Sometimes I need bread! And then I need the not so healthy, not so grainy, not whole-wheat version of it. And then I think of yeasty bread!
Growing up I was the baker in our family. My mother has always been a fabulous cook but baking never was one of her strong traits nor was she particularly interested in baking. We both share a strong urge to ignore recipes and I guess she was one too many times disappointed when her baked goods didn’t turn out as desired. So I was appointed the baker and baked my way through all the cookies, breads, stollen and flatbread and of course all the birthday cakes. Except mine. I bluntly refused to bake my own cake and so she provided me with my favorite cake every year.
Anyways this also means I grew up without fearing but appreciating yeast as my friend when it comes to making a soft and smooth dough as pizza dough, for foccaccia and soft breads like this goodie:
Soft Italian Flavored Bread
- 20 g fresh yeast
- 1 tsp sugar
- 200 ml warm water
- 3 tsp olive oil
- 300 g spelt flour
- 1 tsp baking powder
- 1 tsp salt
- 200 g ham cubes
- 1 cup dried tomatoes chopped
- 1 cup cheese of choice - I like to use a mixture of mozzarella and gouda
- 1/2 cup spring onion chopped
- 1 tbsp rosemary
- salt and pepper to taste
- Dissolve the yeast in the warm water and add the sugar - set aside for 5 min
- Give all the dry ingredients (but not the salt) in a bowl and add then first the liquid yeast and then the olive oil
- Incorporate well
- Now cover the bowl with a clean dishtowel and put in the oven at 50ºC for about 10 min
- Give all the ingredients for the filling in a small bowl and mix everything well together using your hands
- In the meantime the dough should have doubled
- Add a little flour and knead the dough with the ball of your hand and the put again in the oven covered with the dishtowel for another 10 min
- Then add again a little flour and the remaining salt, knead well and divide the dough in two balls with a 1:2 ratio
- Take 2/3 of the dough and add the filling. Knead with your hands until the filling is well incorporated
- Now roll the remaining dough onto a flat, floured surface until it's big enough, place the filling on it and cover with the dough. You should see only plain dough now
- Place the bread on a baking rack and bake in the over for about 25 minutes at 180ºC
And I've come to realize than many people are afraid to use yeast. Don't be! There are only two rules: Keep it warm but not too warm (50°C at the highest until you bake it) and treat in kindly - aka careful but vigorously kneading is a must. You can all do this! I promise!
So I am linking up with Laura again today! Let’s find out what kind of #strangebutgood recipes the other bloggers came up with 😀
Have a good weekend and I hope you’ll get some sun as we have here today 🙂
this abundant life says
Looks great. Love the Italian flavors. Thanks for sharing this one.
Thank you. I love Italian flavors 🙂
One day I’m going to get over my fear of yeast and just do it. I love the flavor combo here. Rosemary is the best!
Thank you 🙂 You must overcome this fear. You miss out on so much!
Thank you 🙂