BBD #41 - Oregano-Tomato-Swirl-Bread
Happy Anniversary to Bread Baking Day!
BBD celebrates this month its 4th anniversary. Visit the BBD archive to see what kind of breads we baked during the last 4 years. Amazing, isn't it?
All started with the theme bread with herbs. To pay homage to the first BBD lovely Connie from my discovery of Bread invites us to bake Bread with local herbs and/or spices.
I live in Southern Spain, so I can luckily harvest different kind of herbs all around the year. The most common are Lavender, Rosemary, Sage, Parsley , Thyme and Oregano but I have also Lemongras, Chive, Tarragon and until a few weeks ago Lemon Verbena, unfortunately the plant died. Of course I have also Basil but until now I never was lucky over-wintering it.
So which herb should I use for the bread? I love Oregano and as I had some dried tomatoes in the pantry I made the following bread.
Oregano-Tomato-Swirl-Bread
makes 2 small loaves
75 g flour
50 g water
1 g fresh yeast
1 g salt
Final dough
175 g flour
100 g water
5 g fresh yeast
3 g salt
preferment from above
Filling
6 halves of dried tomatoes
4 sprigs of oregano
1 tbs olive oil
Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature. Or if your room temperature is about 16 C just let it rise at room temperature until next morning.
Final dough: Mix yeast and flour. Add water to the preferment and dissolve. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
Filling: Chop the tomatoes and oregano finely and mix with olive oil.
Divide dough and roll out into two rectangles. Spread evenly the filling on top of the dough and roll up. Cover loaves and let rise for about 60 minutes.
Preheat oven and baking tray to 220 C. Bake loaves for 15 minutes, open oven door quickly to release steam, and bake another 10-15 minutes. Remove loaves from oven and let cool on a wire rack.
More recipes and entries in English.
+++ Das könnte auch schmecken / You might also like: +++
BBD celebrates this month its 4th anniversary. Visit the BBD archive to see what kind of breads we baked during the last 4 years. Amazing, isn't it?
All started with the theme bread with herbs. To pay homage to the first BBD lovely Connie from my discovery of Bread invites us to bake Bread with local herbs and/or spices.
I live in Southern Spain, so I can luckily harvest different kind of herbs all around the year. The most common are Lavender, Rosemary, Sage, Parsley , Thyme and Oregano but I have also Lemongras, Chive, Tarragon and until a few weeks ago Lemon Verbena, unfortunately the plant died. Of course I have also Basil but until now I never was lucky over-wintering it.
So which herb should I use for the bread? I love Oregano and as I had some dried tomatoes in the pantry I made the following bread.
Oregano-Tomato-Swirl-Bread
makes 2 small loaves
75 g flour
50 g water
1 g fresh yeast
1 g salt
Final dough
175 g flour
100 g water
5 g fresh yeast
3 g salt
preferment from above
Filling
6 halves of dried tomatoes
4 sprigs of oregano
1 tbs olive oil
Preferment: Mix all ingredients together, knead and let rise for 2 hours at room temperature then put in fridge overnight (12 to 24 hours). Before using let preferment get back to room temperature. Or if your room temperature is about 16 C just let it rise at room temperature until next morning.
Final dough: Mix yeast and flour. Add water to the preferment and dissolve. Add all ingredients except salt and knead on low speed for 4 minutes. Add salt and mix another 6 minutes on a higher speed. Cover and let rise for 60 minutes, after 30 Minutes make 1 stretch and fold.
Filling: Chop the tomatoes and oregano finely and mix with olive oil.
Divide dough and roll out into two rectangles. Spread evenly the filling on top of the dough and roll up. Cover loaves and let rise for about 60 minutes.
Preheat oven and baking tray to 220 C. Bake loaves for 15 minutes, open oven door quickly to release steam, and bake another 10-15 minutes. Remove loaves from oven and let cool on a wire rack.
+++
Excellent bread, even Y. loved it and he is normally not fond of Oregano.
More recipes and entries in English.
+++ Das könnte auch schmecken / You might also like: +++
BBD #41
BBD #41