Kalamata, Sundried Tomato and Oregano Bread

DSC_0110

This is the perfect weather to make bread, I sat the dough out on the verandah to rise and after the designated 45mins, it has risen beautifully to a big puffy ball. Finding a warm, draught free place is essential when making good soft bread. I’ve tried many bread recipes over the last few years and I’ve never found a better method than Dan Lepards’. His kneading method is very different to any I’ve come across before, most methods encourage a lot of kneading and being quite rough with the dough where Dans’ method encourages gentleness and more of an emphasis on resting times. If you want to know more about his bread making and other baking techniques I strongly encourage you to buy his book Short and Sweet, it’s very informative and interesting and everything I’ve made from it has turned out perfect.
This recipe isn’t from his book, it’s a mixture of a few different bread recipes I’ve used before as I just wanted to use up the small amount of olives and sun-dried tomatoes I had left over from an antipasto platter we’d had the day before. This then started my brain ticking and inspired some veggie burgers; Honey Roasted Eggplant and Haloumi with Roast Capsicum Sauce (click for the recipe).
Happy baking!

DSC_0193Recipe

Makes 4 large rolls

Ingredients

2 1/2 cups bread flour (regular plain flour is fine though)
7g sachet dry yeast
1 tsp salt
1 tsp sugar
2 tsp dried oregano
2 tbs kalamata olives, pitted and quartered
2 tbs sun-dried tomatoes, thinly sliced
1 cup luke warm water
olive oil
milk

Method

In a large bowl combine the flour, yeast, sugar, salt, and dried oregano. Toss through the olives and sun-dried tomatoes. Add the water and with a wooden spoon, roughly incorporate into a ‘scraggly’ dough. Cover bowl with a damp tea towel and leave for 10 mins.
Lightly oil a clean work surface and hands. Bring the dough together in the bowl and turn out onto the work surface. Gently knead for 1 min. Return to the bowl and cover with tea towel again. Leave for 15 mins. Repeat this process twice more and then leave to rise for 45mins in a warm place. The dough should grow by at least another half.
Turn out onto work surface, oiled again if necessary, and knead briefly. Cut the dough into four even pieces and shape each into a round roll shape. Place on a lined baking tray, cover with the tea towel and leave to rise in a warm place for 45mins.
Pre-heat oven to 180 degrees celcius.
Once the rolls have risen, carefully cut a slit in the top of each roll and brush lightly with milk.
Bake for about 30mins, or until golden brown and sound hollow when tapped on the bottom.
Transfer to a wire rack to cool.

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3 thoughts on “Kalamata, Sundried Tomato and Oregano Bread

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