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Olive Tapenade

This Ancient Roman dish makes the perfect appetizer. You can use the Tapenade, also known as Olive Paste, as a condiment, with pasta or as a spread.  Be sure to try Olive Tapenade Palmiers.

500 ml black Kalamata olives
1 sprig of fresh rosemary
Pinch of dried thyme
5 ml anchovy paste
45 ml extra virgin olive oil

  1. Pit the olives with an olive pitter or and transfer it to the bowl of a blender
  2. Remove the rosemary leaves from stalks and chop it finely before adding it to the blender as well.  Discard the stalks.
  3. Add the thyme and anchovy paste and blend thoroughly until the mixture forms a paste.
  4. Add the extra virgin olive oil a teaspoon at a time, keeping the olive paste more on the “dry” side.
  5. Transfer the paste to a serving dish and serve with bruschetta, crostini, vegetable crudités, etc.

blackolivetapenade

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Olive Oil & Parmesan Pop Corn

This is a new and tasty take on traditional butter popcorn.  It is quick and easy to make and will let the compliments roll in!

30 ml olive oil, or enough to coat the bottom of the pan
125 ml popcorn kernels
125 ml grated Parmesan cheese
15 ml salt

  1. Add oil to a large saucepan over medium-high heat.
  2. Place 3-4 individual kernels in the pan and cover.
  3. Once they pop, uncover the pan and add in the rest of the kernels so that they form a single layer on the bottom of the pan.
  4. Cover, and give the pot a shake so that they all get coated with the oil.
  5. Once the popcorn kernels start popping furiously, give the pot a good shake every 15 seconds or so to help the un-popped kernels fall to the bottom, which prevents burning.
  6. When the popping dies down, immediately pour the popcorn it into a large bowl with a lid, and sprinkle with the Parmesan and salt.
  7. Seal the bowl with its lid and give it a good shake.  The heat and moisture from the popcorn will help the toppings stick to the popcorn much better this way.
  8. Transfer to a serving dish or individual servings dishes and serve.

Olive-Oil-and-Parmesan-Popcorn

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Olive Oil, Chocolate & Almond Cake

This decadent cake have been adapted from the original recipe by Nigella Lawson.  It is gluten-free, which makes it a great option for family members or guests that are gluten intolerant.

150 ml olive oil (plus more for greasing)
50 g good-quality cocoa powder (sifted)
125 ml boiling water
10 ml vanilla extract
150 g ground almonds or almond meal
2.5 ml bicarb of soda
1 ml salt
200 g castor sugar
3 large eggs

  1. Preheat your oven to 170 ° C and grease a 22 or 23 cm springform tin with a little olive oil and line the base with baking paper.
  2. Sift the cocoa powder into a bowl or jug and whisk in the boiling water until you have a smooth, chocolatey, still runny (but only just) paste.
  3. Whisk in the vanilla extract, then set aside to cool a little.
  4. In another smallish bowl, combine the ground almonds (or flour) with the bicarbonate of soda and pinch of salt.
  5. Put the sugar, olive oil and eggs into the bowl of a stand mixer with the paddle attachment (or other mixing bowl and electric hand mixer) and beat for about 3 minutes until you have a pale, aerated and thickened cream.
  6. Turn the speed down a little and pour in the cocoa mixture, beating as you go, and when all is scraped in you can slowly tip in the grounds almonds or almond meal.
  7. Scrape down, and stir a little with a spatula, then pour this dark, liquid batter into the prepared tin.
  8. Bake for 40-45 minutes or until the sides are set and the very centre, on top, still looks slightly damp. A cake tester should come up mainly clean but with a few sticky chocolate crumbs clinging to it.
  9. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin.
  10. Leave to cool completely or eat while still warm with some ice cream, as a pudding.

Makes: 8 to 12 slices.

Variations:
Replace the almond meal with 200 ml cake flour.

ChocolateOliveOilCake

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Roasted Olives

These olives can be served warm as part of an antipasti or meze platter.  Tip:  Always buy whole olives and pit them yourself with an olive pitter.

500 ml brine-cured olives, rinsed and pitted
60 ml extra-virgin olive oil
2 ml crushed red pepper flakes (optional)
Pinch of freshly ground black pepper
3 rosemary sprigs

  1. Preheat the oven to 200 ° C.
  2. Combine the ingredients in an 20 cm square baking dish, cover with foil and bake until fragrant and heated through – 20 to 30 minutes.
  3. Transfer to a serving dish and serve warm as part of an antipasti platter or stir into cooked pasta, etc.

