There will never be a better recipe than my basic bread
made into something special with rosemary and potatoes.
Serve with salad for a very good and tasty light lunch.
Ingredients/ Direcctions:
Mix the flour, salt and yeast in a large bowl.
Make a well in the center, add the oil and water, then mix well.
If the dough seems a little stiff, add 1-2 tbsp water, mix again,
then put on a lightly floured work surface and knead well.
Place the dough in a lightly oiled bowl.
Leave to rise for 1 hour until doubled in size.
Remove from the bowl, knock back the dough,
then spread out with your hands onto a large,
oiled baking tray
Brush with olive oil and make deep indentations with your fingers.
Layer the potatoes and rosemary leaves over the top and drizzle
with a little more of that good olive oil.
Leave to prove for 1 hour until doubled in size.
Heat oven to 500 degees F.
Sprinkle the dough with a little rock salt, if you like.
Bake the bread for 30 mins until it is golden,
the potatoes are tender and it sounds hollow when tapped underneath. Drizzle the loaf with more olive oil,when cooled.
No comments:
Post a Comment