Back with a Mediterranean bang!!

Hi there!!! Welcome back to my blog. Sorry I haven't been so active in the past few YEARS, cos I've had so much stuff on my hands.

With the ongoing pandemic, an enthusiasm sparked in me. Why waste my time in self-quarantine on my phone, and restart documenting my recipes! Here we go.....

So far, self-quarantine sucks -Yeah. Nothing to do, just on screen 24/7. My hubbie's on work calls, all day. The kids are on their screens too - binging on movies, video gaming etc. Suddenly, it hit me. We're all at home, doing nothing, so why not try a new recipe? The thought caught applause from the family instantly. I was browsing on Google for cool, new recipes which could brighten up the day, when Big P and my husband decided and started making this weird kind of bread, with tomatoes and olives.

A lot of effort went into the bread making. Both of them stayed up late at night, mixing and kneading the dough, chopping and snipping the tomatoes, and clicking the oven's buttons, just to get it right. This was a first even for me!

The next morn, I saw my son hard at work, toasting and roasting the freshly cut slices of baked goodness. The aroma was enough to intrigue my inquisitive mind. What a mesmerising smell! I sat down for breakfast, and took a bite from the orange-tinted slice. Lo and behold! This was the best bread I had ever had!! The tomatoes left a salty touch, along with the kick o' the green olives. The crunchy, crispy crust gave a delightful texture to the palate, along with the soft inner part.

As I write this, I am in dire need of another slice of the loaf of GOLD. This recipe makes 1 loaf of bread. Hope you enjoy this new recipe :):):)

SUN-DRIED TOMATO AND OLIVE BREAD

   Ingredients Needed

     Salt - 1 Tsp

     Active Dried Yeast - 1.5 Tsp

     Water - 110 ml (You could use more if your dough feels dry)

     Bread Flour - 250g(Plus extra for dusting)

     Sun-dried Tomato - 30g, chopped

     Olives - 50g, Green, pitted, chopped

     Method

•    Mix all of the ingredients together, except the tomatoes and the olives.

TIP: Don't put the yeast in direct contact with the salt. Put the flour in between the salt and the yeast.

• Bring all of the ingredients together, and knead for about 20 minutes. 

TIP: You can use a little extra water while kneading, if your dough feels too dry and crumbly.

•    Grease a big bowl, and leave your dough in it to prove for about 25-30 minutes.
•    Cover the surface of the bowl with a damp cloth or fresh wrap.
•   When the dough has approximately doubled in volume, remove it from the bowl and knock it with the back of the palm of your hand. Also, lightly knead the dough, and add the tomatoes and olives while kneading.

• Place the dough back into the bowl and cover with the cloth or fresh wrap . Repeat the same process after a further 25-30 minutes. 
• Preheat the oven to 180ºC or 356°F/gas mark 4.
• After the second knock-back, leave the dough in a greased baking tin for another 25-30 minutes and until it doubles in size. Cover it with a cloth and leave it in a warm area.
• Brush milk onto the finished dough, and place it in the oven.
• Bake for 30-35 minutes, or until it cooks and turns golden

TIP: To check if your bread is cooked, tap the base of the bread with your fingers - if it sounds hollow, then it's ready!

• Remove from the oven, and keep on a wire rack to cool it . Afterwards, toast with butter and serve. Your delicious sun-dried tomato and olive bread is ready!!

A Mediterranean twist, to brighten up the day :):)!!