one last time, and shape, you can either place in a baking tin or bread tin, I like to keep it a little more artisan style.  Score the top and set aside to rise, +- 30 minutes

Preheat the oven to 220°C.
Place loaf into the oven and bake for 25 minutes, turn the oven down to 180°C for another 15 minutes.

Remove from oven and place on a cooling rack.

Now 2 tips on bread:

Never place bread in the fridge, it will go stale over night.

Eat bread in moderation.  Bread is not only a carbohydrate, but your body breaks up break into sugars, so for a diabetic, rye bread is your healthiest option.

About these ads

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s