Twist bread

Daring Kitchen
May 2016

Hi, I am Tandy and I blog over at Lavender and Lime . I have been blogging since September 2009 and have enjoyed participating in the Daring challenges over the years. Every week I make bread. Usually a sourdough loaf as I have the most amazing sourdough starter. To me there is something really amazing about the smell of bread baking. Even better is the glorious scent you get when you cut into the bread. Filled breads to me are my first choice, and so the challenge this month is to make your own filled bread, using ingredients you most love.

Recipe Source:
Adapted from Jamie Geller’s Joy of Kosher page 323

You can find the challenge PDF here

I have used this bread recipe as it is one I know works when shaping. Note that the original measurements were in weights, and the volume measurements are untested, having been converted using

Preparation time :
2 hours (maximum) plus an extra 55 minutes for baking and 15 minutes for resting before cooling
Equipment required :
Stand mixer and bowl plus dough hook (if you don’t have these you will have to knead by hand which will take
Rolling pin
Baking tray

Sun Dried Tomato and Rosemary Bread


680g / 5 1/2 cups (spooned & scraped) bread flour
15g / 4 3/4 tsp instant yeast OR 20g / 7 tsp active dry yeast
118g / 1/2 cup + 1 Tbsp granulated sugar
375ml / 1 1/2 cups water
1 large egg yolk
60ml / 1/4 cup canola oil (if your sun dried tomatoes are in oil, then use that oil), plus extra for the dough
22g / 3 1/2 tsp flaked salt
150g / 1 1/3 cups sun dried tomatoes, drained and chopped
5g / 1 tsp finely chopped fresh rosemary leaves
1 large egg lightly beaten with 5ml / 1 tsp water, for egg wash
10g / 1 Tbsp sesame seeds


1. Place the flour, yeast, sugar, water, egg yolk and oil into a stand mixer bowl
NOTE: If using active dry yeast, activate it in the water for 5 minutes first

2. Use a dough hook and knead for 1 minute

3. Add the salt and knead for a further 5 minutes

4. Turn the dough out onto a lightly oiled surface

5. Knead gently and shape into a ball

6. Rub the bowl with a little bit of oil

7. Place the dough back into the bowl, seam side down

8. Cover and leave to prove until doubled in size

9. Lightly oil your hands and punch back the dough

10. Cover and prove for 1 hour

11. Turn the dough out onto a lightly oiled surface

12. Knock back and roll out into a rectangle

13. Spread on the tomatoes and rosemary

14. Roll up tightly, lengthwise

15. Trim off the edges

16. Cut in half, down the middle, but not going all the way to the bottom

17. Slightly open the two halves

18. Twist the dough to resemble a length of rope

19. Shape into a circle

20. Place onto a lined or sprayed baking tray

21. Cover dough with a damp cloth and leave to prove for 30 minutes

22. Preheat the oven to 190°C / 375°F / Gas Mark 5

23. Brush with egg wash and sprinkle on the sesame seeds

24. Bake for 10 minutes

25. Reduce the temperature to 175°C / 350°F / Gas Mark 4

26. Bake for a further 45 minutes

27. Remove from the oven and leave on the tray for 15 minutes

28. Place onto a wire rack and leave to cool completely before cutting

The Daring Kitchen and its members in no way suggest we are medical professionals and therefore are NOT responsible for any error in reporting of “alternate baking/cooking”. If you have issues with digesting gluten, then it is YOUR responsibility to research the ingredient before using it. If you have allergies, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. If you are lactose intolerant, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you.
If you are vegetarian or vegan, it is YOUR responsibility to make sure any ingredient in a recipe will not adversely affect you. The responsibility is YOURS regardless of what health issue you’re dealing with. Please consult your physician with any questions before using an ingredient you are not familiar with. Thank you!

Joy of Kosher
Jamie Geller

Leave a Comment

Your email address will not be published. Required fields are marked *