Friday, July 25, 2003

Vit's Amazing Cheesebread

Before anything, you have to prepare the tomatoes...

chop fifteen to twenty cherry tomatoes in half . Lay them out, open side up, on a baking tray, sprinkle with salt and put in a low oven (140ºC or less) for at least half an hour. When they have at least halved in size, take them out, let them cool and try to get most of the salt off them.

Now the bread...

500g plain flour
1 sachet dried yeast
half teaspoon salt
a generous handful of grated cheddar or yellow gouda
a generous handful of grated parmesan
a slosh of strong tasting olive oil
a tablespoon of horseradish sauce (if not, then a tablespoon of balsamic vinegar)
a teaspoon of chili flakes
300ml warm water.

mix all together, keeping back half of the parmesan. knead by hand or machine until soft and pliable and not sticky. it might need a bit more water and a bit more flour to counter the cheese(!). Let it rise until doubled in size. Knock back, and shape it into two flat pieces, like large, thick misshapen pizzas. Preheat the oven now, to 220ºC.

put most of the dried tomatoes onto one half of the dough, cover with the other piece and squash down lightly, making sure the edges are stuck together. On the top, do a "focaccia" job, i.e. stick your finger in all over the place, sprinkle with more olive oil and a bit of sea salt. Then, throw on the rest of the tomatoes, and sprinkle with the rest of the parmesan.

Leave to rise for another ten or fifteen minutes and put in the oven. Bake for 20-25 minutes.
(EAT on the BEACH with your kids and your mother in law, see As Des...)


Post a Comment

<< Home