Sunday, 24 August 2014

Nothing like Fresh Bread - Rosemary Bread, Cheese Bread, Onion and Tomato

Making the dough

500g of white flour
1 tblsp yeast
1 tblsp cooking oil
1 tsp of salt
2 cups (500ml) warm water

Sift together the yeast, salt and flour. Make it into a pile on a clean surface and make a dip in the middle. Pour the cooking oil in the dip and add a little bit of the water. Start to fold, using your hands, the flour into the centre of the dip. All the while adding the water bit by bit. Do this until the dough no longer sticks to your hands. (You will know if you need all the water, as the above amount is an estimate. You may need less, you may need a bit more). After which knead the dough for a little bit longer. Then leave it with a metal bowl over the top of it for 30 minutes so that the dough can rise. Once it is ready follow the method regarding the different types of bread you want to make. Then stick it in the oven at 290 degrees celsius for 30 minutes or until it is cooked.

Rosemary bread

As much dry rosemary as you desire

Sprinkle the rosemary through the dough you have made following above instructions.

Cheese Bread

50g grated cheddar
1 egg

Flour a clean surface and then roll out the dough as made by the instructions above. Brush the whisked egg over the thinly rolled dough. Sprinkle the cheese evenly on top. And then fold is up as you wish. You might like to follow Dixon's lead below! Then into the oven 290 degrees celsius for 30 minutes or until cooked.

Onion and Tomato Bread

1 tblsp cooking oil
1 1/2 onion
2 tblsp tomato ketchup
1/2 cube vegetable stock
Pinch of salt
Pinch of pepper

Dough as above. Finely chop and fry the onion off in the cooking oil until soft and golden. Mix with the tomato ketchup, vegetable stock, salt and pepper to taste. Roll out the dough and spread on the mixture as below.

Roll up as you so desire. Dixon's secret is to drizzle a few drops of water over it before putting it in the oven. 290 degrees celsius for 30 minutes or until cooked.

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