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June 21, 2014 / mintcustard

Tomato and basil tear and share loaf – outdoor food

Tomato and basil tear and share bread.

Tomato and basil tear and share bread.

The summer solstice is upon us. The BBQ has been nicely seasoned and is as happy to be fired up to make bacon sandwiches for breakfast as it is to grill a butterflied leg of lamb for a dinner with friends. The oven, however, need not feel left out. A loaf of bread was what was needed to mop up the juices and it had to be baked in the oven.

I love the idea of sharing a hunk of bread, ripping a piece off and dipping it into the residues on your plate. I thought about studding the loaf with olives, sundried tomatoes and some basil paste. But then I wondered if it would be possible to make the flavours run through the bread rather than sit on top of it, and here are the results.

Ingredients

A goodway to use up left over passata.

A goodway to use up left over passata.

500g strong white bread flour

150 ml warm water

200 ml passata

1 tsp salt

1 tsp sugar

1 tsp dried active yeast

1 garlic clove pureed with the side of the knife

basil paste or green pesto

How to….

  • Place the warm water, sugar and yeast into a jug and leave until the yeast is activated and foaming.
  • Tip the flour and salt into a large bowl.
  • Add in the yeast mixture, garlic puree and the passata.
  • Using a round ended knife mix until the dough begins to come together.
  • Get your hands into the bowl and knead for a good 10 minutes. This is a very soft dough, but that is what makes the resulting bread easy to tear.
  • Leave in a lightly oiled bowl. Cover the bowl with cling film or in my case a shower cap! The dough needs to double in size.
  • Line a baking tray with baking parchment and preheat the oven to 200c.
  • Once doubled in size, tip out of the bowl onto a very lightly floured surface and knock back. Push the dough into a rectangle.
Basil puree on the dough.

Basil puree on the dough.

  • Smear the dough with basil puree or pesto, roll up and cut into between 8 and 12  pieces depepnding on the size of rolls you prefer.
  • Roll  each piece into a ball shape and place on the baking tray. Push the balls close together making a very freeform loaf.
Freeform loaf!

Freeform loaf!

  • Allow to rise for another 30 minutes.
  • Bake for 25 minutes. Cool for 10 minutes, tear and share.
Delicious warm when t tears easily.

Delicious warm when t tears easily.

  • Best eaten warm when wanting to share and tear, but just as tasty cold wrapped around a hunk of cheese and some ham.

 

Cooking with Herbs Lavender and Lovage
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2 Comments

Leave a Comment
  1. Karen Burns Booth / Jul 8 2014 2:52 pm

    Perfect for summer, I love it!

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  1. Basic loaf of bread #frugalFebruary | mintcustard

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