Homemade bread: olive sun-dried tomato and sesame pumpkin

July 27, 2015

Heading to the bakery and sniffing the fresh bread is a treat alright, but imagine that in your own kitchen with these savoury homemade recipes.

Homemade bread: olive sun-dried tomato and sesame pumpkin

Olive and sun-dried tomato bread

You can almost taste the Mediterranean when you bite into this peasant-style bread, with its strong flavours and chewy texture. This recipe will save you money, and adds excitement to a bowl of soup.

Makes one loaf

  • 2 eggs
  • 150 g (2/3 c) milk
  • 500 g (2 c) all-purpose flour
  • 10 ml (2 tsp) baking powder
  • 5 ml (1 tsp) kosher salt
  • 45 ml (3 tbsp) oil drained from sun-dried tomatoes or olive oil
  • 125 ml (1/2 c) black olives in oil, drained, pitted, and slivered
  • 125 ml (1/2 c) sun-dried tomatoes packed in oil, drained and sliced
  • 15 ml (1 tbsp) fresh minced basil or marjoram1. Preheat the oven to 205°C (400°F). Lightly grease a 20 centimetre (eight inch) springform pan.

    2. In the bowl of a food processor or blender, combine the eggs and milk. Whirl just until the ingredients are combined. Sift together the flour and baking powder, and add to the milk mixture. Whirl for two minutes; add the salt and oil, and whirl for one minute more. Using a spoon, stir in the olives, sun-dried tomatoes and basil or marjoram.

    3. Pour the batter into the prepared pan and bake until a tester inserted into the bread comes out clean, about 30 minutes.4. Remove the pan to a wire rack and let the bread cool slightly. Remove the outer ring of the pan and serve the bread warm.

Sesame pumpkin bread

Wake up your taste buds with this unusual bread, experiencing autumn in every bite. You may find a similar loaf among the specialty breads at the market, but you can be sure it will be much more costly.

Makes one loaf

  • 1 kg (4 c) all-purpose flour
  • 50 g (1/4 c) sugar
  • 20 ml (4 tsp) baking powder
  • 5 ml (1 tsp) salt
  • 250 ml (1 c) plus 30 ml (2 tbsp) milk
  • 1 egg
  • 250 ml (1 c) pumpkin puree
  • 75 ml (1/3 c) butter, melted
  • 15 ml (1 tbsp) sesame seeds1. Preheat the oven to 220°C (425°F). Lightly grease and flour a baking sheet. In a large bowl, sift together the flour, sugar, baking powder and salt.

    2. In a medium bowl, combine 250 millilitre (one cup) of milk and the egg; beat until well blended. Stir in the pumpkin puree and butter. Make a well in the centre of the dry ingredients; pour the pumpkin mixture into the well and, using a fork, stir until all the ingredients are well blended.

    3. Lightly flour a work surface. Turn out the dough onto the work surface and knead lightly until the dough is smooth, four to five minutes. Shape the dough into a round loaf and transfer to the prepared baking sheet. Using a sharp knife, cut a cross over the top of the loaf. Brush lightly with the remaining 30 millilitres (two tablespoons) milk. Sprinkle with the sesame seeds.

    4. Bake the loaf 25 minutes; reduce the heat to 190°C (375°F) and bake until the loaf sounds hollow when tapped, about 15 minutes longer. Remove the loaf to a wire rack to cool.


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