Dough
- 1 teaspoon [5 g] sugar
- 1/4 cup [60 mL] lukewarm [105 to 115°F / 40 to 46°C] water
- 1 pack active dry yeast
- 1/2 cup [125 mL] lukewarm milk
- 1 beaten egg
- 1/4 cup [60 g] sugar
- 1/4 cup [60 g] grated Parmesan cheese
- 1/2 teaspoon [2.5 mL] salt
- 3 tablespoons [45 g] butter or margarine, softened
- 2 3/4 to 3 1/4 cups [687.5 to 810 mL] first quality bread flour
Filling
- 1/2 cup [125 mL] sun-dried tomatoes packed in oil, minced
- 1/3 cup [80 mL] pitted ripe olives, minced
- 2 tablespoons [30 mL] fresh basil leaves, minced
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- Into a large bowl, dissolve 1 teaspoon [5 g] sugar into lukewarm water.
- Sprinkle with yeast; leave to rest for 10 minutes, then stir.
- Add lukewarm milk, beaten egg, remaining 1/4 cup [60 g] sugar, grated Parmesan cheese, salt, butter or margarine and 1 cup [250 mL] bread flour.
- Beat, using an electric mixer, until smooth, for approximately 2 minutes at medium speed.
- Using a wooden spoon, slowly mix in bread flour, until soft and no longer sticky.
- Onto a floured pastry board, shape dough into a ball.
- Knead dough, adding flour whenever nessary, until smooth, light and no longer sticky, for approximately 10 minutes.
- Transfer dough into a lightly greased bowl.
- Turn dough to grease top.
- Cover bowl with waxed paper and then with a clean cloth.
- Leave to rise into a warm environment [75 to 85°F / 24 to 29°C] until double in bulk, for approximately 45 to 60 minutes.
- Punch dough; transfer onto a lightly floured board.
- Roll dough into a 9 x 12-inch [ 23 x 30-cm] rectangle.
- Mix together all filling ingredients [minced sundried tomatoes, ripe olives and basil leaves.
- Spread filling mixture over dough, leaving a 1-inch [2.5-cm] border all around.
- Starting at shorter end, roll dough, like a jelly roll cake; seal edge.
- Arrange bread, seam side down, into a greased [9 x 5 x 3-inch / 2-L] bread pan.
- Cover dough with a clean cloth.
- Leave to rise into a warm environment [75 to 85°F / 24 to 29°C] until double in bulk, for approximately 50 to 60 minutes.
- Bake into a preheated 375°F [190°C] oven, onto lower rack, for 25 to 30 minutes, until golden brown.
- Leave to rest for 5 minutes, unmold and cool, onto a wire rack.
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