John Myers
Ingredients for 1 servings:
- 400 g flour (plaited bread flour)
- 30 g yeast
- 150 ml milk, lukewarm
- 1 tsp salt
- 1 tbsp sugar
- 1 egg(s)
- 125 g butter, soft
- 2 tsp dried Italian herbs
- 125 g tomatoes, dried, marinated in oil, drained
- 100 g Parmesan, sliced
- e.g. milk
Instructions
Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 45 minutes; Total time approx. 4 hours 5 minutes
for aperitif, salad, brunch or dinner
Line a 28cm loaf pan with baking paper. For the starter dough, put the flour in a bowl and form a well. Dissolve the yeast in a little milk, then add it along with the remaining milk. Dust the edges with a little flour and let it rest until foamy. Then add all the ingredients up to and including the herbs to the starter dough and knead into a fine, light dough. Dice the tomatoes and fold in along with the cheese. Cover and let rise at room temperature until doubled in size. Twist each end of the dough slightly in the opposite direction and place it in the pan, cover and let rise to the edges (1-2 hours). Bake in the lower part of an oven preheated to 200°C for 10 minutes, then bake at 180°C for 30-35 minutes. Brush with milk while still hot. I like to serve the bread with freshly sliced salami and/or bresaola as an aperitif, but it also goes very well with brunch, breakfast, or appetizer salads. Zopfmehl (a type of bread) is widely available in Switzerland; it consists of white flour with a small amount of spelt flour. Alternatively, type 550 wheat flour can be used.
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