Half baked
If you’re looking for something filling try these savoury breads
Cottage Cheese and Dill Bread
Makes 2
7g dried yeast
125ml warm water
2 tbsp honey
600g plain flour
1 tsp salt
1 small red onion, finely chopped
? cup dill, chopped
250g cottage cheese
1 egg, lightly beaten
125 ml milk
4-5 tbsp olive oil
1 egg yolk
1 tbsp milk, extra
l Combine yeast, water and honey in bowl, cover and stand in a warm place for 10 minutes or until frothy.
l Sift flour and salt into a bowl. Stir in yeast mixture, onion, dill, cheese, egg, milk and oil; mix to a soft dough. Knead dough on a floured surface for about 10 minutes. Place dough in a greased bowl, cover and stand in a warm place until doubled in size.
l Turn dough onto floured surface, knead for 5 minutes; divide in half and shape into a 50cm sausage. Shape into rings, joining well the ends. Place rings onto greased oven trays, cover and stand in warm place until doubled in size.
l Brush bread with combined egg yolk and extra milk. Bake in moderately high oven for 15 minutes; reduce heat to moderate, bake for 15 more minutes or until browned and cooked through.
Corn Bread
Makes 1
7g dried yeast
125ml warm water
125ml warm milk
300g plain flour
60g cornmeal
½ tsp salt
2 tsp cornmeal, extra
l Mix yeast with water in bowl; stir in milk. Sift flour into large bowl, stir in cornmeal and salt. Stir in yeast mixture; mix to a firm dough.
l Knead dough on floured surface for about 10 minutes or until dough is smooth and elastic. Place dough into greased bowl; cover and stand in a warm place until doubled in size.
l Turn dough onto floured surface and knead for 5 minutes. Shape dough into 14cm round, place on lightly greased tray. Slash top of bread to form a cross. Stand covered in warm place for 20 minutes. Sprinkle with extra cornmeal.
l Bake in moderately hot oven for 20 minutes or until bread sounds hollow when tapped.
Olive Bread
Makes one 12cm x 23cm loaf tin
7g dried yeast
1 tsp sugar
1 carton soured cream
2 tbsp warm water
1 egg, lightly beaten
4-5 tbsp olive oil
500g plain flour
3-4 tbsp black olive pate/paste
1 egg, lightly beaten, extra
l Grease loaf tin. Combine yeast, sugar, soured cream and water in bowl, cover and stand in a warm place for 15 minutes or until mixture is frothy. Stir in egg and oil.
l Sift flour into a large bowl, stir in yeast mixture, and mix to soft dough. Turn onto floured surface and knead until smooth. Place dough into lightly oiled bowl, cover and stand in a warm place for 1 hour or until doubled in size.
l Knead once more; roll out to a rectangle 20cm x 26cm. Spread with olive paste, roll up tightly from short side. Place in prepared tin, cover and stand in a warm place until doubled in size.
l Brush loaf with extra egg and bake in moderately hot oven for 10 minutes; reduce heat to moderate and bake for further 25 minutes or until loaf sounds hollow when tapped.