Recipe adapted from Sarah’s Cucina Bella.

Roasted-Olives

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Olive Oil & Stracciatella Ice-Cream

The Italian word, stracciatella, means “little shreds” and describes the chocolate incorporated into ice cream. You achieve this by slowly drizzling melted chocolate into the ice cream just before it is finished churning. As the melted, slightly warm chocolate hits the frozen ice cream, it immediately sets and hardens into small little flakes. It sounds complicated, but it is easy and straight-forward.

300 ml milk
125 ml/100 gsugar
pinch of sea salt
250 ml heavy cream, chilled
6 large egg yolks
125 ml high-quality extra virgin olive oil
100 g dark chocolate, roughly chopped
30 ml coconut oil

  1. Combine the whole milk, granulated sugar, and salt in a medium saucepan.
  2. Whisk together the egg yolks in a large separate bowl and set aside.
  3. Place the milk mixture over medium-low heat and heat until just barely beginning to simmer.
  4. Remove from the heat and slowly temper the milk mixture into the egg yolks, whisking continuously as you pour.
  5. Return the ice cream base to the saucepan, and heat over medium-low heat, stirring continuously, until the mixture coats the back of a wooden spoon.
  6. Place the heavy cream in a large, clean bowl or container (that can easily be set over an ice bath for cooling).
  7. Once the ice cream base is thick, pour it through a fine-meshed sieve over the cream. Whisk mixture together.
  8. Slowly whisk the olive oil into the ice cream base–pouring the oil in a thin stream with your other hand as you whisk.
  9. Place the mixture over an ice bath, stirring every 10 minutes or so, until the base has cooled.
  10. Place ice cream base in an airtight container and set in the refrigerator until it has completely chilled.
  11. Churn ice cream in an ice cream maker according to the manufacturer’s instructions.
  12. Melt the chocolate in a double-boiler and stir in the coconut oil.
  13. In the last few minutes of churning, drizzle the chocolate mixture in a thin stream into the ice cream as it is churning.
  14. Place the ice cream in an airtight container, cover the surface of the ice cream lightly with parchment paper or plastic wrap.
  15.  Freeze the ice cream for a minimum of 4 to 6 hours, or until firm enough to scoop.
  16. Serve straight out of the container, or alternatively, you can drizzle the ice cream with a tiny bit of olive oil and sprinkle of sea salt!

olive-oil-stracciatella-ice-cream

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Olive Oil Cake

This is simple cake which can be easily be altered to personal taste by adding different flavouring ingredients.  The addition of the olive oil reduces the saturated fat of the recipe.

500 ml self-raising flour
200 ml sugar
pinch salt
200 ml olive oil
2.5 ml vanilla essence or extract
3 large eggs
150 ml milk

Flavouring Ingredients
10 ml caraway or aniseed or
10 ml grated orange or lemon zest plus 15 ml orange or lemon juice
125 ml chocolate chips or
50 g flaked almonds, toasted plus 2 ml almond essence

Sweetened Whipped Cream (optional)
250 ml cream, chilled
15 to 30 ml sugar or icing sugar
1 ml vanilla essence

To serve
Icing sugar for dusting

  1. Pre-heat the oven to 180 º C and grease a 22 cm fluted or 25 cm deep ring pan.
  2. Note:  A ring pan such as a fluted “Bundt” tin, “Gugelhupf” or even an Angel cake tin will work well.
  3. If using the flaked almonds, sprinkle half of it evenly into the tin at this point.
  4. Place the flour, sugar, salt, olive oil, eggs and milk and vanilla essence in the bowl of a food processor or a large mixing bowl.
  5. Process or beat with an electric hand mixer until smooth.
  6. Add the flavouring ingredients of your choice and mix or process until just combined.
  7. Pour the batter into the prepared tin and smooth the top.
  8. Sprinkle the remaining almonds on top, if used.
  9. Cake for about 30 minutes, until the cake is golden and firm to the touch and a cake tester comes out clean.
  10. Turn the cake out on to a cooling rack and allow to cool completely.
  11. To make the sweetened whipped cream, place the cream and sugar in a mixing bowl and beat at a moderate speed until stiff and fluffy. Be careful not to over-beat the cream.
  12. Beat in the vanilla essence and spoon into a serving dish.
  13. Transfer the cake to a serving plate and dust with icing sugar.
  14. Serve with the sweetened whipped cream.

Recipe by Carolié de Koster from the Home Bakes Recipe Book p. 45.

