Pretty Bread
Nov 18th, 2007 by Dani
I made a curd and dill loaf today from World Breads but I decided to get decorative and cut it into an epi. Stupidly I took a photo of it upside down so stand on your head to get the proper picture of wheat into your mind.
Pretty isn’t it? Delicious too, we had ours with salad greens, spring onion, tuna, mayonnaise and more dill.
Dill and Cheese Curd Bread
450g bread flour
1 tsp sea salt
225ml warm water
1 tablespoon muscavado
10g dry yeast
1 egg, lightly beaten
65g soft curd cheese (cottage cheese or ricotta)
2 tablespoons olive oil
4 tablespoons chopped dill
1 egg yolk combine with 3 tablespoons natural yoghurt to glaze
Place half the flour, salt, water, muscavado and yeast in thermomix in listed order. Combine on speed 7 for 5 seconds. Knead for two minutes. Remove from thermomix and stand in a warm place for about 45 minutes.
Mix the egg, cheese, oil and dill together and add to the dough. Add remaining flour and knead to a pliable dough. Place in an oiled bowl and leave to prove for about 1 1/2 hours or until doubled in size.
Turn onto floured surface, knock back to expel air. Shape a long log, cutting off segments with scissors. Place each segment into the right formation to form an epi (or just form into a loaf, or even rolls). Leave to prove in a warm place for another 30 minutes. Glaze and bake in an oven preheated to 190 degrees for 30 – 45 minutes (depending on shape) until golden. Let cool on a wire rack.
Please post the recipe as you adapted it with your thermomix – I’m enjoying your adaptations for the machine – and am truly disappointed with only the picture, and no recipe…. thanks!
I will edit the post and include the recipe