Sun Dried Tomato And Rosemary Twist Bread

Head straight on to the recipe for Sun Dried Tomato And Rosemary Twist Bread ♥

I have taken the beautiful Challah recipe from Jamie Geller’s Joy of Kosher and used it to make my sun dried tomato and rosemary twist bread. The idea for the twist bread came from watching the very good looking Paul Hollywood on television.

Sun Dried Tomato And Rosemary Twist Bread

I can vaguely remember as a child in nursery school having pieces of paper pinned to my back for my mother to read. I’m sure these included notices of school functions, letters about my behaviour and invitations to parties. I would have had no idea about the invitations and until I was old enough to decide about whether or not I would go to a party, my mother would have replied for me. I don’t know when I reached the age of party consent but I know it was before I hit my teens. Since then my mom has not had to tell anyone if I’m going to a party or not.

Today’s inspirational recipe from Lavender and Lime ♥ Sun Dried Tomato And Rosemary Twist Bread ♥ #LavenderAndLime Click To Tweet

I know someone who still in their 50’s needs her mother to make her excuses. It eventually got to a point where the reasons for not showing up did not count anymore and I realized that extending invitations was just not worth it. I did not want to sit around a table and break bread with someone who didn’t actually want to be with me. The first time I made this Sun Dried Tomato And Rosemary loaf was to share with friends at the Christmas table. When making it the second time the twisting action was easier and the result was somewhat prettier.

Print Recipe
5 from 5 votes

Sun Dried Tomato And Rosemary Bread

Recipe Category: Bread
All Rights Reserved: Adapted from Jamie Geller's Joy of Kosher page 323

Ingredients

  • 680 g bread flour
  • 15 g yeast
  • 118 g fructose
  • 375 mls water
  • 1 egg yolk
  • 60 mls canola oil (if your sun dried tomatoes are in oil, then use that oil, plus extra for the dough)
  • 22 g flaked salt
  • 150 g sun dried tomatoes, drained and chopped
  • 5 g finely chopped fresh rosemary leaves
  • egg wash
  • 10 g sesame seeds

Method

  • Place the flour, yeast, fructose, water, egg yolk and oil into a stand mixer bowl
  • Use a dough hook and knead for 1 minute
  • Add the salt and knead for a further 5 minutes
  • Turn the dough out onto a lightly oiled surface
  • Knead gently and shape into a ball
  • Rub the bowl with a little bit of oil
  • Place the dough back into the bowl, seam side down
  • Cover and leave to prove until doubled in size
  • Lightly oil your hands and punch back the dough
  • Cover and prove for 1 hour
  • Turn the dough out onto a lightly oiled surface
  • Knock back and roll out into a rectangle
  • Spread on the tomatoes and rosemary
  • Roll up tightly, lengthwise
  • Trim off the edges
  • Cut in half, down the middle, but not going all the way to the bottom
  • Slightly open the two halves
  • Twist the dough to resemble a length of rope
  • Shape into a circle
  • Place onto a lined or sprayed baking tray
  • Preheat the oven to 190° Celsius
  • Cover with a damp cloth and leave to prove for 30 minutes
  • Brush with egg wash and sprinkle on the sesame seeds
  • Bake for 10 minutes
  • Reduce the temperature to 175 ° Celsius
  • Bake for a further 45 minutes
  • Remove from the oven and leave on the tray for 15 minutes
  • Place onto a wire rack and leave to cool completely before cutting

Click on the links for conversions and notes.

This is my submission to the Daring Kitchen Challenge hosted by me!

@Daring_kitchen come and see what Tandy created this month for the #DaringKitchen challenge Click To Tweet

What I blogged May 27:

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