Tantalizing Aromatherapy Bread

Nothing makes a house more warm and welcoming than the smell of bread baking in the oven but when that bread contains roasted peppers and is topped with a mixture of caramelized onions, olives, capers and herbs, making it is not  baking any more. It is a form of aromatherapy.

I love making bread at home, the whole process is so comforting, almost therapeutic. Watching yeast bubble with excitment as it gets ready to help you make bread magic. Kneading the dough and feeling it transform under your finger tips from a lumpy mass into a sliky smooth ball. Watching the dough rise and  you can’t help but smile when your child asks you with worry in her eyes “mum is it going to explode?”

Punching the dough down and then forming it into whatever shape you want ..it is all up to you and your imagination

Baking your bread and allowing the smell to wash over you.

Cutting into a loaf of warm bread and enjoying the first bite.

This aromatherapy bread does all that and more. Preparing the topping alone will fill your house with a cloud of herbs and tantalizing smells that  will require considerable amount of self control to stop yourself from eating it as such there and then. But I do promise you that the self control will be well worth it if you carry through with making the bread. Pairing this aromatic topping with the smokiness of the roasted pepper, the fluffy soft texture of the bread and the slight tang of the mustard is an experience you don’t want to miss

Aromatherapy bread

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• Author: Sawsan Abu Farha adapted from Fatafeat magazine
• Total Time: 1 hour 50 minutes
• Yield: 1 loaf 1x

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Description

This aromatherapy bread combines the smokiness of roasted peppers with a topping of caramelized onions, olives, capers, and herbs, creating a fluffy, flavorful loaf with a tangy mustard finish.

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Ingredients

Units USM Scale 1x2x3x

• 500 grams (3 1/2 cups) all-purpose flour
• 1 tsp sugar
• 1 1/2 tbsp yeast
• 2 tsp salt
• 80 grams (3/4 stick) butter
• 2-3 tbsp chopped roasted pepper
• 200-300 ml (1 to 1 1/4 cups) warm water
• 1 tbsp mustard
• 1 large onion, caramelized
• 1/4 cup (60 ml) olives, chopped
• 2 tbsp capers
• 1 tbsp mixed herbs (such as thyme, rosemary, oregano)

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Instructions

1. Proof the yeast by mixing it with the sugar and 1 cup of warm water. Allow it to sit for about 5-10 minutes until it bubbles and foams.
2. In a large bowl or food processor, combine the flour, salt, and butter. Mix until the butter is incorporated into the flour.
3. Add the chopped roasted pepper and the proofed yeast mixture to the flour mixture. Gradually add the remaining warm water, mixing until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until it becomes smooth and elastic.
5. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
6. While the dough is rising, prepare the topping by caramelizing the onion in a pan over medium heat until golden brown. Add the olives, capers, and mixed herbs, stirring to combine. Set aside.
7. Once the dough has risen, punch it down and shape it into a loaf or desired shape. Place it on a baking sheet lined with parchment paper.
8. Spread the mustard over the top of the loaf, then evenly distribute the onion and olive mixture on top.
9. Preheat the oven to 375°F (190°C). Allow the loaf to rise for another 20 minutes.
10. Bake in the preheated oven for 20-25 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.
11. Let the bread cool slightly before slicing and serving.

Notes

• For best results, ensure the water used to proof the yeast is warm but not hot.
• The bread can be stored in an airtight container for up to 3 days.
• Feel free to experiment with different herbs to suit your taste.
• This bread pairs well with soups and salads.

• Prep Time: 1 hour 30 minutes
• Cook Time: 20 minutes
• Category: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 slice
• Calories: 250
• Sugar: 2
• Sodium: 400
• Fat: 8
• Carbohydrates: 40
• Fiber: 2
• Protein: 6
• Cholesterol: 15

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