Imagine sinking your teeth into a golden, crusty bread rollade bursting with the vibrant flavors of sun-dried tomatoes and fresh basil. This isn't just another bread recipe – it's a culinary journey that transforms simple ingredients into a spectacular Italian-inspired masterpiece that will have your family and friends begging for more. Get ready to elevate your baking skills and impress everyone with this irresistible bread rollade that combines the rustic charm of homemade bread with the bold, sun-kissed flavors of Mediterranean cuisine!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 cup warm water
- 1 packet active dry yeast
- 1/4 cup sun-dried tomatoes, chopped
- 2 tablespoons fresh basil, chopped
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- In a large mixing bowl, combine warm water and active dry yeast. Let the mixture sit for 5-7 minutes until it becomes foamy, indicating the yeast is activated.
- Add olive oil, salt, chopped sun-dried tomatoes, and fresh basil to the yeast mixture. Stir gently to combine all ingredients.
- Gradually incorporate the all-purpose flour into the wet ingredients, mixing with a wooden spoon until a soft, slightly sticky dough forms.
- Transfer the dough onto a lightly floured surface and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should spring back when gently pressed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free area for approximately 1 hour or until the dough doubles in size.
- Once risen, punch down the dough to release air bubbles and roll it out on a floured surface into a rectangular shape, approximately 1/4 inch thick.
- Sprinkle additional chopped sun-dried tomatoes and basil over the rolled-out dough for extra flavor.
- Carefully roll the dough into a tight log, pinching the seams to seal and ensure the filling stays inside.
- Place the rolled dough on a baking sheet lined with parchment paper, seam-side down. Cover and let it rise again for 30 minutes.
- Preheat the oven to 375°F (190°C). Make a few diagonal slashes on the top of the rollade to allow steam to escape during baking.
- Bake for 25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
- Remove from the oven and let cool on a wire rack for at least 15 minutes before slicing and serving.
Tips
- Temperature is Key: Ensure your water is warm (not hot) when activating the yeast – around 110°F (43°C) is perfect. Too hot, and you'll kill the yeast; too cold, and it won't activate properly.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes of kneading develops the gluten, giving your bread that perfect chewy texture and beautiful rise.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A turned-off oven with the light on or a warm spot near (not on) a radiator works wonders.
- Moisture Matters: Cover your rising dough with a damp cloth to prevent it from drying out and forming a tough crust.
- Slash with Confidence: Those diagonal slashes aren't just decorative – they help the bread expand and prevent splitting during baking.
- Cooling is Crucial: Resist the temptation to cut into the bread immediately. Letting it cool for at least 15 minutes allows the internal structure to set, ensuring perfect slicing.
- Storage Tip: Store your bread rollade in an airtight container or wrapped in foil to maintain its freshness for up to 3 days.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 4g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
