CROWN BREAD
An absolute winner with any type of meat. Our new go to bread when we braai or entertain.
- 250 g cake flour
- 1 teaspoon salt
- 7 g yeast
- 2 tablespoons dried rosemary
- 50 g butter
- 135 ml warm milk
- 1 egg beaten
- 120 g black olive tapenade
- 150 g Danish feta, or blue cheese for the brave, crumbled
- 3 tablespoons apricot jam, warmed
- fresh rosemary leaves, chopped
Put the flour, salt, dried rosemary, yeast and butter into a bowl. Rub butter into the flour until it is like breadcrumbs.
Make a well in the center, add the milk and egg and bring the dough together. Knead on a flour surface for 10 minutes until stretchy and smooth. Put back in the bowl, cover with cling film and leave till doubled in size, about 1½ hours.
Line a baking tray with baking paper. Flour a work surface and tip the dough out. Knock all the air out, then roll the dough into a rectangle about 33 x 25 cm With the long edge facing you, spread the tapenade all over the dough and crumble over the cheese.
Roll the dough up like a Swiss roll, as tightly as you can. With the seam at the bottom. With a sharp knife, cut all the way across the center, exposing the swirls and making sure you leave a couple of centimetres uncut to keep it attached at the very top. You should have what looks like a “A” that has not been crossed. Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle. Carefully place on the tray. Then cover with a greased sheet of cling film and leave in a warm place to prove for another 30 minutes.
Preheat oven to 220°C, fan 200°C, gas 7.
When the bread has doubled in size again, uncover and bake for 25 minutes. When it is ready, place on a rack to cool.
Warm the jam just enough to loosen it, and brush all over the bread for a beautiful sweet sheen. Sprinkle with fresh rosemary and serve.
Recipe posted by Nicolette Papas
Photo: Nicolette Papas
