It’s a Saturday between two holidays and people are going kinda nuts on the streets. It’s as if tomorrow a month-long quarantine would start and nobody would be allowed outside, or near the supermarket. I always grin to myself when standing at the checkout, and even though the people around me think the same (trust me, I talked to them) they do it nonetheless. People are hilarious. I did my grocery shopping on Thursday by the way, and after a lazy Friday with me being forced to do literally nothing, which is kind of nice, but I don’t like being forced to do that, I spend the morning baking for my brunch tomorrow morning.
To be honest, I’m not a baker. And I am pretty sure that I’ve said that a hundred times before as I’m writing those lines, but anyway, I like to improvise and throw things into the pan and see how it turns out rather than following a recipe. But it’s brunch Sunday tomorrow and I wanted to do something special. Behold fellows, the brunch bread is coming!
You need (for about 20 slices):
- 90ml lukewarm milk
- 200ml lukewarm water
- 1 package of dried yeast
- 2 tbsp. of olive oil
- 2 tsp. of salt
- 1 tsp. of sugar
- 550g of flour (+ flour to work with)
- 30g of fresh basil
- 150g of grated mozzarella
- 50g of dried tomatoes
Dice the tomatoes and cut the basil into stripes. Mix and knead together the ingredients for the dough, then prove it for about 45 minutes in a warm place until the dough has doubled its volume.
Prepare the worktop with some flour, then roll the dough to a thin rectangle.
Spread basil, mozzarella and dried tomatoes evenly on the dough, then cut the rectangle into smaller rectangle in height and width as long as your loaf pan. Stack the smaller rectangles and press them together a bit.
Put the stack into the upended and with baking parchment prepared loaf pan. Then prove it covered with a cloth for another 30 minutes.
Preheat the oven at 175°C upper and lower heat, then bake the bread for about 30 minutes.
This is so delicious, I wish I could send you all a slice or at least enable you to smell this! Honestly, you just need some butter on top and you’re ready to go, and apart from all the waiting this is a pretty easy recipe. Hope you are inspired!