PIMIENTO THYME TWISTED BREAD
Hey there! Baby pimiento and thyme bread made in a jiffy...sometimes you don’t plan ahead to make something that interesting and delicious.
This is the creation from the leftover dough of naan bread atta (dough) which was made to serve along with butter chicken for my son’s birthday...a lot was leftover after making the naans. I had ingredients like jarred pimientos and thyme at hand in my pantry and fridge and quickly thought of converting this leftover dough to this scrumptious bread.
When I cut the bread, the wiggly pattern was very exotic looking, and the bread impressed my friends and family when I served it with guacamole and dill and pepper dip....it was a big hit!!
YIELDS: two 14" loaves
PREP TIME: 30 minutes
BAKING TIME: 40 minutes
PASSIVE TIME: 2 hours
For bread dough:
2 1/2 cups all purpose flour
1 1/4 tsp instant yeast
1/2 cup milk, full fat & room temperature
1 tsp sugar
1 tsp salt
2 tbsp sunflower oil
3/4 cup warm water
1 clove garlic, crushed
250g pimientos, jarred
2 tbsp tomato paste
1 tbsp extra virgin olive oil
1 tbsp fresh thyme leaves
Pinch of salt
In a small bowl, mix warm water, yeast and sugar. Let it stand for 10-15 minutes until some bubbles form on top. Add oil and mix.
In a large bowl, sieve flour and salt. Gradually add milk and yeast water to the flour, poring small quantities at a time and make a soft dough. Alternatively use the stand mixer fitted with hook attachment to make the dough.
Knead the dough on a floured surface for 5 minutes until smooth in texture. Put the dough in a lightly oiled bowl and cover with a plastic wrap or damp kitchen towel. Set aside for 30 minutes to an hour or until the dough is double in size.
Meanwhile, make the pimiento and thyme filling. Drop all the ingredients for stuffing in an electric blender, blitz to a paste.
Punch the dough to knock out the air. Bring it together to make it soft and pliable.
Drop the dough on a floured surface and divide it into 4 equal pieces. Take one piece and roll it into 8 x 12 inch rectangle, spread 1/4 of the filling on top, leaving 1 inch border around the edges. From the larger side of the dough, start making accordion folds, about 1.5 inch thick. Repeat the same steps with another piece of dough.
Keeping the stuffing side up, join and press together the two short ends of the two accordion pleated doughs, twist them around each other forming a spiral. Join and press the other two short ends together.
Repeat the steps 6 and 7 with the other 2 pieces of dough.
Now, carefully transfer the shaped loaves on the lightly floured lint-free cloth or baker’s couche to rest. Push the cloth up around each loaf to create folds that will help the dough hold its shape. Alternatively use baguette pans to rest the loaves and form the shape.
Now, cover the pieces of prepared loaves with oiled plastic wrap and let it rest for 45 minutes to an hour.
Preheat the oven to 220° C and bake them for 35 - 40 minutes, until golden brown from outside.
The bread should feel dry and light on the outside and when you tap them they should make a hollow sound.
Store the bread wrapped in a bio-degradable bag and keep it outside for 2 days.
Slice the bread into 1/2 inch rounds and it’s a perfect base for bruschetta.
Serve the sliced bread as a dipper with your favourite party dip. I served mine with guacamole and dill and gherkin dip. Or serve it with hot bowl of soup.