A delicious, spicy bread to serve with dips and antipasti
INGREDIENTS
- 500g strong white flour
- 300ml water
- 10g active yeast
- 10g salt
- 150g sundried tomatoes in oil
- 1tsp tomato puree
- 2tsp harissa paste
- 1tsp fennel seeds
- sprinkling of sesame seeds
METHOD
- Mix the flour, yeast and salt in a bowl. Mix the harissa with the water
- Remove tomatoes from the oil, roughly chop and add to the bowl
- Pour the oil from the tomatoes into the bowl and add the harissa water
- Combine the ingredients by hand until a rough dough is formed
- Turn out onto a lightly floured surface and knead for 10 minutes
- Put dough into a lightly oiled bowl, cover with cling film and set aside for 2-3 hours
- Turn the risen dough out onto a lightly floured surface and knock back
- Cut the dough into 8 equal pieces and roll out into sausage shapes – 30-40cm long
- Place onto a surface and arrange the 8 strands alongside each other, sticking the top parts together by pressing them down onto the surface
- Number the sausages from 1-8 and take #8 under #7 and over #1
- Repeat the following steps until the plait is finished: #8 over #5; #2 under #3 and over #8; #1 over #4; #7 under #6 and over #1
- Place loaf onto a baking tray lined with baking parchment
- Cover the baking tray with a plastic bag and set aside for about 1 hour
- Pre-heat the oven to 210 degrees C and put a tray of boiling water in the bottom of the oven
- Spray the top of the loaf with a little water and sprinkle sesame seeds on top
- Bake the bread for 35 minutes or until the loaf is hollow-sounding when tapped on the bottom
- Cool on a rack
Advertisements
Mmmm – shall be trying that one. I love spicy things. Although I might cheat and try a 3-way plait rather than get completely tangled with 8!
LikeLike
Pingback: How To Make Rainbow Bagels | Richard Burr