Roast Vegetable, Garlic and Fetta Bread

This Italian style bread is delicious hot from the oven with butter or cold dipped in olive oil and dukkah.

Serves: 6

Cooking Time: 30 mins

Preparation Time: 2.5 hours (most of it resting)

Calories per serve: 274

Ingredients:

1 small sweet potato

1 potato

50g fetta cheese

dried rosemary

2 garlic cloves

3 tbs olive oil

3 cups strong white bread flour

1 egg beaten

1 cup luke warm water

2 teaspoons active instant dried yeast

1 tbs salt

Extra flour for dusting

Olive oil spray

Method:

1. In a large mixing bowl sieve flour. Sir in salt.

2. Make a well in the flour. Pour in water and add yeast. Leave for 10 minutes until bubbles form.

3. Add olive oil. Using a spoon gradually mix liquid into flour until it is a single ball of dough.

4. Put dough on a floured surface a kneed. It if is too sticky add extra flour. Kneed for 10-20 minutes to develop the elastic gluten.

5. Spray some olive oil into the original mixing bowl. Put dough to rest in it and cover with a damp tea towel. Put in warm place for 1 hour to rise (perhaps near oven that will soon be on to cook the vegetables).

6. While dough is rising peal and chop into small cubes the vegetables. Put in a baking tray with a spay of olive oil. Cook in a 200 degree oven for about 20 minutes or until soft and golden. Turn occasionally to ensure vegetables are cooked evenly. Once cooked take out of oven and put on a plate to cool. Set oven temperature to 190 degrees to preheat once you are near to the end of the 1 hr dough rising time.

7. After an hour the dough should have doubled in size. Punch down to release the air. Put back on a floured surface. Now incorporate into the dough the roasted vegetables (including the garlic), the rosemary and fetta. Shape into a loaf and put on a floured pizza stone (preferable) or a baking tray. Brush with a beaten egg and sprinkle on some more rosemary. Put in 190 degree oven for 30 mins or until golden.

8. mmmmmm