PAPRIKA tear-and-share BREAD

MAKES 1 LARGE BREAD / PREPARATION: 30 MIN / RISING: 1 HOUR / BAKING: ABOUT 40 MIN

This bread is delicious as a pre-dinner snack with olive oil and dukkah. BREAD 4 x 250ml (4c) white bread flour 15ml (1T) salt 30ml (2T) sugar 10g instant yeast 2 eggs, beaten 250ml (1c) lukewarm milk 250ml (1c) lukewarm water 1 onion, fried until soft 1 round feta, crumbled PAPRIKA OIL

250ml (1c) olive oil 15ml (1T) paprika 3 garlic cloves, crushed TO FINISH

spring onions Preheat the oven to 190°C. Thoroughly grease a round cake tin or a deep enamel dish. 1 Mix the flour, salt, sugar and yeast in a large mixing bowl. 2 In a separate bowl, beat the eggs, milk and water together and add to the flour mixture. 3 Mix well and knead until smooth and the dough no longer clings to your fingers. 4 Leave in a warm spot to rise until doubled in size. 5 Mix the fried onion and feta together and knead it into the dough. 6 Paprika oil Mix all

the ingredients well. 7 Roll the dough into balls and dip each ball in the paprika oil before putting it in the cake tin. Leave to rise again until doubled in size. 8 To finish Stick the spring onion into a few of the rolls and bake for 40 minutes or until cooked and the cake tin sounds hollow when you rap your knuckles against it. Transfer to a wire rack. 9 Serve with olive oil

and dukkah.