Olive oil almond cake

 

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Olive Oil & Citrus Ice Cream

Olive oil is not exactly an ingredient that one usually finds in ice cream, but this recipe is definitely worth a try!  You can taste the olive oil without it being overpowering and it is complimented very well with the flavour of the orange.  This ice cream is neither too rich or sweet.

225 g sugar
750 ml of milk
250 ml of double cream
6 large egg yolks
180 ml of Extra Virgin Olive Oil
15 ml vanilla bean extract or paste
2 medium 0ranges or lemons, zested

  1. Beat the sugar and egg yolks in a large bowl with an electric hand mixer for about 3 to 4 minutes or until the mixture is pale yellow and creamy.
  2. Continue to beat while slowly adding your oil.  Mix for a few more minutes until the mixture is smooth and airy.
  3. Add the milk, cream, vanilla paste and orange or lemon zest and beat until combined. Note: if you used a zester to remove the zest from the citrus, you will need to chop it finely before adding it to the mixture.
  4. If using an ice cream machine, pour the mixture into the bowl of the ice cream machine and follow your manufacturer instructions to make the ice cream.
  5. If you don’t have an ice cream machine, simply transfer the mixture to a container with a lid, i.e. Tupperware or an old ice cream container and freeze for two to three hours.
  6. Remove the ice-cream from the freezer at least 30 minutes before you want to serve it to soften.
  7. Garnish with mint and orange segments.

Variations

  • Replace some of the milk with orange or lemon juice (you will need to use less sugar when using orange juice and more sugar if using lemon juice).
  • Use half cream and half milk

citrus-ice-cream

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Muffuletta Sandwich

The Muffaletta (moof-fuh-LEHT-tuh) also know simply as “muff”, is a classic New Orleans sandwich. It is the ultimate make-ahead sandwich and is super easy and convenient to make. Hollowed-out bread (authentic round muffaletta loaf or other Italian round bread) is filled with generous amounts of olive salad and a variety of cold cuts of meat, cheese and vegetables.  A true Muffuletta Sandwich must always be served at room temperature.

An Italian immigrant, Signor Lupo Salvatore, owner of the Central Grocery & Deli in the French Quarter of New Orleans, claims to have invented this sandwich in 1906. He apparently started making the sandwiches for the men who worked at the nearby produce stalls of the French Market. The sign over the covered sidewalk proudly proclaims, home of “The Original Muffuletta.”  The Central Grocery & Deli not only sells the Muffuletta sandwiches as take-out or eat-in, they also sell the ingredients of the Muffuletta – including olive salad by the jar – for people who want to make the sandwich at home.

Muffuletta Bread or 1 round country loaf (25 cm in diameter)
Olive Salad (see recipe below)
50 g Italian salami, thinly sliced
50 g Italian ham, thinly sliced
50 g Provolone cheese, thinly sliced
50 g Fontina cheese, thinly sliced
a handful or two of small sweet red peppers (pimiento) or Peppadews, halved
rocket leaves

Olive Salad (this should be made the day before for flavours to infuse)
200 g green olives, drained, pitted and coarsely-chopped
200 g Kalamata olives, drained, pitted and coarsely-chopped
10 ml crushed garlic
1 anchovy fillet, mashed
15 ml capers, drained and rinsed
15 ml red wine vinegar
15 ml fresh lemon juice
60 ml extra-virgin olive oil
60 ml parsley, finely-chopped
freshly ground black pepper

  1. To make the olive salad, combine all the ingredients and then allow the flavors to infuse.
  2. Store covered in the fridge for at least 1 hour but preferably overnight.
  3. To assemble the muffaletta, remove the insides of the bread and reserve for another use, e.g. make bread crumbs to be used in Meatballs, etc.
  4. Spread some of the olive salad over the cut side of bottom half of bread.
  5. Layer the salami, ham, cheese, pimiento and rocket with a tablespoon or two of olive salad between every other layer.
  6. Place the top half of the bread on top like a lid and wrap the sandwich in cling film.
  7. Weigh the sandwich down with a cast-iron pan or tinned vegetables and refrigerate overnight.
  8. Remove the sandwich from refrigerator, cut into wedges, and serve.

Based on Martha Stewart’s Muffuletta recipe.

