Sundried-tomato And Olive Bread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 10 |
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A hearty, savoury Mediterranean bread perfect for pairing with flavoured dipping oils, tomato-pasta dishes and hearty soups. Ingredients:
10-12 dry-packed sundried tomatoes |
1/4 cup white wine |
1/4 cup boiling water |
1 1/2 cups white flour |
1/2 cup bulgur, uncooked |
1/2 tbsp sugar |
1/2 tbsp baking powder |
1/2 tsp baking soda |
1 tsp salt |
good handful fresh chives, basil and rosemary |
2 tbsp chunked good-quality asiago cheese (not pre-grated!) |
2 tbsp apple butter |
1/2 cups sour cream |
1/4 cup milk |
1 egg |
3/4 cup pitted black olives, chopped fine |
Directions:
1. Snip the tomatoes into small pieces with a pair of kitchen shears.
2. Combine the boiling water and wine, add tomatoes and soak 30 minutes. Drain.
3. Mix the flour, bulgur, sugar, baking powder, baking soda and salt in a large bowl.
4. Cut the apple butter into the flour mixture until it gets to a coarse meal.
5. Combine all the herbs and cheese in a food processor and chop very finely.
6. Add herbs and cheese to flour and mix well.
7. Seperately, mix the sour cream, milk and egg until well beaten.
8. Mix milk mixture into the dry ingredients until very well combined.
9. Add in the olives and soaked, drained tomatoes.
10. Turn the dough out onto a floured board and knead until smooth, adding flour if necessary (about 10 minutes).
11. Shape dough into an oblong loaf, place on a cornmeal-dusted cookie sheet.
12. Slash the top of the bread.
13. Bake 40 minutes in a 375 degree oven.
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