Leopard Loaf

This recipe has been lurking around in my 'bread file' for quite some time, the idea of the Leopard print was intriguing.  Then, a couple of weekends ago I am ashamed to admit, I had a plan free day and set about making the most of it by baking bread all day.  Joy untold ... for me anyway ... I even managed to bake this month's challenge for Fresh From the Oven (which I am also still to post!)

Leopard Loaf
500g strong plain white flour
7g sachet fast action dried yeast
1 tsp salt
4 tbsp olive oil
4 tbsp semolina

Place the flour in a bowl and stir in the yeast and salt.  Add 2 tbsp olive oil to 300ml warm water, then add to the flour.  mix to form a soft dough.

Turn the dough out onto a lightly floured work surface and knead for 5-8 mins, until smooth and elastic.  Shape the dough into an oval shape and place on a buttered baking sheet.

Mix the semolina and the rest of the olive oil into a thick paste, then spread over the top and sides of the loaf using a small palette knife or pastry brush.  Cover the loaf with a sheet of oiled cling film and leave in a warm place for 40-60 mins, or until it has doubled in size.  Meanwhile, preheat the oven to 220C.

Bake the loaf in the centre of the oven for 20-25 mins or until it is light golden and sounds hollow when tapped underneath.  Remove the loaf from the oven and place on to a wire rack to cool.  Serve warm or cold, buttered if you like.

Makes 1 large loaf
Good To Know

I used a locally produced rapeseed oil in place of the olive oil for this recipe, as normally I prefer the flavour.  For some reason though it just seemed to over power the flavour of the bread which was a bit disappointing.  I like fresh homemade bread to taste like fresh home made bread and not one of the ingredients used to make it, a sum of the whole if you know what I mean.  So next time I would stick to olive oil.  Also, the bread didn't keep for very long, really only the say it was made and the day after, it then went in the freezer to be added to my breadcrumb stash.

That said, I was really pleased with the way it turned out and I really liked the fun factor the semolina crusted added.  It would be great fresh from the oven and placed on the table at a family BBQ or picnic.