This is probably my mother-in-law’s favourite food out of everything that I make. I must admit, it is pretty delicious. I’m not actually supposed to eat gluten, but even this bread is irresistible to me.
SMALL LOAF RECIPE:
- 250 gr flour (Don’t worry if you go about 10gr over or under)
- 5 gr yeast
- 5gr sugar
- 3ml salt
- 225ml very warm water
BIG LOAF RECIPE:
- 500 – 530gr wheat flour
- 1 sachet yeast (10r)
- 8gr sugar
- 5gr salt
- 500ml very warm water
1. Sieve the dry ingredients together in a mixing bowl. (Some of the sugar granules don’t go through, just pour it straight in.)
2. Add the warm water and allow it to mix in a mixing bowl for 10 minutes. I like to take the dough paddle, and just mix the ingredients together before leaving it to knead in the machine for the 10 minutes, as sometimes the paddle doesn’t catch all of the ingredients.
3. After the 10 minute mixing is up, you can now add SLICED RED ONIONS, DEPITTED OLIVES, or SUNDRIED TOMATOES into your dough, OR you can leave it plain and just add any of the ingredients mentioned above on top of the loaf before baking. In these loaves I chose to keep it plain on the inside, but added ROSEMARY SPRIGS, OLIVES and COURSE salt to the top just before baking.
You can pretty much decide on what you’d like to add in or on to the bread. If you’re planning on adding something into the dough, just give it a quick mix with the paddle.
This dough is also not a typical dough. It’s not thick and manageable by hand. It’s quite a sticky and runny dough. So don’t be alarmed if it’s not looking as what you’d expect a bread dough to look like.
4. Leave the dough in the mixing bowl after it’s 10 minutes, cover with cling wrap and a kitchen towel. Leave it in a warm place until it’s almost doubled in size. (I’ve left it in the sun on a table outside. I’ve left it in an oven after using it much earlier before and it had cooled down.) This rising process doesn’t normally take too long. It’s about 20-30 minutes, but can sit longer if you need it to.
5. I like to spray non-stick spray on to the oven tray, and topping it off with flour to prevent the loaf from sticking after it’s baked.
6. Pour the batter on to the prepared tray and help it along with a wet spatula. Use the spatula to shape it into a rustic looking oval. It isn’t going to look perfect, but that is just the point.
7. Top it with ingredients mentioned in step 3 (optional). But always top it off with ROUGH SALT, or SALT FLAKES and herbs like fresh ROSEMARY, dried oregano or dried rosemary. What ever you have available.
8. Bake in the oven at 220degC for about 25 to 30 minutes. No less than 30 minutes for the larger loaf recipe. It should come out golden to more brown. If you tap on the bottom of the loaf, it should have a hollow sound.
I don’t have specific measurements for the extra toppings I’ve mentioned, because I just add what and how much I feel like adding. So just go with your gut feeling 🙂
It’s a very simple recipe, but definitely not a simple taste on the buds. Give it a try! If you have any questions, just ask in the comment box and I’ll get back to you as soon as I can.