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| Sort of like focaccia in texture and flavor |
Aldi's had a special on halloumi, a Mediterrean cheese that is firm enough to be grilled, which I usually put it in a salad (see Arugula Salad with Seared Halloumi). After the holidays, it was in the back of the fridge upopened. Plus I had windowsill tomotoes which had become raisin-like (see Barbara's Everyday Salad) and needed to be used. I had made a cheese and chive no knead bread a long time ago (see Chive Cheese Bread), so I thought these two ingredients paired together might work, too.
The halloumi has to be soaked to remove its saltiness. Then, dried before adding to the dough.
There are sun-dried tomatoes available now in pouches. Don't use the kind in a jar in olive oil.
Fresh yeast makes a difference, too. Because these additions make it a heavier and wetter dough.
I will definitely make this bread again. Toasts well.
--Barbara
Halloumi and Sun-dried Tomato Bread
7 ounces halloumi cheese, soaked, drained, diced, dried
1 cup windowsill or sun-dried tomatoes, halved
400 g bread flour
1/2 t. instant yeast
1 1/4 t. sea salt
300 ml filtered water (or slightly less)
Soak halloumi in cold water for 4 hours to release salts.
Remove, dry, and cut into 1/4 inch dice, and let air dry. Set aside.
Halve the tomatoes. They should not be wet. Towel dry if needed. Sprinkle with a little salt. Set aside.
On a scale, measure 400 g bread flour.
Add yeast and salt, then whisk together.
Add dried cheese and tomatoes leaving behind any liquid. Toss until coated with flour.
Add 300 ml filtered water and combine. Will be wet and sloppy.
Cover tightly with plastic wrap and let rise in a warm place for 12 - 14 hours.
Will be bubbly.
Turn the dough out onto a well-floured surface. Lots of flour this time. This dough is wet.
Pull the edges together, turning until it is all pulled into the center, then flip over and and gently form into a round loaf.
Place a sheet of parchment paper in a 9-10" pie pan.
Place dough in the center.
Very lightly spray the top with cooking spray.
Spray the plastic wrap from the first phase with cooking spray and place it lightly over the dough.
In a microwave, heat a cup of water to boiling. Then remove (carefully).
Place the dough in the microwave, close the door. Let rise for 1.5 hours.
An hour into the rise, preheat the oven to 475 degrees. Remove rack if needed to make room for the dutch oven.
Check the dough. If it is ready, it will hold the shape a fingernail indentation.
Preheat the covered dutch oven for 1/2 hour.
Remove the dough from the microwave, remove the plastic cover, and with a sharp knife or razor blade cut a vent in the center about 6 inches long. Or make a 4 inch cross in the center.
Carefully remove the dutch oven, remove the cover, place the bread on the parchment paper inside, then cover and return to the oven.
Bake for 30 minutes.
Remove the cover.
Bake for another 15 minutes for a golden crust.
Go longer if you want a darker crust. I was concerned about the cheese burning, so I went for a soft, chewier crust.
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| Looks like the bread was kissed with red lips |
Remove from the oven, remove from the pan and cool on a rack before slicing.
Delicious!
B