Hello everyone,
One of my favorite things to cook is bread as I find it so relaxing the process of making bread, you can also experiment with so many flavors; which is exactly what I did with my cottage loaf. I defiantly looked at towards Spain for inspiration to turn a old classic into a modern dish.
I decided to go with fresh chili's, sun-dried tomato's and paprika for my cottage loaf, and it looked brilliant taken out of the oven with the fresh chili and tomato shining threw the 2 layers. So here is my own recipe for my Spanish influenced cottage loaf.
Ingredients
- 600g of Strong White Flour, plus extra for dusting
- 2 tsps of salt
- 7g sachet fast action yeast
- 4 tbsp Olive Oil
- 300ml water (add more if needed)
- 9 Sun-dried tomato's, cut in half
- 1 chili, sliced
- 1 tsp Paprika
Method
- Mix the flour, salt and yeast, paprika in a large bowl. Make a well in the center, then add the oil and water, and mix well and add the sun-dried tomato's and chili. If the dough seems a little stiff, add 1-2 tbsp water, mix well then tip onto a lightly floured work surface and knead. Spit the dough into one large ball of dough and a smaller ball of dough, place the small one on top of the large one and pinch them gently together so they are not fully stuck to together. Once the dough is satin-smooth, place it in a lightly oiled bowl. Leave to rise for 1 hour until doubled in size or place in the fridge overnight.
- Heat oven to 220C/fan 200C/gas 7. Dust the loaf with flour and cut a cross 4 lines using a knife on the top of the small loaf and 4 line on the rim of the largest ball of dough. Bake for 25-30 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack, and then dust some flour on top to finish.
- 2 simple steps all is needed to make this flavorsome Cottage Loaf, so have a go and tell me how it went in the comments below.
So have a delicious week and I will see you next post,
Love Jasmine