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The Central Grocery & Deli in the French Quarter of New Orleans where the Muffuletta sandwich was invented in 1906.
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The real deal – a Muffuletta sandwich from the Central Grocery & Deli in the French Quarter of New Orleans.

muffaletta

Photo from www.MarthaStewart.com

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Panzanella (Italian Bread Salad)

Panzanella is a Tuscan salad consisting of chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar. Making Panzanella salad is a terrific way to use up stale or leftover bread.

500 g stale bread (fresh bread will work too!)
100 ml garlic infused olive oil
16 cherry tomatoes, halved
16 black olives, pitted
a handful fresh basil, leaves removed from the stalks
30 ml balsamic vinegar
25 g Parmesan cheese, grated
freshly ground black pepper
salt

  1. Preheat the oven to 200°C when the bread is almost risen.
  2. Slice the bread into 1 cm thick slices. Then dice the slices up into even cubes.
  3. Transfer the diced bread to a baking tray lined with a Wizbake baking sheet and spread it evenly over the surface.
  4. Drizzle the oil evenly over the diced bread and stir well to make sure the bread has evenly absorbed the oil.
  5. Bake the bread until golden brown and crispy.
  6. In the meantime, add the cherry tomatoes and olives to the pan and stir-fry gently over a moderate heat for 2 to 3 minutes.
  7. Season with pepper and salt.
  8. Add the fresh basil leaves, balsamic vinegar and a little olive oil to the pan and mix well.
  9. Transfer the salad to a bowl, cover with cling wrap and refrigerate for at least 30 minutes.
  10. Adjust the seasoning to taste by adding extra pepper, salt or balsamic vinegar.
  11. Transfer the salad to a serving bowl, sprinkle with the grated parmesan cheese and serve.

4 servings.

Panzanella-Salad

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Olive Ciabatta

The most effortless recipe for home-made Italian bread.  Ciabatta literally means “slipper”  in Italian, so keep this in mind when shaping the bread!  The bread is deliciously hard and crisp served soon after baking but may be enjoyed within a day or frozen, thawed and reheated.

500 ml cake flour
2 x 10 g packet instant yeast
5 ml salt
5 ml sugar
15 ml olive oil
350 ml lukewarm water
additional cake flour
additional oil to grease hands and bowl

  1. Place the flour, yeast, salt and sugar in a mixing bowl with a lid that can seal airtight.
  2. Stir to combine, make a well in the centre and add the oil and water.
  3. Beat the dough well with a spoon to make a soft dough, difficult to stir but too soft to knead.
  4. Add extra flour until the dough holds together in a soft ball and becomes less sticky.
  5. Grease the palms of the hands very generously with oil and gather the dough into the hands.
  6. To strengthen and manipulate the dough, slap the dough from the one hand to the other 100 times! Or, knead in an electric stand mixer fitted with a dough hook for 4 minutes.
  7. Oil two bowls generously and place half of the dough into each bowl.
  8. Seal airtight with a lid or cling wrap and allow to rise for 20 to 30 minutes until doubled and full of air.
  9. Place a Wizbake baking sheet on a baking tray and sprinkle with a little flour.
  10. To make two smaller ciabatta’s, cut and separate the dough into two portions with a pizza cutter table knife and shape into a “slipper” shape.
  11. Sprinkle the bread/s with flour, cover with oiled cling wrap and allow to rise another hour or until well risen and filled with air.
  12. When the bread has almost doubled in size, preheat the oven to 200 ° C.
  13. Place the baking tray in the oven and bake for about 20 minutes or until golden brown and crisp.
  14. Remove the bread from the oven with oven mittens and transfer it to a cooling rack to cool for a few minutes.
  15. Serve the bread immediately with good quality olive oil and balsamic vinegar.

Servings: 1 large or 2 smaller loaves

Notes

The bread is at it’s best soon after baking but may be enjoyed within a day or frozen, thawed and reheated when needed.

Variations

To make one large loaf or focaccia, slip the dough onto the prepared baking tray and with oiled hands shape and stretch the dough to make an attractive flat bread.

Rye Flour Ciabatta Bread
Substitute 1 cup of the cake or bread flour with rye flour and add 5 ml caraway seed for a delicious flavour. Sprinkle the shaped bread with rye flour.   

Bran-rich Ciabatta Bread
Substitute 100 ml (use 400 ml) of the cake or bread flour with 250 ml digestive bran.    

Olive and Sun dried Tomato and Herb Bread
Have ready about 125 ml stoned olives and/or sun-dried tomatoes and rosemary sprigs, chopped rosemary, dried herbs or garlic and herb seasoning. Brush the shaped loaves with olive or sunflower oil and press the prepared topping ingredients into the dough of the shaped loaves with the index finger. Add sprigs of rosemary or herbs and let rise.

