I’m currently skiing, and in anticipation of not having much access to a computer (although I hope I will have because I have so much revision to do!!), I’ve written a few blog posts and scheduled them for when I’m away. Forward planning!
The other week when I was at home, I baked some delicious banana and walnut muffins, see the recipe here. That got me thinking about other healthy recipes I could try out, and I had a baking bug for the rest of that day.
I decided to bake some delicious bread rolls to go with the Spaghetti Bolognese that I was preparing for the family that night- who doesn’t like a warm, freshly baked roll with their pasta? So rustic…
The result was a lovely batch of 10 small rolls that packed a really distinctive tomato flavour- and I loooove sundried tomatoes, they’re my favourite antipasto dish by far.
- 425g strong white bread flour- I used Allinson’s
- 40g grated Parmesan cheese
- 70g sundried tomatoes, drained and roughly chopped
- 3tbsp tomato paste
- 7g sachet yeast
- 325ml warm water
- 1tsp salt
- 2tbsp rosemary (I omitted this in this version as my siblings don’t like it, but would definitely recommend it in the recipe)
- In a bowl, combine the flour, salt, cheese, sundried tomatoes and paste.
- Add the yeast, then pour in the warm water.
- Mix together with your hands, or the dough hook on a mixer (much easier) until it forms a rough dough.
- Tip it out onto a floured surface and leave for 5 minutes.
- Knead for 10 minutes until the dough has a high elasticity and actually resembles a dough form
- The next part depends on what you want, either a loaf or rolls.
- For a loaf, grease and line a loaf tin or a round tin depending on the desired shape, press the rosemary sprigs into the top, use the sundried tomato oil to drizzle over the top and cover with cling film.
- For rolls, grease and line a baking tray and divide the dough into balls; I got 10 small ones out of my dough. Do the same with the rosemary and sundried tomato oil if desired.
- Pre-heat the oven to 200C.
- Cover with cling film and leave in a warm area for around 40 minutes until the dough has doubled in size.
- Remove the cling film, sprinkle sea salt on top of the dough if desired, and bake in the centre of the oven for around 30 minutes for loaf or 15 minutes for rolls; you want your bread to be golden and give a hollow sound when tapped on the underside.
My version of these rolls came out slightly different to how the ones in this recipe may look, simply because I didn’t add the rosemary and had to accommodate for my younger siblings as they can be quite fussy eaters sometimes! However, I think that recipes like this can be altered to your own preferences, and you can add ingredients that you feel would work; maybe by adding olives to the bread, or some mixed herbs instead of the rosemary? There are so many options that I really should explore, I don’t make bread enough given that it’s so easy to bake!