COURONNE
Makes 1 large loaf
500g white bread flour
7ml salt
15ml castor sugar
10g sachet instant yeast
180ml plain yoghurt, at room temperature
150-200ml warm water
Extra flour for sifting
This loaf was originally shaped into a ring so that the French housewife could simply slip it over her arm when shopping.
Put the flour into a large mixing bowl and stir in the salt, sugar and yeast. Add the yoghurt and enough warm water to make a soft but not sticky dough. Knead the dough until smooth and elastic. Put the dough back into the bowl, cover with cling film and leave to rise in a warm place for about an hour or until doubled in size.
Tip the dough on to a lightly floured surface and knead well. Shape the dough into a round then make a small hole in the centre with your fingertips, then enlarge the hole until it is 12cm wide and the bread ring about 20cm in diameter. Put the ring on to a greased baking tray and mark with 3 or 4 cuts. Grease the base of a small bowl and put it into the centre of the bread to keep the hole intact. Cover and leave to rise for about 30 minutes. Remove from the bowl and sift over some extra flour. Bake at 200°C for 20-30 minutes until well risen and browned. The bread should sound hollow when tapped. Remove and cool on a wire rack.
RYE BREAD
Makes 2
300g (500ml) stone-ground rye flour
300g (500ml) cake flour
10ml salt
15ml brown sugar
10g sachet of instant yeast
50g butter
20ml molasses, or honey
300-400ml lukewarm water
Extra rye flour for sifting
Combine the rye flour, cake flour, salt, sugar and yeast in a bowl. Add the butter and rub it in with your fingertips. Dissolve the molasses or honey in the water and add enough liquid to make a soft but not sticky dough. Place the dough into an oiled plastic bag and leave to rise until doubled in bulk.
Turn the dough on to a lightly floured surface and knead. Divide the dough into two equal pieces. Shape into two loaves and place them on a greased baking tray. Cover with the oiled plastic bag or a clean tea towel and leave to rise for about 20 minutes.
Slash the dough with a sharp knife and sift over some rye flour. Bake at 200°C for 15 minutes then reduce the heat to 180C for 15-20 minutes, or until the loaf sounds hollow when tapped.
POTATO AND CHEESE BREAD
Makes 1
375ml self-raising flour
2 medium potatoes,
peeled and grated
1 onion, peeled and grated
5ml salt
a good grinding of black pepper
15ml chopped rosemary
100g goat’s cheese, crumbled
100g olives, pitted and chopped
1 egg
10ml wholegrain mustard
30-40ml milk
Combine flour, potato, onion, salt, pepper and rosemary in a mixing bowl. Mix in most of the cheese and olives, reserving some for the top. Combine egg and mustard and add, together with enough milk, to the flour mixture to make a stiff dough.
Shape the dough into a round on a floured baking tray. Press the remaining olives and cheese on top. Add the rosemary. Bake at 200°C for 40-50 minutes.
FLOWER-POT ROLLS
Makes 8
450g cake flour
5ml salt
15ml castor sugar
125ml grated Parmesan cheese
10g sachet of instant yeast
45ml chopped parsley
45ml chopped sundried tomatoes
45ml olive oil
200-300ml warm water
Combine the flour, salt, sugar, cheese, yeast, parsley and sundried tomatoes in a bowl and mix well. Add the olive oil and enough warm water to make a soft but not sticky dough. Knead until smooth. Put the dough into an oiled plastic bag and leave to rise until doubled in bulk.
Turn the dough out on to a lightly floured surface and knead gently. Divide the dough into eight portions. Roll each piece of dough into a ball tapered at one end. Drop the dough into terracotta pots which have been oiled and lined with non-stick baking paper. Place pots on to greased baking tray and bake at 200°C for 20-30 minutes until golden brown and they sound hollow when tapped. Remove and serve.
Note: It is better to use sundried tomatoes that are not preserved in vinaigrette as these are too soft. If you do use this kind then only mix into the dough just before shaping the rolls as kneading them into the dough will discolour the dough. - Saturday Star