Tuscan Onion Bread
Brush the shaped loaves with olive or sunflower oil, arrange thinly sliced onion rings (1 medium onion) on top and sprinkle with coarse salt and / or garlic and herb seasoning. 

Recipe by Carolié de Koster.  Also see the recipe for Italian Ciabatta in the Art of Cooking Recipe book p. 831.

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Chicken Puttanesca

This tangy, somewhat salty Italian pasta dish has ingredients that are typical of Southern Italian cuisine: tomatoes, olive oil, anchovies, olives, olive oil, capers and garlic. Traditionally, the sauce is served with spaghetti, although it also goes well with penne, tagliatelli, linguine and even rice,

salt and pepper to season the chicken
4 boneless skinless chicken breasts (about 100 g each)
olive oil to fry
125 ml white wine or chicken stock
2 medium onions, peeled and finely diced
200 g cherry tomatoes, halved
30 ml tomato paste
10 ml crushed garlic
15 black olives, pitted
15 ml capers
30 ml basil, finely chopped fresh
pinch of red pepper flakes (optional)

  1. Brush the chicken breasts lightly with olive oil and season with salt and pepper on both sides.
  2. Heat the olive oil in a large saucepan over medium high heat and then sear the chicken breasts on both sides until nicely colored and almost done. Transfer to a plate.
  3. Add half of the white wine or chicken stock to the hot saucepan to deglaze – scrape any bits of chicken that may have stuck on the bottom.
  4. Add the chopped onions and cook until the onions are translucent and soft – about 5 to 6 minutes.
  5. Add the chopped tomatoes and tomato paste.
  6. Season with some salt, freshly ground black pepper and a pinch of red pepper flakes if you like it spicy.
  7. Stir well and add the other half of white wine and cook covered with a lid for about 7 to 8 minutes until the tomatoes are tender and the sauce has thickened.
  8. Stir in the the olives, capers and minced garlic, and cook for another couple minutes.
  9. Add the chicken breasts into the saucepan. Cover, and cook for 10 minutes covered, or until the chicken breasts are thoroughly cooked.
  10. Sprinkle with the chopped basil and serve either with pasta of your choice or rice.

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Olive Oil & Rosemary Roasted Almonds

Salty, crunchy, and full of flavor. This irresistible snack is healthy too!  Make a double-batch if you don’t want to run out halfway through a rugby game.

750 ml whole raw almonds
15 ml extra virgin olive oil
5 ml sea salt
5 ml rosemary, dried and crushed

  1. Preheat oven to 180 ° C.
  2. Combine all ingredients in a medium bowl and mix well until the almonds are well coated with the oil.
  3. Line a large baking sheet with a Wizbake baking sheet and spread the almond mixture out onto the baking sheet in a single layer.
  4. Roast for 10 minutes, stir, and continue roasting for another 10 minutes.
  5. Cool completely on the baking sheet before storing in an airtight container until ready to serve.

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Olive Salad

Olive Salad is one of the key ingredients in the Muffaletta sandwich, a make-ahead sandwich that consists of a round loaf of broad which is filled with cold cuts of meat, cheese, vegetables and olive salad.  It tastes just as great served as a relish with braaied meat, etc.

200 g green olives, drained, pitted and coarsely-chopped
200 g Kalamata olives, drained, pitted and coarsely-chopped
10 ml crushed garlic
1 anchovy fillet, mashed
15 ml capers, drained and rinsed
15 ml red wine vinegar
15 ml fresh lemon juice
60 ml extra-virgin olive oil
60 ml parsley, finely-chopped
freshly ground black pepper

  1. To make the olive salad, combine all the ingredients and then allow the flavors to mingle for at least 1 hour prior to serving.
  2. Store, covered, in the refrigerator until ready to use as one of the fillings of the Muffaletta sandwich.

OliveSalad

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Potato Salad With Olive Oil, Olives, Lemon & Parsley

This recipe is a new and refreshing take on traditional potato salad.  The potatoes are left unpeeled, which not only saves time, but adds fibre to the salad.  It can be served hot, chilled or at room temperature.

750 g new potatoes
45 ml olive oil
2 anchovies, chopped
15 ml capers, rinsed and finely chopped (optional)
zest and juice of a lemon
60 ml parsley, finely chopped
100 ml olives, pitted and chopped

  1. Cook the potatoes in boiling, salted water for 20-25 minutes, or until tender. Drain well.
  2. In a large bowl, mix together the olives, olive oil, anchovies, capers, lemon zest and juice and parsley.
  3. Add the warm potatoes and mix well.
  4. Season to taste, mix well and serve.

