Sweet Grape Hearthbread
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 6
In the few times I have made this, it has not only been well-received but gone before i blinked my eyes and asked when would I make it again. So give it a try.
Ingredients
- SPONGE: shopping list
- ½ cup standard flour shopping list
- 1 tbsp sugar shopping list
- 1 tbsp sure bake yeast shopping list
- ½ cup of warm water shopping list
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- DOUGH: shopping list
- ----------- shopping list
- 3 to 4 cups of standard flour shopping list
- 1 cup warm water shopping list
- 2tbsp olive oil shopping list
- 3 tbsp sugar shopping list
- 1 tsp salt shopping list
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- TOPPING shopping list
- ----------: shopping list
- 2 tbsp olive oil shopping list
- 300-400g small grapes shopping list
- 2 tbsp sugar shopping list
How to make it
- Put all the sponge ingredients in the bowl of an electric mixer and whisk until smooth. Set aside for 10-30 minutes.
- To make the dough, add to the bowl the warm water, olive oil, sugar, salt and 3 cups of flour. Mix in with a wooden spoon, adding more flour if needed to make a soft dough.
- Attach the dough hook to the machine and knead the mixture for about 5 minutes. Detach the dough hook and cover the bowl with a damp tea towel.
- Set aside in a warm place until the dough has risen by at least double.
- Tip the dough onto a lightly floured bench and roll out approximately 1/2 thick to fit into a shallow-sided baking dish. Brush the dough lightly with olive oil and set aside until it is well-risen and puffy. Depending on room temperature, this will take an hour or so.
- Half an hour before the dough is likely to be ready, turn on the oven to 400d.F.
- When the dough has risen, use your fingers to press deep dimples into it.
- Scatter the grapes over the dough, so that many of them are lodged in the dimples.
- Use the flat of your hand to press the grapes firmly into the dough. Sprinkle generously with sugar and bake in the preheated oven for 15-20 minutes until the dough is golden brown and the fruit bursting.
- Slide the hearthbread onto a rack, and leave to cool until lukewarm before cutting into 12 large squares.
People Who Like This Dish 7
- hlbronwyn Kansas City, KS
- recipediva Pittsburgh, PA
- trigger MA
- canadiangirlrox Windsor, CA
- pink USA
- yakalom Riverside CA
- mystic_river1 Bradenton, Florida
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