Angela Day
Johannesburg - There are few things in life better than the aroma of a freshly baked loaf of bread being taken out of the oven and eating it while fresh and warm.
Banting be damned!! This is my biggest weakness in life.
One of the most therapeutic pastimes for stress relief is kneading dough. The feel and texture of the dough in your hands and the motion of pushing and kneading it is something everyone should try at least once in their life.
Even if you mix your dough in an electric mixer you should always include a time of hand kneading as well.
These days it is hard to find fresh yeast and most recipes can be made using the instant dry yeast which is readily available in most supermarkets. The rule of thumb is that every 10g sachet of instant dry yeast is sufficient to raise up to 1kg of flour. If you use more flour then add another sachet. If using less than 1kg still use the whole packet of yeast.
I have to admit that if I am in a hurry to get my bread dough risen, I often add two sachets of yeast and this definitely speeds up the process without affecting the taste or texture too much.
RED PEPPER FOCACCIA
Makes 2
4x250ml cake flour
10ml salt
15ml castor sugar
10g sachet instant yeast
45ml olive oil
250ml warm water
FILLING
1 red pepper
1 yellow pepper
30ml olive oil
2 red onions, peeled and sliced
salt and pepper
15ml balsamic glaze
sea salt flakes
chopped rosemary
extra olive oil
Combine the flour, salt, sugar and yeast in a bowl and mix to combine. Add the olive oil and enough warm water to make a dough that is soft but not sticky.
Knead well until smooth and elastic. Place the dough into an oiled plastic bag and set aside in a warm place to rise until doubled in size.
FILLING: Cut the peppers into 3 slices, removing the pith and seeds.
Place on a baking tray and place under a heated grill until the skins are charred and blackened. Remove from the oven and place in a bowl. Cover with cling wrap to sweat.
When cool enough to handle, remove the charred skin from the peppers. Cut the peppers into strips.
Heat the oil in a frying pan and fry the onions until soft. Add the sliced peppers, balsamic glaze and seasoning to taste. Remove from the heat and cool.
Remove the dough from the plastic bag and knead gently. Divide the dough in half. Roll each piece into an oval shape about 30x15cm. Spread each with half the pepper mixture. Then fold the dough over the filling.
Place on a baking tray and set aside to rise for 30 minutes.
Use the back of a wooden spoon to press the top of the dough to form indentations. Pour over extra olive oil, sprinkle with salt flakes and rosemary.
Bake at 200°C for 20-30 minutes until the loaves are golden brown and sound hollow when tapped. Remove from oven and put on a cooling rack.
APPLE AND CINNAMON TWIST
Makes 2
DOUGH
750ml cake flour
60ml castor sugar
10ml salt
10g packet of instant yeast
60g butter, melted
5ml vanilla extract
250ml milk, warmed
1egg beaten
FILLING
3 green apples, grated
10ml ground cinnamon
125ml castor sugar
15ml lemon juice
60ml flour
125ml chopped pecan nuts
GLAZE
250ml icing sugar
3ml vanilla extract
water to mix
DOUGH: In the bowl of an electric mixer fitted with a dough hook, combine the flour, sugar, salt and yeast. Mix to combine.
In a jug, combine the butter, vanilla, milk and egg. With the machine running add enough liquid to the flour to make a dough that is soft but not sticky. Knead the dough well until smooth and elastic.
Place the dough into an oiled plastic bag and set aside in a warm spot to rise until doubled in size.
FILLING: Combine all the ingredients and mix well.
Remove the dough from the bag and turn onto a floured surface. Knead gently. Divide the dough in half. Roll out the one half to a rectangle 25x 30cm.
Spread half the apple mixture over the dough. Roll up the dough to form a log. Place the log onto a baking tray lined with a silicone mat or non-stick baking paper.
Use a pizza cutter or sharp knife to cut the log in half lengthwise. Twist or braid the two pieces together, pinching the ends. Repeat with the remaining dough and filling.
Cover the logs and set aside to rise for 30 minutes. Bake at 180°C for 40-50 minutes until browned and cooked through.
Remove and cool on the tray for 10 minutes before transferring to the cooling rack. Pour over the glaze and allow to cool.
GLAZE: Put the icing sugar in a bowl. Add the vanilla and enough water to make a thick glace icing.
PESTO LOAF
Makes 1 loaf
500ml cake flour
250ml wholewheat flour
10ml salt
15ml sugar
10g sachet instant yeast
125ml grated Parmesan cheese
60ml olive oil
300ml warm water
FILLING
125g prepared pesto
125ml grated Parmesan cheese
Combine the flours, salt, sugar and yeast in a bowl. Stir in the grated Parmesan.
Add the olive oil and enough warm water to make a dough that is soft but not sticky.
Knead well until smooth and elastic. Place the dough into an oiled plastic bag and set aside to rise in a warm place until doubled in size.
Remove the dough from the bag and knead gently.
Roll the dough out on a floured surface into a 30x40cm rectangle. Spread the dough with the pesto and sprinkle with cheese. Roll the dough up to form a log. Use a pizza cutter or a sharp knife to cut the log in half lengthwise.
Twist the two strands of dough together and place the dough into a 15x30cm greased loaf pan. Cover and set aside to rise for 30 minutes.
Bake at 190°C for 30-40 minutes until a skewer inserted into the loaf comes out clean and the loaf sounds hollow when tapped.
Remove and turn the loaf onto a cooling rack.
Delicious served warm with butter.
OLIVE FOUGASSE
Makes 2
750ml cake flour
10ml salt
10ml castor sugar
10g sachet instant yeast
45 olive oil
250ml warm water
100g black olives, pitted and chopped
45ml chopped fresh rosemary
Combine the flour, salt, castor sugar and yeast in a bowl and mix to combine.
Add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well.
Remove the dough from the bowl on to a floured surface and mix-in the olives and rosemary.
Place the dough into an oiled plastic bag and set aside in a warm place to rise until doubled in size.
Remove the dough from the bag and knead gently.
Divide the dough in half. Roll each half into a large oval about 30x40cm. Place on a baking tray lined with non-stick baking paper.
Cover and allow the dough to rise for 30 minutes.
Use a blunt knife to make incisions in the dough, opening up the incisions with your fingers to make a hole.
Brush the dough with olive oil, sprinkle with salt and chopped rosemary and bake at 200°C for 20-30 minutes until golden and baked through and the dough sounds hollow when tapped.
Remove and serve the bread warm.
The Angela Day cooking column is published in The Star, Cape Argus, Pretoria News and Daily News