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Olive & Eggplant Dipping Sauce

This tasty sauce can be served as a dipping sauce with crudités, crisps, bruschetta or fresh bread. It can also be mixed with cooked pasta!

2 large aubergines/eggplants/brinjals
2 large tomatoes, skinned and chopped (optional)
125 ml spring onion, finely sliced
5 to 10 ml crushed garlic
180 ml olive oil
125 ml black olives, drained and pitted
30 ml parsley, finely chopped
30 ml basil leaves, finely chopped
2.5 ml sugar
salt and freshly ground black pepper to taste
100 to 200 ml plain yoghurt or crème fraîche (optional)

  1. Pre-heat the oven to 200 °C. 
  2. Line a baking tray with a Wizbake baking sheet and set it aside.
  3. Peel the aubergines and slice into 1 cm thick slices.
  4. Transfer the aubergine slices to the prepared baking tray and brush each slice on both sides with olive oil.
  5. Place the baking tray in the oven and bake for 20 minutes. Turn the aubergines halfway through the cooking time.
  6. Set the aubergine slices aside to cool.
  7. To skin the tomatoes, fill a medium saucepan half full with water and bring it to a boil.
  8. Fill a medium mixing bowl half full with water and add some ice cubes. Set the bowl aside.
  9. Slice a shallow X into the bottom of the tomato (opposite the stem side). 
  10. Place the tomatoes into the boiling water and for about 30 seconds or until you see the X begin to split open wider.
  11. Transfer the tomatoes to the bowl of ice water and let them cool off. This will help to stop any “cooking” that has started. 
  12. Remove the tomatoes from the ice water and place them on a chopping board.
  13. Begin peeling the skin at the X, pulling the skin back gently towards the stem side.
  14. Discard the skin and quarter the tomatoes.  Remove the seeds and transfer it to the bowl of a food processor.
  15. Add the cooled aubergine to the food processor and set it aside.
  16. Transfer 5 ml of the olive oil to a saucepan and stir-fry the spring onion and garlic in the heated oil for 1 to 2 minutes. Transfer the spring onion mixture to the food processor.
  17. Add the olives, parsley, basil, sugar, salt and pepper to the food processor and process with the pulse action until smooth and blended.
  18. Stir in a tablespoon of yoghurt or crème fraîche if you like a creamier dip.
  19. Spoon into a serving dish and serve as a dipping sauce with crudités, crisps, bruschetta or fresh bread.
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Light Brown Bread Loaf

Even novice bread bakers can manage this delicious, quick-to-make recipe.  Served with piping hot soup it will make the perfect comfort food.

750 ml/420 g brown bread or wholewheat flour
750 ml/420 g cake flour
1 – 2  x  10g sachets instant yeast (depending on time available for rising)
7,5 ml salt
50 ml sesame seeds (optional)
50 ml  poppy seeds (optional)
5
00 ml lukewarm water
30 ml oil
poppy, sesame and sunflower seeds to sprinkle

  1. Grease 1 medium (28 x 12,5 x 8 cm) or 2 small (23 x 10 x 8 cm) bread tins well non-stick cooking spray and set it aside. 
  2. Combine the dry ingredients in a mixing bowl or the bowl of an electric mixer fitted with the dough hook and add the water and oil.
  3. Mix with a spoon or the dough hook until a heavy batter is obtained.
  4. Adjust the consistency if necessary, adding a little extra water or flour.
  5. Mix 1 – 2 minutes only until slightly sticky.
  6. Set the bowl aside and let it rise uncovered until well risen and well rounded on top. About 20 minutes if two sachets of yeast are used or 40 minutes if one sachet is used.
  7. Preheat the oven to 200°C when the bread is almost risen.
  8. Transfer the dough one large bread tin or 2 smaller bread tins and sprinkle the top of loaf with one or a mixture of the seeds.
  9. Bake the bread for about 45 minutes or until the crust has browned and the bread sounds hollow when tapped on the top crust. A metal skewer should come out clean if the bread is cooked through.
  10. Set the bread aside on a cooling rack to cool completely before it is served with butter, honey, jam, etc.

Servings:  1 large or 2 smaller breads.

Recipe by Carolié de Koster from the Art Of Cooking recipe Book p. 817.

Art of Cooking - Everyday light brown bread