Here is a delicious recipe for a savoury Flower Pot bread courtesy of Delicious Magazine.
FETA, TOMATO & ROSEMARY FLOWER POT BREAD
Basic loaf dough recipe (see below)
240g tub SunBlush tomatoes,
1 tbsp oil
2 tbsp finely chopped fresh rosemary
150g crumbled feta
METHOD
How to make feta, tomato and rosemary bread
1. Drain a 240g tub Sundried tomatoes, reserving 1 tbsp oil and 8 tomatoes. Chop the rest. Make the dough for a basic white loaf, but add 2 tbsp finely chopped fresh rosemary to the flour and mix in the reserved oil, chopped tomatoes and 250ml warm water. Knead, then knead in 150g crumbled feta.
2. Shape into 8 balls and put in 8 well-oiled and floured 7cm terracotta pots. Prove for 30 minutes. Top with more feta and a reserved tomato, and push in a small, wet rosemary sprig. Bake for 25 minutes.
BASIC WHITE BREAD
INGREDIENTS
500g strong white bread flour, plus extra for dusting
1 tsp fine salt
7g sachet fast-action dried yeast
1 tbsp olive oil, plus extra for greasing
METHOD
How to make basic white rustic loaf
1. Sift the flour and salt into a large bowl. Stir in the yeast. Make a well in the centre and gradually mix in 300ml warm water and the oil until the dough comes together - add a dash more water if it seems dry.
2. Tip out onto a lightly floured surface and knead the dough for 5 minutes, until smooth. Shape like a rugby ball and put onto an oiled, large baking sheet. Set aside in a warm place for 40 minutes or until doubled in size. This is known as proving or rising.
3. Preheat oven to 220°C/fan200°C/gas 7. Make deep slashes with a sharp knife in the top of the dough and dust with flour. Bake for 20-25 minutes, until risen, golden and cooked. To test if it's ready, tap the base of the loaf - it should sound hollow. Cool on a wire rack and slice to serve.
the give and take of getting things done
16 hours ago
Oh my goodness, these look delicious! Definitely making these.
ReplyDeleteOh, this sounds decadent! Thank you for sharing. I'll need to find myself a converter online. Yum!
ReplyDelete