Artisanal Feta & Sundried Tomato Bread | 2-Ways
|
Ingredients List:
- 325ml tepid water
- 500g + 100g all purpose flour
- 1 heaping tsp. dry active yeast
- 1 tsp. sugar
- 200g sundried tomatoes in oil
- 200g feta cheese
- 1/4 cup Greek extra virgin olive oil
- Sesame seeds for garnish
- Salt to taste
|
Method:
- In a small bowl, mix together water, yeast and sugar and set aside
- In a large mixing bowl, combine flour, crumbled feta, sundried tomatoes and oil from tomatoes
- Add yeast mixture to flour and mix well for about 10 minutes or until dough pulls away from bowl sides
- Kneed dough to release glutens (about 5 minutes)
- Place in olive oil lined bowl, cover with a kitchen towel and let proof somewhere warm for 2 hours
- Once dough has finished first proofing, punch dough down and kneed a little more
- Divide dough into 2 equal parts (do this step ONLY IF you are making loaf and rolls). Otherwise just keep dough 1 piece
- Place dough into desired shape abn allow to proof 1 more hour in pan(s)
- Pre-heat oven to 375*f/180*c
- Brush bread dough with water and sprinkle with sesame seeds
- Bake for 45-60 minutes
|
Notes & Tips:
- Makes 1 large loaf, 2 smaller loafs or 12-18 rolls
- Adjust flour measurements according to dough
- Can easily be frozen