Bread Baking Day # 43

Last day to post my entry for the Bread Baking Day. I was planning on skipping it. We've got back from our Italian holiday 1,5 weeks ago and I totally felt weird. Maybe not only the temperture shock, I don't know, but I felt totally lost and depressed being back here. Could hardly remember the last three weeks. And suddenly I was back in this boring (cold) routine and I couldn't shift gear. But slowly I'm adapting again to living my plain life and decided to bake for Bread Baking Day after all, the event initiated by Zorra and this time hosted by Judy ("Judy gross eats"). I love her theme "Onion breads", they give such a great smell in the kitchen and tastes great too! I choose to make rolls using Spring onions, as I had them in the fridge and they are mellow in taste. In combination with tomatoes always good, I'd have added a little bit of cheese too if I didn't have to bear our son's milk allergy in mind.... then it would have been almost like a ball shaped pizza. But this was just fine, the semolina gives a bit of a bite and we all enjoyed them a lot.

Spring onion and dried tomato rolls
(makes 12)

(PRINT recipe)

sponge

100 g bread flour

50 g water

2 g fresh yeast or a pinch dry yeast

dough

250 g bread flour

150 g fine semolina

13 g fresh yeast or 5 g dry yeast

270-300 g water

25 g olive oil

13 g honey

13 g salt

4 spring onions, chopped (white and green part)

60 g sun dried tomatoes (soaked in water and drained), in small pieces

Sponge

mix all the ingredients for the sponge, knead well. Place in a bowl, cover with plastic wrap and let stand for 4 hours.

Dough

Place flour, semolina, yeast, water, oil, honey and salt in a mixing bowl and start kneading, when it is beginning to come together add the sponge in pieces. Knead until you have a souple dough. Let it rest. Take the dough out, flatten it on a lightly oiled surface and sprinkle the spring onion and tomato pieces over it. Roll it up and knead a little to incorporate them into the dough.

Place in a lightly oiled bowl, cover and let rise until doubled.

Divide the dough into 12 equal pieces and roll them into rolls. Place on baking parchment on a baking sheet. Cover with greased plastic and let rise until almost doubled.

In the meantime preheat your oven to 220ºC, preferably with ovenstone.

Sprinkle a little semolina on the rolls and slash them crosswise.

Bake them until light golden (about 18-24 minutes). Let them cool on a wire rack.

(adapted from “Pane” - Anna Gennari)

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Bread Baking Day nr. 43

Nederlandse versie volgt z.s.m.!!