|Photo:Grape and walnut bread recipe|
Ingredients (serves 6)
2 x 7g sachets dry yeast
170g caster sugar, plus an extra teaspoon
350g strong baker's flour
500g black seedless grapes
40ml (2 tbs) olive oil, plus extra to brush
1 tbs chopped rosemary sprigs
Place the yeast, the extra teaspoon of sugar and 125ml (1/2 cup) warm water in a small bowl. Set aside for 15 minutes. (Note: if the mixture doesn't bubble, the yeast is dead and you?ll have to start again.)
Sift the baker's flour, 110g of the caster sugar and a pinch of salt into a large bowl. Stir to combine, then add the yeast mixture, olive oil and 45ml warm water. Mix with a wooden spoon and then with your hands.
Knead the dough for 5 minutes then place in an oiled bowl and cover. Set aside in a warm place for up to 1 hour or until dough has doubled in size.
Preheat oven to 180°C.
Knock the dough back, then cut it into two equal pieces. Shape each piece into a flattened circle on a floured baking tray.
Mix together the seedless grapes, walnuts and the remaining caster sugar and place half over the dough base. Cover the flattened circle of dough with the remaining dough and then gently press to seal.
Brush the dough with oil and sprinkle with the remaining fruit and nuts and rosemary.
Bake for 45-50 minutes until golden. Sprinkle with sea salt and serve the bread warm with brie or any soft, ripened cheese.
delicious. - February 2003, Page 149
Recipe by Valli Little