Grape and Walnut Bread - BBD#5
Bakers at heart: they've been in the family for generations - both my grandmothers were excellent bakers (I'll tell you all about it some other day). But did I have it in me?
Bread: there's something about homemade bread that speaks yards about hearth and home. And about wintertime. And Holidays!
Best way to find out if you're up to a challenge is actually going for it. And so I did. Considering it was my first bread, I can't say it was a bad experience. I loved the contrast between fresh grapes, nuts and soft crumbs. This bread doesn't keep well - should be eaten straight away, as the grapes add wetness to the bread. I've served it with soft, creamy Camembert and it was delicious!
Grape and Walnut Bread
Adapted from Blue Cooking, November 2007
Makes 1 large loaf
500 grs (3 3/4 cups) all-purpose flour
170 ml (about 3/4 cup) warm water
2 tsp dry yeast
1 tsp salt, extra to sprinkle
100 grs (1/4 cup) caster sugar
2 Tbsp extra virgin olive oil, extra to drizzle
350 grs fresh black grapes
85 grs walnuts, chopped
60 grs caster sugar
2 Tbsp fresh rosemary, coarsely chopped
In a large bowl, combine the flour, yeast, caster sugar and salt. Slowly add warm water and olive oil, mixing with a fork and after using your hands. Knead well on a floured surface for 5-7 minutes. It will be very sticky. Place the dough in an oiled bowl, cover with plastic wrap and let rise in a warm, dry place for 1 hour or until doubled in size.
Meanwhile, in a medium bowl mix grapes, caster sugar and chopped rosemary. When ready, punch down the dough and divide into 2 pieces. Butter 1 loaf pan. Place 1 piece and spread 1/2 the filling over the dough. Cover with the other half. Gently, press down to seal, brush with olive oil and spread remaining filling. Cover and let rise for 30 minutes.
Preheat the oven to 180ºC (350ºF). Bake for 45-50 minutes or until golden. Remove from oven, sprinkle with salt. Cool on a wire rack.
This is my entry for BreadBakingDay #5, hosted this month by Chelsea at Rolling in Dough. Chelsea selected 'Filled Breads", which is a brilliant theme of infinite possibilities. Thanks for such an inspiration! And thanks to Zorra for starting BBD!