BAR­BE­CUED BREAD WITH CHARRED GREEN SALSA

Country Style - - COUNTRY CHEFS -

Makes 10 (See pho­to­graph, page 99)

3¼ cups plain flour

⅔ cup se­molina

1 ta­ble­spoon salt

1 ta­ble­spoon caster su­gar

1 ta­ble­spoon dried yeast

1½ ta­ble­spoons milk

1½ ta­ble­spoons olive oil lemon wedges, to

serve (op­tional) CHARRED GREEN SALSA

1 bunch green shal­lots, trimmed

2 bunches flat-leaf pars­ley

⅔ cup light olive oil

2 ta­ble­spoons Di­jon mus­tard

¼ cup ca­pers in brine, rinsed

4 an­chovies (op­tional)

Com­bine flour, se­molina, salt, su­gar and dried yeast in a large bowl. Add milk, oil and 1½ cups wa­ter, and stir to com­bine. Use your hands to bring dough to­gether. Turn onto a lightly f loured sur­face and knead un­til smooth. Rest for 20 min­utes, then knead for 2 min­utes. Re­peat rest­ing and knead­ing, then place dough in a well-oiled bowl. Cover with a clean tea towel and set aside in a warm, draught-free place for 1 hour to prove. Punch down dough with your fist. Di­vide into ten 100g por­tions. Roll each por­tion into a ball and place on an oiled tray. Set aside for 20 min­utes to prove. To make salsa, wash shal­lots and pars­ley, and drain well. Driz­zle with 2 ta­ble­spoons of oil and sea­son with salt. Pre­heat a large char­grill over a medium heat. Cook shal­lots and pars­ley, turn­ing, for 4 min­utes or un­til lightly charred but not burnt. Roughly chop. Place in a blender and blend un­til a coarse paste forms. Add mus­tard, ca­pers and an­chovies, and blend un­til com­bined. Add re­main­ing oil and stir to com­bine. Re­heat char­grill over a medium heat. Flat­ten dough balls un­til 2cm thick. Cook dough balls, 3–4 at a time, for 3 min­utes or un­til dough bub­bles. Turn and cook for a fur­ther 3 min­utes or un­til golden brown. Re­peat with re­main­ing dough. Serve hot bread with salsa and lemon wedges, if de­sired.

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