Back to basics 100th: Bread Rolls
This is only a tiny self celebration, but while writing the last blog entry, I realised that it was the 99th message, which makes this the 100th post! I know, who cares but me? Well... no one, but I can still make my own little happy dance (and no, you can not see it).
For the news beeing so sad, I think we should cheer and celebrate whatever we can. Like the lovely spring that we are having now, so nice that I could work outside all week end, or that the sun is shining longer in the evening, and also, that this is my 100th post!
So I thought this post should be really about going back to basics, and one of the basics in my kitchen is making bread. I will never be a real baker, but there's not much that I enjoy more than knitting dough, I can hardly stay more than a week without making some.
If you're lucky enough to have a real baker in your neighbourhood, I hope you're taking advantage of it, because from what I've seen on the ingredients list on a supermarket bread, it sounded more like a chemical experiement than real bread.
Flour, water, salt and yeast. That's bread. Make it fancy, make it simple, give it your own touch or someone else's, but make some, and see the magic happens when it rises, enjoy the smell of it when it's fresh out of the oven. The hardest part might be to wait for it to cool down before savouring it!
Once again, I chose a recipe from the book "Bryn's Kitchen" for the bread recipe, but gave it a mediterrean touch to salute properly the spring.
Tomato White Bread Rolls
Makes about 14 rolls
1 Pack of Dry Yeast
250ml of Lukewarm Water
450gr of Flour
2 Teaspoons of Salt
2 Teaspoons of Sugar
2 Teaspoons of Olive Oil
300ml of Tomato Sauce
10 Black Olives, pitted and chopped
6 Dried Tomatoes, chopped
3 Tablespoons of Fresh Basil, chopped
Fill up a measuring cup to 250ml of lukewarm water, and dissolve the yeast in it using a spoon, let it seat for 10 to 15 minutes.
In the bowl of your standmixer, or on your worksurface, combine all dry ingredients and make a well in the middle. Pour in the water and yeast, start slowly to combine. When the dough starts to form, I take it out of the mixer and work it by hand until it's smooth and elastic. The longer you work it, the better it will be, but give it at least 5 minutes.
Place the dough in a bowl, cover it with a clean and damp towel, leave it in a warm place and let it rise for 40 minutes.
Preheat your oven to 180°C
Tip the dough on your floured worksurface, and bring it back to it's original size. Roll it out to a rectangle shape, about 0.5cm thick.
Using a spoon, spread the tomato sauce on the dough evenly, leaving about 4 cm that are not cover on one of the longest side, as it will spread when you roll it. Springle the olives, the dried tomatoes and the basil evenly on the tomato sauce.
Now roll the dough, starting with the longest side where you have spread tomato sauce on, go towards the part that you didn't cover with sauce. Roll carefully, and try to make it as tight as possible.
Using a good knife, cut the dough into about 2cm slices, and place them on a baking tray covered with parchment paper.
Leave the rolls to rise again for about 10 minutes, before baking them for about 20 minutes (maybe less depending on your oven). Leave them to cool on a rack.
Almost right out of the oven is when they are the nicest, but they keep nicely for a couple of days in a clean towel, as the tomato sauce keeps them most.