Posts Tagged 'bread'

Foodie Friday: Tomato Bread Tortoises

tomato_bread_tortoises(Makes 10)

500g pack crusty white bread mix
1 tbsp olive oil, plus extra for greasing
3 tbsp tomato puree
30ml semi-skimmed milk
2 tbsp sesame seeds
30g mature Cheddar, grated
Nigella seeds, to decorate
Crispy leaf salad, to serve

1. Tip the bread mix into a bowl, then rub in the oil and tomato puree until the mixture resembles breadcrumbs. Pour in 310ml lukewarm water and mix to a dough, then transfer to a floured surface. Knead for 10 minutes until the dough springs back to the touch. Place in a greased bowl, cover with cling film and leave in a warm place to rise for about 1 hour.
2. Preheat the oven to 200C, fan 180C, gas 6. Divide the dough into 12 equal balls. Roll 4 of the balls together, then divide into 2 – so you’ll have 2 large and 8 small dough balls.
3. To make a tortoise, shape 1/3 of a dough ball into 5 smaller balls to form a head and 4 feet. Shape the remaining 2/3 into a round body, flatten the top slightly and put on a greaseproof paper-lined baking tray. Press the head and feet into the body and use a knife to score a criss-cross pattern into the top of each ‘shell’. Repeat so you have 2 large and 8 small tortoises.
4. Brush with the milk, then scatter over the sesame seeds and cheese. Press 2 nigella seeds onto each head for eyes and bake for 15 minutes until golden. Serve on a bed of lettuce ‘grass’, or make into fun tomato salad sandwiches.


Foodie Friday: Courgette, Tomato & Ricotta Bread

courgette_tomato_and_ricotta_bread(Makes 1 loaf/16 slices)

500g pack crusty white bread mix
100g sunblush tomatoes, halved (reserve 1 tbsp of the oil)
200g courgette, grated
150g ricotta
1 tbsp fresh basil, leaves picked
Olive oil, for greasing
1 tbsp grated parmesan

1. Preheat the oven to 200C, fan 180C, gas 6. Tip the bread mix into a bowl and, using the reserved sunblush tomato oil and 310ml warm water, make the dough following pack instructions.
2. After the first rise, knead the dough for 1 minute, then roll out to about 20 x 30cm. Spread the sunblush tomatoes, grated courgette, ricotta and basil leaves over the dough to within 2 cm of the edges.
3. Roll up the dough from one short end and place on an oiled baking sheet seam-side down. Loosely cover with oiled clingfilm and leave in a warm place to rise for 30 minutes, or until doubled in size.
4. Scatter the parmesan over the top, then bake for 45 minutes, until golden and risen. Allow to cool slightly before slicing.

Foodie Friday: Cornbread

(Serves 8)

175 g polenta or cornmeal
125 g plain flour
300 ml buttermilk
2 medium eggs
4 tbsp extra virgin olive oil
1 tbsp baking powder
1 tbsp caster sugar
1/2 tsp salt
oil to grease

1. Preheat the oven to gas mark 6. Generously grease a 20.5 cm square shallow tin.
2. Put the flour into a large bowl, then add the polenta or cornmeal, the baking powder, sugar and salt. Make a well in the centre and pour in the buttermilk. Add the eggs and olive oil, then stir together until evenly mixed.
3. Pour into the tin and bake for 25-30 minutes until firm to the touch. Insert a skewer into the centre – if it comes out clean, the cornbread is done.
4. Leave the cornbread to rest in the tin for 5 minutes, then turn out and cut into chunky triangles. Serve warm with butter.

Cook’s tip: Use dried polenta grains for this recipe.

Foodie Friday: Black Olive Bread

(Makes 2 loaves)

500 g strong white bread flour, plus extra to dust
100 g black olives, pitted and chopped
6 tbsp extra virgin olive oil, plus extra to grease
2 tsp traditional dried yeast
2 tsp coarse salt, plus extra to sprinkle

1. Put 150 ml hand-hot water into a jug, stir in the yeast and leave for 10 minutes or until foamy.
2. Put the flour into a bowl or a food processor, then add the salt, yeast mix, 200 ml warm water and 2 tbsp olive oil. Mix using a wooden spoon or the dough hook for 2-3 minutes to make a soft smooth dough.
3. Put the dough in a lightly oiled bowl; cover with oiled clingfilm and leave in a warm place for 45 minutes or until doubled in size.
4. Punch the dough to knock out the air, then knead on a lightly floured worksurface for 1 minute. Add the olives and knead until combined. Divide in half, shape into rectangles and put into two greased tins, each about 25.5 x 15 cm. Cover with clingfilm and leave in a warm place for 1 hour or until the dough is puffy.
5. Preheat the oven to mark 6. Press your finger into the dough 12 times, drizzle over 2 tbsp oil and sprinkle with salt. Bake for 30-35 minutes until golden. Drizzle with the remaining oil. Slice and serve warm.

Freezing tip: Wrap and freeze after sprinkling with salt at step 5. Bake the dough from frozen at mark 6 for 35-40 minutes until cooked through.

Foodie Friday: Griddled Garlic Bread

(Serves 8)

1 large crusty loaf
175 g butter, cubed
3 garlic cloves, crushed
a bunch of stiff-stemmed fresh thyme sprigs
salt and ground black pepper

1. Cut the bread into 2 cm thick slices.
2. Put the butter and garlic in a small metal or heatproof dish (a tin mug is ideal) and sit it on the hob. Leave to melt. Season with salt and pepper.
3. Dip the thyme into the melted butter and brush one side of each slice of bread. Put the slices, buttered side down, on the griddle. Cook for 1-2 minutes until crisp and golden. Brush the uppermost sides with the remaining butter, turn over and cook the other side. Serve immediately.

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June 2019
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