GOATS CHEESE & HARRISA BREAD
At One Devonshire Gardens we pride ourselves on making fresh bread daily. You really can’t beat fresh bread or the aromas that come with it. We introduced this bread recently and already it’s becoming a staple. Take your time when making this, the time and effort put in will be rewarded by an outstanding bread full of flavour. Best served warm with a generous helping of your favourite butter.
Makes 2 Loaf tins
(2 x 9cm x 31cm loaf tins)
Ingredients:
1.25kg Strong white bread flour
17g table salt
13g fresh yeast OR 6.5g dried active yeast
700ml tepid water
50g Olive Oil
50g harissa paste
100g good quality goat’s cheese
Oil for greasing
Method:
Preheat the oven to 200c/ Gas Mark 6
Place the flour and salt into a mixing bowl. In a separate bowl mix the yeast with a small amount of water until dissolved. If you have an electric mixer start mixing the flour on a slow speed with a dough hook. Add the olive oil and yeast mix then gradually add the water. Turn up the speed and continue mixing until the dough is smooth and elasticated.
Remove the dough from the bowl and form into a ball. Lightly grease a clean mixing bowl. Cover with oiled cling film or a damp cloth and leave to prove in a warm place for around 45mins – 1hour or until the dough has doubled in size.
Knock back the dough for a few minutes to remove the air. Roll out into a square and spread the harissa paste on the dough, crumble on the goat’s cheese then fold all four corners of the dough to the centre and knead the dough gently until the harissa and goats’ cheese is distributed throughout.
Roll the dough out into the same shape as the loaf tins. Grease the tins lightly and allow to prove again covering with a damp cloth or oiled cling film.
Once the dough has doubled in size you can slit the bread with a sharp knife and dust with a little flour for a crisp crust.
Place the bread in the centre of the oven and bake for around 30 mins or until bread has risen and hollow to tap.
Turn the bread out of the tins onto a cooling rack to avoid the bottom going soft. Leave to fully cool before slicing.
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