Not being able to travel, I have to create things in my kitchen to take us places. This sun dried tomato bread has the flavours of Morocco. This country is going to remain on my bucket list until we can eventually get there.
For years Dave and I have discussed celebrating big birthdays by going away for a night. We would book somewhere for us and close friends for dinner, bed and breakfast. It would have to be far enough away from home to make staying over worthwhile. Yet close enough that people would travel. Last year Dave found an hotel that was once the home of the Ian Fraser-Jones, a local motor racing driver. It seemed like the ideal place to have a small gathering. Looking on booking.com the rates were reasonable, and within our budget. Dave made contact via email stating that he wanted to make an enquiry for 6 couples for the weekend before his birthday. They got back to him saying they were fully booked but could accommodate us the weekend before or after. He then spoke to them telephonically to find out about us going there for an evening.
We would need to see the place before making such a commitment, and we would need to see what the food was like. The receptionist gave Dave a rate of R1000.00 including breakfast for the two of us. He then went to look at booking.com and saw that he could make a reservation for R680.00. Quite a huge price difference. When we looked together that night I told him the most expensive room was R1000.00, not including breakfast, and maybe that is what they were offering us. He phoned the following morning to say he would like to come, and to confirm the restaurant would be open. To which the response was “no, only by prior arrangement”. They were not prepared to make that for us, and so Dave told her to forget it, we would make other plans. Clearly they don’t need our function.
Click on the links for conversions and notes.
Sun Dried Tomato Bread
- 600 g bread flour, plus extra for dusting
- 10 g flat leaf parsley, roughly chopped
- 5 mls ground coriander
- 5 mls ground cumin
- 5 mls smoked sweet paprika
- 8 g instant dried yeast
- 5 mls fine salt
- 330 mls water
- 30 mls olive oil
- 2 cloves garlic, crushed
- canola oil for greasing
- 165 g sundried tomatoes, drained weight if in oil
- Place the flour, parsley and spices into a stand mixer bowl and mix to combine
- Pour the yeast in on one side of the bowl, and the salt on the opposite side
- Add the water, oil and garlic
- Use a dough hook, mix on a slow speed until a dough forms
- Knead for 10 minutes then turn out onto a lightly floured surface
- Shape into a ball and lightly oil the bowl with oil
- Place the dough, seam side down, into the bowl and cover with a shower cap
- Set aside to prove until doubled in size
- Turn the dough out onto a lightly floured surface and roll out into a 45cm x 30cm rectangle
- Orient the dough so that the long edge is in front of you
- Place the sun dried tomatoes into a blender and blitz until smooth
- Smear the mixture onto the dough, leaving a 3cm border at the top
- Roll the dough from the bottom up towards the top, as tightly as you can
- Now orient the dough so that the short edge is facing you
- With the seam side facing down, cut the dough in half lengthwise down the middle, leaving the top attached
- Criss cross the two halves over each other, and seal the bottom edge as best you can
- With the exposed edge upwards, shape into an S shape as you place it onto a lined baking tray
- Leave to rest uncovered while you preheat the oven to 200° Celsius
- Place into the oven to bake for 35 minutes
- Remove from the oven and place onto a wire rack to cool completely
Inspiration published on Lavender and Lime May 17:
Would you plan a celebration away from home?