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BBD #16: Bread with cheese - Tomato and mozzarella crown loaf
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The first month in 2009 is almost gone and the deadline for the Bread Baking Day #16 is also near. The actual event is presented by Zorra and hosted by High on the Hog the specified theme is Bread with Cheese. Bread and Cheese are great partners, a slice of fresh bread with a piece of aromatic cheese is a perfect combination for me. But bread with cheese in the dough baked together ist just a little bit more perfect. So I was very pleased about the theme and I had many ideas for my contribution. In the end I made a decision for the Tomato and mozzarella crown loaf from the book the new family bread book by Ursula Ferrigno. |
A light, fresh and crusty white bread, tomatoes, basil and mozzarella is summer. And a warm light, fresh and crusty white bread with tomatoes, basil and mozzarella baked in is almost summer in winter.
In the original recipe the rolled dough should be cut lengtaway the dough and plait togeher. My dough was very soft and a was afraid that the two halves will fall in pieces. So I decided to cut it in the middle and bake it in a ring-shaped silicon baking pan for the first 15 Minutes. After this I transferred the croun loaf to a baking stone for the last 20 minutes of the baking time.
The flavour was stunning and we can't wait until the bread got's a little bit cooler.
The taste is on the one side a little bit like pizza but on the other side completly different. The dough was much softer, the tomatoes were juicily the cheese was melted but not crispy.
I added a bit of fresh ground black pepper to the filling, the next time I will add some dashes of olive oil too.
| ========== | REZKONV-Rezept - RezkonvSuite v1.4 |
| Titel: | Tomato and mozzarella crown loaf |
| Kategorien: | Yeast, Hefe, Morzarella |
| Menge: | 1 Bread |
Ingredients
| H | DOUGH | ||
| 500 | Gramm | Strong white flour | |
| 1 1/2 | Teel. | Fine salt | |
| 20 | Gramm | Fresh yeast, crumbled | |
| 2 | Teel. | Caster sugar | |
| 175 | ml | Water at body temperature | |
| 200 | Gramm | Natural yoghurt | |
| H | FillingILLING | ||
| 115 | Gramm | Cherry tomatoes, halved | |
| 115 | Gramm | Ball mozzarella, drained and chopped | |
| 1 | Handful of fresh basil, torn | ||
Source
| Ursula Ferrigno - the new family bread book |
| Erfasst *RK* 26.01.2009 von | |
| Chaosqueen |
Directions
1. Sift the flour and salt into a large bowl and make a well in the centre. In a seperate small bowl, cream the yeast and sugar with 1 tbsp of the water. Add the yeast mixture and yogurt to the well in the flour, with enough of the water to make a soft dough.
2. Tip the dough out onto a lightly floured surface and knead for five minutes, until it has doubled in size.
3. Knock the dough back, then tip it onto a lightly floured surface and knead for 2-3 minutes. Roll it onto a rectangle approximately 25 x 33 cm (10 x 13 in). Cover the dough with the tomatoes, mozzarella and basil. Roll it up from the long side until it resembles a Swiss roll. Roll ist slightly, then cut lengthways along the dough, not quite to the end; plait them together. Twist intro a circle shape, pressing the ends to join.
4. Place the dough on a lightly greased baking sheet. Grease a small bowland place it in the centre of the bread to keep the shape. Leave to rise, covered with a damp tea towel, for 30 minutes, until it has doubled in size.
5. Preheat the oven to 220°C/425°F/gas mark 7.
6. Remove the bowl. Bake the bread for 20-25 minutes, until it is well risen and golden ant the base sounds holloe when tapped with your fingertips. Cool a little on a wire rack, then server and eat warm (but it's good colt, too).
Notes
Because the dough was very soft so I cut it in the middle and bake it in a ring-shaped silicon baking pan for the first 15 Minutes. After this I transferred the croun loaf to a baking stone for the last 20 minutes of the baking time.
I added a bit of fresh ground black pepper to the filling.
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