ROSEMARY GRAPE BREAD
Makes 1 big loaf
Taking a large bunch of black grapes I lightly pressed them into the top of the dough before it was baked.
Delicious results, the baking intensifies the flavour of the grapes which work so well with rosemary and oozed a sticky syrup onto the bread.
Irresistible, break off chunks, slather with butter and top with a strong cheese like creamy blue or a strong cheddar – and finish off with a glass of wine or port.
10ml (2 tsp) oil
60ml (4 tbsp) fresh rosemary leaves stripped from the stalk and finely chopped 500g (4 generous 250ml cups) flour
15ml (3 tsp) salt
1 sachet instant yeast
30ml (2 tbsp) runny honey
50ml olive oil, plus extra
450ml warm water
1 large bunch of seedless grapes, either black, white or pink, washed and dried
In a small frying pan preheat the oil and add the rosemary and fry till just softened. Don’t burn as it will impart a bitter taste.
In a large mixing bowl combine the flour, salt and yeast and mix through. This can be done in an electric mixer with a dough hook. Add the rosemary and stir through.
In a jug combine the honey, olive oil and warm water and stir till well mixed. Add to the dough slowly as it may not require all the liquid – or may require extra. Stir through or mix until you have a soft and sticky dough. It must not be too dry.
Either knead by hand on a lightly floured surface for 5 minutes or in electric mixer for 3 minutes. The dough must be soft with some spring in it.
Lightly grease or spray a bowl and place dough in bowl. Cover with plastic wrap and place in a warm place – on a sunny kitchen counter, not the oven, and allow to double in size. It will take about 40 minutes. Preheat the oven to 200°C.
Knock back the dough on a lightly floured surface. Spray a 30cm round flat pan ( pizza pan) or use a rectangular pan and press the dough into it. Cover and allow to rise for 10 minutes. Using your fingers make light indentations in the dough and sprinkle a little olive oil over the top.
Place the grapes in the middle of the dough, pressing down lightly. Sprinkle over a little coarse salt. Bake for 30-40 minutes, turning down the heat if the bread is browning too quickly.
Place on cooling rack and serve warm.