Recipe by bluemoon downunder
A delicious-sounding recipe for bread from “The Basic Italian Cookbook” by Lesley Pagett, which I found on Australian chef Huey's website. I have not made this yet, but look forward to doing so. I would be inclined to add some garlic and some halved black olives. The cooking time below does not include the 21/2 hours resting time.
Top Review by ErinK
I only made 1/2 the recipe and it easily made two large round loaves. I followed the ingredients exactly and it had a wonderfully warm and comforting flavor. Like other people have mentioned, I could easily see it having some garlic and/or oregano, maybe even some rosemary. Heck, I would even be inclined to roast other kinds of peppers, like jalapeÃ±os. DEFINITELY A KEEPER!!
- 1 1⁄2 kg unbleached flour
- 1 tablespoon dried yeast
- 1 tablespoon salt
- 1 teaspoon sugar
- 1 bunch basil leaves, chopped
- 150 g red capsicums, roasted, finely chopped
- 3 2⁄3 cups water, lukewarm
- 2⁄3 cup olive oil
- plastic wrap
Directions See How It's Made
- Mix together the 1.5 kg flour, yeast, salt and sugar.
- Add the basil, roasted capsicum, lukewarm water and oil. Mix well and then knead to form a softish dough, adding a little more water if needed.
- Then knead the dough on a lightly floured workbench. Place the dough in an oiled bowl, cover with plastic wrap and set aside in a warm spot to rise for about 2½ hours or until it has doubled in size.
- Turn the dough out onto a floured workbench and divide it in half. Form the into loaves and place them on a lightly oiled oven tray. Brush them with water and set them aside for about another hour, or until they have increased in size by about 50%.
- Preheat the oven to 200°C.
- Then brush the loaves with water, sprinkle with a little flour and cook in the oven for about 45 mins (until they sound hollow when you tap the bottom of the loaf).