Sundried Tomato and Basil Bread and Rolls

Sun Dried Tomato and Basil Rolls

In just one week I will be away for 4 weeks.  Yes, flying to Vienna, Bruck and Nürnberg.  Fabulous!   My basil grows like crazy and it must be managed before my long trip.   What to do?  I applied the way to cook pasta to bread baking:  sundried tomato and basil bread plus some rolls.  Results?  Fantastic!

BasilMy usual ingredients:

400g bread flour

100g rye flour

310 g water

5g instant dry yeast

10g water

20g butter

 

Sun Dried Tomato and Basil Bread and Rolls doughAs it was high summer, the fermentation went quick. In an hour, it doubled and more.

Sun Dried Tomato and Basil Bread and Rolls first fermentation

I originally shaped two big loaves.  They rose quick again.   It’s too much to finish in one go, even we were around 10 people. So, I quickly divided one loaf into 6 rolls, shaped and left them in the fridge.  The big one was scored and tucked into the oven.   Just 25 minutes (first 10 minutes 250C and the rest at 220C),  it was done.

Sun Dried Tomato and Basil Bread and Rolls second riseSun Dried Tomato and Basil Bread

When I came back, the rolls in the fridge looked dried out though they were covered by a cloth.  OK, shaped them again with olive oil (to avoid stickiness and learnt from Paul Hollywood).  Waiting an hour to let it rise enough.   Wow, the rolls were supple and light.  It was contrast to the bread.  The reason, I guess, is the various risings and oil added to the dough when reshaping them.

Sundried Tomato and Basil Rolls1

 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s