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Thursday, 18 August 2016

Baking A Sourdough Garlic Loaf

If you like the taste of pizza, then today's loaf is for you. It has all the flavours of Italy captured in one loaf. We use the traditional Italian spices, garlic and polenta  to make today's loaf. It goes without saying that we once again use our lovely sourdough starter to give rise to this treat.


In a large mixing bowl, mix together 3 cups (750 ml) cake flour and 1 cup (250 ml) polenta. You may also wish to swap out 1 cup of cake flour for  1 cup of wholewheat flour, if you like your bread a little more rough.


Add 1 teaspoon (5 ml) sugar and 1 teaspoon (5 ml) salt.


Now add 1 teaspoon (5 ml) each of Parsley, Mint, Sweet Basil and Oregano. You may opt to use fresh herbs if you have some.


Mix all the dry ingredients well.


Now add 4 tablespoons (50 ml) crushed garlic. You may increase or decrease this to personal taste.


Add a cup (250 ml) lukewarm water and a cup (250 ml) sourdough starter.


Add 60 ml cooking oil.


Bring the dough together.


Knead for about ten minutes on a floured surface.


Cover with plastic and allow to rise in a warm dry place. I always rise my flour outside in the sun.


Once risen, bake for about 45 minutes at 200 °C.


The bread is done when you hear a hollow sound when you knock it at the bottom.


Turn out on a wire rack and allow to cool.


Serve with butter and any savoury topping of your choice. It is excellent with cheese!


Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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