Grape bread

Recipe from: 12/18/2003 12:00:00 AM

Ingredients 10
Servings 1
Minutes about 20 minutes plus rising time


Serving Change
  • 10
    dried yeast
  • 10
    castor sugar
  • 200
    lukewarm water
  • 125
    extra virgin olive oil
  • 15
    chopped fresh rosemary
  • 1
    garlic clove, unpeeled and crushed
  • 400
    cake flour, sifted
  • 500
    seedless black grapes
  • salt
  • Maldon salt and castor sugar for sprinkling on top


about 20 minutes plus rising time
Mix the yeast and sugar with the lukewarm water, stirring until dissolved.
Set aside until frothy.
Gently heat the olive oil, rosemary and garlic until fragrant. Cool, then remove the garlic.
Place the flour and salt in a large mixing bowl.
Add the yeast mixture and half the infused olive oil.
Mix to form a dough and knead on a floured surface for about 10 minutes.
Place the dough back in the bowl, add the grapes and work them into the dough.
Return the dough to a clean bowl, oiled with the rosemary oil.
Brush the top of the dough with more oil.
Cover with a sheet of clingfilm and leave to rise until doubled in volume.
Brush a round loose-bottomed cake tin with rosemary oil and press the dough into the pan.
Brush the top with any remaining rosemary oil and sprinkle with a pinch of salt and castor sugar.
Leave to rise for 30 minutes in a warm place before placing in an oven preheated to 200 °C.
Bake for 30 to 40 minutes or until golden brown and done. (Place the cake tin on a baking sheet to catch any grape juice.)
Serve lukewarm with olive oil or butter.

Read more on: bake  |  fruit


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