These irregular shaped sun-dried tomato and basil rolls are so good, I could eat them every day. But I can’t. I do make these all the time on the yacht. They freeze well, defrost well and can be heated gently in the microwave or in the oven. What follows is a method of sorts...... more of a feeling really. You've got to find your way with bread, so be prepared for a fair amount of trial and error. It may get frustrating, but the satisfaction of baking your own bread is a serious one.
Rolls or Loaf
This recipe works for both.
I am using MARRIAGES STRONG FLOUR. Very good indeed.
Ingredients
500g Strong Bread Flour - I use Marriages Flour, extremely good quality.
300g Warm Water
12g Yeast - Fresh or Dry
3 Tbsp Extra Virgin Olive Oil
150g Sun-Dried Tomatoes
1 Bunch Basil
Pre-heat your oven to 220C or 430F
Yeast
Fresh or Dry
Chop
The tomatoes and add to the flour, yeast and salt
Add the warm water to the above in your bowl.
Mix
In machine or by hand for 10 minutes.
Dust
Your work surface with flour and roll the dough in a ball.
Work
The dough.
Work
It some more.
Place
In a large bowl and let it proof for 1 hour.
Risen
Doubled in size.
I don't do the usual kneading. I just shape and cut after second proof.
Place
On floured surface, flour bread, cut into shapes.
Transfer
Onto a lightly floured or grease tray. Cover and proof for 30 minutes.
Doubled
In size, ready for baking.
Bake
12 minutes
If you can, try and spray the bread/rolls with water just before they go in the oven. It will give you bread with a better crust.
Cool
Serve same day
I have links in the recipe to the flour I use. Just in case you want to buy it.......