I am the other half of the mother and daughter duo.
As mentioned on Monday, we usually serve our alternative Sunday roast with a homemade bread roll. To achieve this, we use our favourite white loaf recipe to make a tear and share crown, but feel free to use your loaf own recipe. Here, we include our favourite white loaf recipe, amended from a Paul Hollywood recipe.
Ingredients:
500g Strong White Flour, plus extra for dusting
10g Salt
20g Yeast
50g Softened Butter
290ml Tepid Water
40g Sundried Tomatoes or Sundried Tomatoes in Oil
Oregano
Method:
1. Grease a round springform cake tin, then dust all around inside with flour.
2. If using dried sundried tomatoes, soak in boiling water for 20 minutes.
3. Put flour, salt yeast and butter into a bowl, then add the water, little by little, folding in with your hands until all the flour has been picked up.
4. Tip out onto a lightly floured surface and knead for 5 minutes or use a dough hook if you have a stand mixer, until you have a pliable, soft dough.
5. Put the dough back in the bowl. Cover with a tea towel or cling film and leave to prove for 1 hour.
6. Divide to dough into 14 equal pieces (we like to weigh for accuracy), and roll into balls.
7. Place the balls in the cake tin, spaced evenly apart. Use picture above as a guide if you wish.
8. Make a small well with your finger in the top of each roll, and divide the tomatoes between all 14 wells.
9. Cover with a tea towel or cling film and leave to rise for 45 minutes - 1 hour, until double in size.
10. Pre-heat the oven to 220oC (200oC fan).
11. Once the dough has risen, sprinkle the top with oregano and bake in the oven for 30-35 minutes, until golden and the base sounds hollow.
12. Leave to cool on a wire rack.
This is our favourite loaf/roll recipe. Enjoy on its own with butter, serve with our alternative Sunday roast, or it's also good with paté.
As always, tag us in your creations @rousties - we love seeing what you get up to in the kitchen!
Until next time,
Head Chef x
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