Zorra @ Kochtopf is hosting the 3rd World Bread Day today, on October 16th ’08. The original World Bread Day - an event created by UIB International Union of Bakers and Bakers-Confectioners - wants to provide an opportunity to talk about bread and bakers, to find out about their history, their importance as well as their future.
This has been a great opportunity to try something new in the bread department to bake! I decided to bake leopard bread and what inspired me to this loaf is it distinctive crust with spots akin to a leopard pattern. The unique crust is achieved by mixing olive oil and semolina together and applying this on the crust before proving. Delicious tasting bread with a lovely soft texture and a slight crusty outside.
Leopard Bread Spots
Leopard Bread
Ingredients
500g (1 lb 2 oz) strong plain white bread flour
7g sachet fast-action dried yeast
1 level tsp salt
4 tbsp olive oil
4 tbsp semolina
You will need a baking sheet lightly greased
Method
Tip the flour into a bowl and stir in the yeast and salt. Add 2 tablespoons of olive oil to 300ml of tepid water in a jug, and then add to the four and mix to form a soft dough.
Turn the dough out on to a lightly floured work surface and knead it for 5 -8 minutes or in a kitchen mixer with a dough hook until it’s smooth and elastic. Shape the dough into an oval with your hands on a floured work surface and place on a greased baking tray.
Mix the remaining olive oil with the semolina to a thick paste in a jug. Spread this over the top and sides of the loaf with a small palette knife. Cover the loaf with a clean tea towel, and leave in a warm place to prove for 40 -60 minutes or until doubled in size.
Preheat the oven to 220°C/fan200°C/425°F/Gas mark 7.
Bake the loaf in the centre of the preheated oven for 20 – 25 minutes or until lightly golden and sounds hollow when tapped on the underneath. Remove the loaf from the oven and slide onto a wire a rack to cool.
Serve sliced with butter – eat and enjoy :)
Ingredients
500g (1 lb 2 oz) strong plain white bread flour
7g sachet fast-action dried yeast
1 level tsp salt
4 tbsp olive oil
4 tbsp semolina
You will need a baking sheet lightly greased
Method
Tip the flour into a bowl and stir in the yeast and salt. Add 2 tablespoons of olive oil to 300ml of tepid water in a jug, and then add to the four and mix to form a soft dough.
Turn the dough out on to a lightly floured work surface and knead it for 5 -8 minutes or in a kitchen mixer with a dough hook until it’s smooth and elastic. Shape the dough into an oval with your hands on a floured work surface and place on a greased baking tray.
Mix the remaining olive oil with the semolina to a thick paste in a jug. Spread this over the top and sides of the loaf with a small palette knife. Cover the loaf with a clean tea towel, and leave in a warm place to prove for 40 -60 minutes or until doubled in size.
Preheat the oven to 220°C/fan200°C/425°F/Gas mark 7.
Bake the loaf in the centre of the preheated oven for 20 – 25 minutes or until lightly golden and sounds hollow when tapped on the underneath. Remove the loaf from the oven and slide onto a wire a rack to cool.
Serve sliced with butter – eat and enjoy :)
38 comments:
A great bread! I love it's pretty crust!
Cheers and happy WBD,
Rosa
I have never seen or heard of this bread before - how fun! It looks great and I bet it tasted great as well!
The crust really is leopard like ... tasty and trendy!
Wow the spots are so clear on the crust...
Leopard bread- that is so neat! I think that the kids will dig this because of the crust. I bet if they used food coloring on the crust they could make their own leopards!
Thank for the weekend project Rosie!
Beautiful bread. They have such a nice design.
Lovely crust!just perfect Rosie..
What a wonderful looking loaf, Rosie. I'm a real bread lover. I eat it far too often, but it just tastes so good and is so satisfying.
Rosie, this bread look wonderful and tasty!! xxGloria
That crust is great - what a clever idea
Wow, love how different this bread is. Great job Rosie, now pass us a slice with butter ;o)
Maria
x
That is so cool! You know I need a good bread that matches my leopard print blog!
Ooh, I didn't know it was world bread day (bit of a shame as I take any excuse I can to bake bread). Your bread's leopard spots look fantastic and the texture of the bread looks perfect, nice and light.
Beautiful bread! So nice of you to share the recipe with us! I am keeping it to try one day!
One of the local chain bread shops here makes 'tiger bread' and I always wondered how. Thanks for taking the mystery out of it for me Rosie:) I like yours much more than theirs;) Happy WBD! Maybe next year I'll join in:)
beautiful bread..nice leopardy spots..
That bread looks beautifully cooked - great job!
Oh your bread looks so pretty. I love the crust! What a lovely entry, Rosie.
Great entry - the bread looks so soft inside.
Homemade bread is the best! I will have to try this recipe out!
WOW !that bread has crispy crusty texture with semolina
How gorgeous! I bake bread weekly and I'd love to try your recipe.
Rosie, guess what? I just made your leopard bread!!! It turned out so good. My family loved it! It looked exactly like yours. Unfortunately I didn't have time to take pics this time, but I am going to bake this bread over and over again, and I will definitely take pics and post the recipe on my blog referring to you! What a great recipe! My 5 year old daughter who is not the greatest eater, ate almost half a loaf and asked for more:) My mother-in-low asked for the recipe:))))) THANK YOU SO MUCH!!!
neat bread with the lepoard prints!! looks yummo!
Oooh, lovely - have always wondered how they get the crust like that, and now I know. they call it "tiger loaf" here.
Grrr, what a good-looking bread!
Thx for your participation in WBD'08.
looks great Rosie! What an interesting texture on the outside!
What a stunning crust Rosie...I LOVE the bread. Great entry. Another on my bookmarked list! YUM!!
Hi Sweetie! Think I'll try this!! Happy day!hughugs
I love the look of the leopard bread! So spotty and delicious-looking.
Aha! So that is why it looks like that. Very clever Rosie.
Cheers
David x
Its come out beautiful. I love the crunch of this bread. I made this too but used rice flour for the crunch.
Your bread came out really well - I can fully understand the name!
Such a beautiful golden colour too.
Many thanks my 'dear' friends for your very kind comments it is very much appreciated and thanks also for taking the time to pop by :)
Best wishes Rosie x
Now thats an unusual bread.The rainy weather is calling for me to make bread.
Wonderful looking bread,love the spots.
You know, I have a breadmaker, but I think I'm going to make this one by hand. It looks gorgeous. Is it anything like tiger bread? (I think tiger bread is made with sesame oil, but I don't know what else)
Hi Coco, it is very unusual bread with a spotted crust. Rainy weather I find perfect for baking bread when you can’t get outdoors....
Hi Pearlsofeast, thank you, the spots are cute which drew me to this bread :D
Hi Dabrah, thank you, I have a bread maker but this loaf is such fun to make by hand and not too much work involved. I’ve never had Tiger bread but one I must look up because it sounds another great fun bake.
Best wishes Rosie x
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