Potato & Rosemary Bread

Ingredients:
500 gm strong flour
300 ml warm water
15gm yeast (dry)
10g sugar
10g salt
30ml olive oil
1 teaspoon black pepper
1 tablespoon shopped fresh rosemary
1 large potato
sea salt
extra virgin olive oil

For more recipes visit the recipe page on the Rivers
or Tides web site

Method:
Step 1: Combine water, yeast, sugar and oil into a mixer with dough hook. Mix for 1 minute on low and leave for 10 minutes.
Step 2: Add flour, salt and pepper and mix for 7 minutes on low
Step 3: Remove bowl from machine, cover with cling wrap and leave to prove for 1.5 hours in a warm place or until it has doubled in size.
Step 4: Return to machine and knead again for a further 3 minutes
Step 5: Heat oven to 210 deg c
Step 6: Remove dough and press into a deep baking tray that has been greased
Step 7: Slice potato into thins
Step 8: Arrange potato on top of dough and sprinkle with rosemary, sea salt and olive oil
Step 9: Leave to prove until nearly double in volume
Step 10: Place in oven for 22 min
Step 11: Leave to cool on cooling rack

Basil Pesto

Ingredients:

1 cup fresh basil leaves
1 garlic clove
¼ cup pine nuts
2 table spoons olive oil
2 table spoons grated parmesan

Ideal as a condiment to add to pasta, mix with mayonnaise or use as a pizza topping

Method:

Combine all ingredients in a blender and process until nearly smooth