Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Filtering by Category: Bread Recipes

Sun-dried Tomato Bread Recipe

Sun-dried Tomato Bread Photo : Jackie Cameron

Sun-dried Tomato Bread
Photo : Jackie Cameron

Sun-dried Tomato Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Red is the colour of love so sundried tomato bread is a must. Topped with lots of Maldon salt and rosemary it can be a meal in itself. Serve out of the oven with lashings of homemade butter.

Makes : 2 Small Loaves

Ingredients :

500gr Cake Flour

4ml fine Salt

4ml White Sugar

20gr Fresh Yeast

160ml Warm Water

60ml Olive Oil

90ml Tomato Paste

125ml (85gr) Sun - Dried Tomatoes, soaked in boiling water, then chopped

1 whole Eggs, lightly whisked

2 sprigs Rosemary

5ml aldon Salt

Method :

1) Mix all the dry ingredients together

2) Combine fresh yeast and warm water, stirring till yeast is dissolved, add to dry ingredients

3) Add the remaining ingredients, forming a dough

4) Cover the bread dough with cling wrap within the bowl and set aside, till the dough has doubled in size

5) Divide the dough in 2, make two loaves, place on an oven tray that’s been spray and cooked and floured

6) Score the top of the breads with a knife or blade, egg wash, then sprinkle with rosemary and Maldon salt

7) Bake in pre-heated oven at 180ºC for about 20 minutes or until cooked.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za

Rye Bread Recipe

Rye Bread Photo : Jackie Cameron

Rye Bread
Photo : Jackie Cameron

Rye Bread

Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Left-over dinner on bread was always one of my favourites because it put new life into yesterday’s meal, and the memories that went with it. Think low-GI, whole-wheat, brown or rye bread.

Yields : 2

Ingredients :

750gr Rye Bread Four and a little extra for baking

250gr Gluten - Free Flour

½ Sachet Instant Yeast

5gr Fine Salt

700gr Warm Water

Method :

1) Combine all the ingredients in a bowl and stir initially with a fork. Then place into the machine mixing bowl. Mix for about 7 minutes at top speed with a dough hook.

2) Shape into a large ball, coat with a little rye flour, place into an oiled bowl covered with a damp towel.

3) Leave the dough to rise in a warm place for about 2 hours, to double in size.

4) Leave overnight in the fridge.

5) Half an hour before ready to bake the bread, place an oven tray in the oven, 180ºC.

6) Take the tray out of the oven, 'spray and cook', lightly rye flour it.

7) Scoop the dough out onto the tray.

8) Sprinkle with rye flour and bake for about 20 minutes or until cooked.

9) Place onto cooling rack and serve.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713
jackie@hartford.co.za
www.hartford.co.za
www.jackiecameron.co.za