Name of Recipe: Avocado Oil Bread Makes 1 loaf
Ingredients:
15g fresh yeast or 1x7g sachet of fast-action dried yeast
320g sparkling mineral water
500g strong white bread flour
20g semolina
10g salt
50g avocado oil + 4 tablespoons, plus a little extra for greasing and brushing
Coarse rock or sea salt (I used Himalayan Pink Rock Salt)
Dried or fresh oregano, to taste
Preparation:
Place the yeast and the water in the TM bowl and if using fresh yeast, allow it to dissolve in the water.
Add the flour, semolina, salt and avocado oil and mix for
20 seconds / Speed 4.
4 minutes.
Leave to rest until the dough is touching the MC.
Use a little avocado oil to grease a bowl and turn out the dough onto a floured surface.
Shape the dough into a ball, place in the bowl and cover.
Leave until almost doubled in size and turn out the dough.
Lightly oil a pie dish (see Tips/Hints below) and place the dough in the pie dish.
Drizzle the 4 tablespoons avocado over the top and push the dough gently towards the sides of the dish.
Cover and leave to prove for 45 minutes.
Dimple the dough sporadically and prove for a further 30 minutes.
Meanwhile, pre-heat the oven to 220° C (425° F - gas 7), [fan oven 200° C & reduce cooking time by 10 mins per hour].
Sprinkle the dough with the oregano and coarse sea or rock salt.
Bake in the oven for 25-30 minutes.
Slide onto a wire rack and brush with a little more olive oil whilst still hot.
Allow to cool before cutting or tearing.
Tips/Hints: This is delicious on its own, no butter needed so very healthy! Good with cheese and salad.
You can add other ingredients to it such as herbs, crushed garlic or dried chilli flakes. Also use different oils such as olive oil, but make sure they have a fairly high smoke point.
The tin I used to make this bread is made by Falcon, It is an enamel pie dish measuring 24cm and is just right for this bread. These dishes are easy to clean - if anything sticks, just soak in hot water for a short while. They are also very inexpensive.
Origin: Converted for preparation in the Thermomix from the basic olive oil bread in Richard Bertinet’s book
Dough (ISBN 1856267628)
Photo: For a larger image see: http://www.flickr.com/photos/34648965@N03/6340564380/in/photostream
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