HERBED CYPRIOT BREAD. (MADE IN A DUTCH OVEN) This bread is indigenous to Cyprus. Cypriot bread essentially has Kalamata Olives and Mint in it. But I did not add any. I was trying this bread for the first time and I wanted the perfect consistency. So I just added some fresh herbs from my garden to it. This way I could get an idea of its consistency. 2 mistakes I made: 1. Cut the bread too early. As a result, the air pockets deflated because of the pressure of the knife. So I let the other half rest for some more time, and I was just about satisfied with the results. It needed more air pockets. 2. I forgot to score the loaf. Will definitely perfect it the second time around, with Kalamati .... Ingredients: 1. 600 gms Maida. 2. 1/4 cup Olive Oil, + more as needed. 3. 1and 3/4 tsp Salt. 4. 3/4 tsp yeast. 5. 2 cups ice cold Water. 6. 2 tbsp Semolina/Cornmeal. 7. Fresh Thyme and Rosemary sprigs. Method: 1. In a large mixing bowl, add Flour, Salt, Yeast, Herbs and Water. 2. Mix well. Add Olive Oil and mix again. 3. Knead well, place in a well,Oiled bowl and ferment till the dough doubles. 4. Knead well and let rise again for the second time. Knead again 5. Start heating the oven at 250 deg C. Place the kneaded dough in a Dutch Oven. Sprinkle with Semolina. Let rise for 15 minutes. 6. In another oven proof bowl, add some water and,place it on the base of oven. 7. Place the Dutch oven in the Oven, and bake for approx 15 to 20 min. 8. Remove the lid of the Dutch oven, dribble some more Olive Oil, and bake without the lid for another 10 minutes or till the crust is golden yellow. 9. Keep the Oven door ajar, and let it rest in the oven for 1/2 hour. 10. Remove from Oven, gently pick it out of the Dutch Oven, cut to desired pieces and serve with butter.
Posted on: Sun, 21 Dec 2014 08:36:53 +0000
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