Monday, 30 May 2016

Daring Kitchen May 2016: Sun-dried Tomato and Rosemary Twist Bread

This month we were challenged to make twist bread by Tandy of Lavender and Lime. I love making bread, it's something that I do every couple of weeks anyway, but this was a special bread and definitely required more effort than my normal brown loaf!! It is yummy though stuffed with all those sun-dried tomatoes and rosemary.

Sun-dried Tomato and Rosemary Twist Bread
(adapted from Jamie Geller's Joy of Kosher)

680g / 5 1/2 cups (spooned & scraped) bread flour
15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast
118g / 1/2 cup + 1 Tbsp granulated sugar
375ml / 1 1/2 cups water
1 large egg yolk
60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough
22g / 3 1/2 tsp flaked salt
150g / 1 1/3 cups sun dried tomatoes, drained and chopped
5g / 1 tsp finely chopped fresh rosemary leaves
1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash
10g / 1 Tbsp sesame seeds
1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl
NOTE: If using active dry yeast, activate it in the water for 5 minutes first
2. Use a dough hook and knead for 1 minute
3. Add the salt and knead for a further 5 minutes
4. Turn the dough out onto a lightly oiled surface
5. Knead gently and shape into a ball
6. Rub the bowl with a little bit of oil
7. Place the dough back into the bowl, seam side down
8. Cover and leave to prove until doubled in size
9. Lightly oil your hands and punch back the dough
10. Cover and prove for 1 hour
11. Turn the dough out onto a lightly oiled surface

12. Knock back and roll out into a rectangle
13. Spread on the tomatoes and rosemary
14. Roll up tightly, lengthwise
15. Trim off the edges
16. Cut in half, down the middle, but not going all the way to the bottom

17. Slightly open the two halves
18. Twist the dough to resemble a length of rope

19. Shape into a circle

20. Place onto a lined or sprayed baking tray
21. Cover dough with a damp cloth and leave to prove for 30 minutes
22. Preheat the oven to 190°C / 375°F / Gas Mark 5
23. Brush with egg wash and sprinkle on the sesame seeds
24. Bake for 10 minutes
25. Reduce the temperature to 175°C / 350°F / Gas Mark 4
26. Bake for a further 45 minutes
27. Remove from the oven and leave on the tray for 15 minutes
28. Place onto a wire rack and leave to cool completely before cutting

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