Kruh sa češnjakom, ružmarinom i sušenim rajčicama / Rosemary Garlic and Sun Dried Tomato Bread

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Moram priznati da jako rijetko pečem kruh, a peciva još i rijeđe. Žao mi je zbog toga. Volim miris svježe dignutog kvasca. Volim osjetiti toplinu i podatnost tijesta pod rukama. Volim miris pravog domaćeg kruha i okus njegove hrskave korice. Ne volim to što nemam dovoljno vremena da ga češće ispečem. Ipak, ponekad, kad uspijem ukrasti malo vremena, ispečem neki fini aromatični kruh kakav se ne može kupiti u pekari. Uz takav kruh tada najviše volim pojesti nešto lagano i ukusno, poput šarene toplo-hladne salate.

Kruh sa češnjakom, ružmarinom i sušenim rajčicama
350g glatkog brašna
150g integralnog brašna
prstohvat soli
20g svježeg kvasca
žličica šećera
cca. 300ml mlake vode
55ml maslinovog ulja
3 režnja češnjaka
2-3 grančice ružmarina
50g sušenih rajčica

Sušene rajčice narežite na male kockice. Češnjak i ružmarin sitno nasjeckajte. Kvasac razmrvite u malo mlake vode, dodajte šećer i ostavite da se zapjeni.

Pomiješajte obje vrste brašna te dodajte sol, češnjak, ružmarin i maslinovo ulje. Dodajte uzašli kvasac i preostalu mlaku vodu te pomoći ručnog miksera sa spiralnim nastavcima zamijesite tijesto. Tijesto prevrnite na pobrašnjenu plohu te ga rukama nastavite mijesiti dok ne postano meko i elastično. Tijesto vratite u zdjelu, pokrijte prozirnom folijom i kuhinjskom krpom te ostavite na toplom mjestu da se diže. Kad je tijesto udvostručilo volumen, lagano ga premijesite rukama i ponovo ostavite da se diže.


Pećnicu zagrijte na 200°C. Veliki lim za pečenje obložite papirom za pečenje.

Dignuto tijesto prebacite na pobrašnjenu radnu plohu pa u njega umijesite sušene rajčice. Oblikujte štrucu i prebacite ju na lim. Na tri mjesta površinu zarežite oštrim nože, pokrijte krpom i ostavite da se diže još 30min prije pečenja.

Kruh pecite 30-35 minuta dok ne dobije lijepu boju. Je li kruh pečen možete provjeriti tako da malo kucnete po njegovoj korici. Ako čujete šuplji zvuk to znači da je pečen. Tokom pečenja u nekoliko navrata možete pećnicu poškropiti sa malo tople vode kako bi se stvorila para. Na taj način će korica kruha biti tanka i hrskava ali ne žilava.


Toplo-hladna salata
(količine prilagodite svom ukusu)

salata kristalka
radič
rikula
šampinjoni
mini rajčice
žlica maslinovog ulja
feta sir (na kojeg sam ja potpuno zaboravila dok već nije bilo kasno)
tostirani bademi


Salate operite, posušite, narežite na komade i pomiješajte u zdjeli. Rajčice prepolovite, a šampinjone narežite na listiće. Polovicu pripremljenih rajčica pomiješajte sa salatom. Na teflonskoj tavi zagrijte maslinovo ulje. Dodajte šampinjone i preostale rajčice. Pirjajte na jakoj vatri uz stalno miješanje dok tekućina ne ispari i dok povrće ne dobije boju. Potom ga prebacite u zdjelu, prelijte salatnim preljevom i dobro promiješajte. Salatu pospite feta sirom i grubo sjeckanim bademima i odmah poslužite.

Salatni preljev
3 žlice maslinovog ulja
2 žlice aceta balsamica
1 žličica senfa
sol i papar

U zdjelici dobro pomiješajte aceto balsamico i senf. Dodajte sol i papar te na kraju polako dolijevajte ulje uz stalno miješanje. Dobiveni preljev prelijte preko salate.

Rosemary Garlic and Sun Dried Tomato Bread

350g bread flour
150g whole wheat flour
pinch of salt
20g fresh yeast
1 tsp. sugar
app. 300ml warm water
55ml olive oil
3 cloves of garlic, minced
2-3 branches of fresh rosemary, chopped
50g sun dried tomatoes,cut into small pieces

Proof the yeast by mixing it with some warm water and a teaspoon of sugar. Let it stand for a few minutes until it becomes foamy.

Meanwhile, mix both flours in a bowl. Add salt, garlic, rosemary and olive. Mix with a wooden spoon. Incorporate the yeast mixture to the flour. While mixing with an electric mixer (paddle attachments), gradually add warm water until you obtain a sticky dough. Transfer the dough to a lightly floured surface and knead with your hands until you get an elastic and smooth dough. Cover the bowl with a plastic wrap or a plastic bag and a clean kitchen cloth and let it rise in a warm place until it doubles in volume (30-45 minutes). Transfer the dough onto a floured surface and knead lightly for a minute or two, and then return it to the bowl. Cover with plastic and a cloth and let it rise again until it doubles in volume.

Preheat the oven to 200°C. Line a large baking tray with parchment paper.

Transfer the dough onto a floured surface and knead the tomatoes into it. Form a loaf and transfer to a baking tray. Using a sharp knife, make 3 diagonal slashes on the surface of the loaf. Cover with a cloth and let it rise for another 20-30 minutes before baking.

Bake for 30-35 minutes until golden brown. If you're not sure when your bread is ready, tap it several times with your fingers. If you can hear a hollow sound, the bread is ready. If you want your bread to have a thin but crunchy crust, sprinkle the oven with some warm water a few times during the baking process.

Transfer the bread on a wire rack and let it cool before cutting and serving. Serve with a bowl of Hot & Cold Salad to get a light balanced meal.

Hot & Cold Salad
(adjust the quantities to your own taste)

Leaf lettuce
Radicchio (Red Chicory)
Rocket salad (Arugula)
button mushrooms, sliced thinly
cherry tomatoes, cut in half
1 tbsp. olive oil
Feta cheese, diced (which I completely forgot about until the meal was over)
toasted almonds, roughly chopped

Wash and dry the salad greens. Cut them into pieces and transfer to a bowl. Add half of the tomatoes and mix well. Heat the olive oil in a non-stick frying pan. Add mushrooms and the rest of cherry tomatoes. Cook on medium to high heat until
moisture evaporates and the vegetables get golden-brown color. Transfer to a bowl. Pour the salad dressing over the vegetables and mix well. Sprinkle with some feta cheese and toasted almonds and serve.

Salad Dressing
3 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tsp. mustard
salt & pepper to taste

In a small bowl whisk together balsamic vinegar and mustard. Add salt and pepper and then pour in the olive oil in a slow, steady stream, whisking constantly.