Tomato & Pepper Rolls
Ingredients
- 250g Granary flour
- 250g Plain flour
- Sachet of yeast
- 50ml Olive oil
- Some sun dried tomatoes
- 2 tbs Tomato puree
- 1 red bell pepper
- 1 red chilli pepper
- 1 clove of garlic
- A picnh of dried or a teared fresh rosemary
- A pinch of taragon
- A pinch of Thyme
- A pinch of Basil
- A pinch of Pepper
- A pinch of Salt
- 500ml Lukewarm water, carbonated in possible
Method
Mix flour, yeast and salt in a large bowl. Add chopped paprika, tomatoes, garlic and chilli. Add herbs and tomato puree, mix well. Stir in water under a soft dough is achieved. Empty out onto a floured surface and knead for ten to fifteen minutes. Shape into rolls approx 50% of the preferred scale, cover with oiled clingfilm and leave in a warm place to rise and prove for approx an hour. Meanwhile preheat and oven to 230c. When rolls have doubled in size place in the oven for about 25-45 minutes depending on size or until golden and the base sounds hollow when tapped.
As with all bread making experience and experimentation is reccomended to achieve best results.