Ingredients :
- 1/2 cup roughly chopped Sun-dried tomatoes
- 2 tbsp olive oil
- 4 cloves garlic
- 1/4 cup kalamata olives
- 2 oz fresh yeast
- 2 1/2 tsp salt
- 2 cups flour
- 2 cups whole wheat flour
- 2 springs marjoram chopped
Method :
- Soak Sun-dried tomatoes in cold water for 10 min then pat dry.
- Heat olive oil over medium heat. Add garlic cook until softened, about 20 min
- Squeeze the pulp from the cloves into a bowl and mix in the olives and Sun-dried tomatoes to form a paste
- Preheat oven to 400°F
- Combine the yeast 2 tsp of salt and 2 cups of lukewarm water in a bowl. Let sit in a warm place til yeast bubbles, 5 to 10 min
- Place both flours in a bowl and make a well in the middle. Pour the yeast mixture into the well. Combine to form a dough
- Put dough on lightly floured surface and knead until smooth and elastic, about 5 minutes
- Add tomato-olive mixture and knead until fully incorporated, about 5 minutes
- Divide dough in half to form 2 loaves. Transfer to 2 8.5 x 4.5 inch loaf pans. Cover a d let rest in a warm spot until doubled in size, about 1 hour
- Brush tops of loaves with olive oil and sprinkle with remaining 1/2 tsp salt and marjoram
- Bake loaves for 30 minutes
- Cover loaf pans with foil, then bake for another 30 minutes
- Remove loaves from oven, and cool on a wire rack for 10 minutes. Remove loaves from pans and cool completely
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