Recipes from professional Chef Tallyrand:

• Yeast leavened bread - plaited loaf and bread rolls with onion, garlic and olives •

This recipe uses what is known as the ‘sponge method’. The onion and rosemary could be replaced by many other ingredients: sun-dried tomatoes and basil, garlic, olives etc.

Ingredients

flour – Champion Beta (a high gluten content flour)	2		kg
fresh yeast	100		gm
milk/water mix	1200		ml
butter	100		gm
castor sugar	50		gm
salt	1		tsp
onion - small	1		pc
garlic clove	1		pc
olives	10		pc
olive oil	25		ml
eggwash			sq
poppy seeds			sq
sesame seeds			sq

Method

1. Melt butter and sugar in the milk/water mix to 37°C (use thermometer or temperature probe)
2. Add yeast and stir until dispersed
3. Add half of sieved flour and combine to form a batter like mixture (this is the sponge)
4. Allow to prove for 30 minutes
5. Crush garlic to a puree, finely dice the onion and add to the oil, sweat until softened and set aside
6. When cool add the sliced olives
7. Knock back the sponge by rapping the bowl on bench and add the onion and olive mixture
8. Add enough of the remaining sieved flour and salt to form a loose dough (this should still be slightly sticky)
9. Turn out onto a lightly floured work bench and knead for approx. 10 minutes to develop the gluten strands until a soft, elastic dough is formed
10. Place in a lightly oiled bowl, cover with a damp cloth and prove until doubled in size
11. Knock back and ‘scale’ into 1/3 and 2/3’s

For plaited loaf  (from the 1/3 mix)

1. Scale into three even size pieces and roll into three equal lengths
2. Plait
3. Place onto lightly greased tray and re-prove until double its size
4. Lightly brush with eggwash all over (be sure to brush all over, in a neat even fashion)
5. Bake at 200°C for 15 – 20 minutes
6. Brush with eggwash again, sprinkle with seeds and bake for a further 2 minutes

For rolls (from the 2/3 mix)

1. Scale into 10 - 15 even pieces and shape into rolls
2. Place onto lightly greased tray and re-prove until doubled in size
3. Brush with eggwash all over (be sure to brush all over, in a neat even fashion)
4. Bake at 200°C for 12 minutes
5. Brush with eggwash again, sprinkle with seeds and bake for a further 2 minutes

Chef's Tip:

When placing breads in the oven ensure they are placed on the middle shelf, and checked after 5 minutes. Cover with tin foil if required to prevent further browning.

Enjoy and bon appetit . . . . .

Published 31st March 2006