Breads, Cakes & Bakes

Aegean Bread; Asparagus, Sundried-Tomato & Olive

Posted by Cigdem Sidney on

#BXLLOCKDOWN DAY 44

“HERO” WEEK / ASPARAGUS / RECIPE 4

Finally I have joined the “The Great Quarantine Bake-Off” and baked myself a bread. Of course I couldn’t make just any bread, it had to be special. I decided to call my bread “Aegean” because of all the flavours it carries so gracefully. To me these are the flavours of the Aegean.

I couldn’t find any rye or wholemeal flour or yeast of any kind for that matter, so I decided go with what they had on offer in the “ALL IN” bread mixes. I have to admit, it is very easy to use, the instructions are very clear and if you wanted to you could simply make it without all the extra ingredients.

WHAT YOU NEED:

  • 500gr All in Flour mix
  • 350ml of warm water
  • 4 asparagus spears, sliced
  • 1/4 cup pitted black olives
  • 1/4 cup pitted green olives
  • 1/4 cup sundried tomatoes, roughly chopped
  • 1/4 cup mozzarella (or any cheese you prefer)
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 2 tsp sweet paprika
  • 1 tsp chili flakes (optional)

WHAT YOU DO:

  1. Mix the the herbs and spices into the flour in the bowl, and then add water (in a mixer with the hook attachment)
  2. Mix it together until it forms a consistent dough, (about 10 minutes)
  3. Remove the hook, cover the dough and let it rest for 30 minutes
  4. In the meantime, heat oven to 50C (this is for the second dough resting -and- not for baking)
  5. Once the resting is over, it is time mix all the ingredients to the dough. Place all the ingredients in a separate bowl, mix it well (Reserve 5 asparagus tips and a few olives for the top for later)
  6. Add the mixture to the dough, mix the ingredients into the dough without playing with it too much
  7. Now take it out of the mixing bowl and place it in the lined and prepared tin you want to bake it in
  8. Cover it with a dish towel and place it in the warm oven for another 45 minutes (the second rest)
  9. Once the resting time is over, take out the dough (which should have doubled in size by now) and increase the oven heat to 230C
  10. Make cuts on the top and add the asparagus spears and the olives you saved earlier, to decorate
  11. Spray it, or pat it with a bit of water and then place it in to oven to cook for 45-50 minutes (until the loaf feels firm to the touch and is golden and crusty on top. Cool in the tin for 5 mins, then turn out and cool on a wire rack

ENJOY!

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