Drink your wine & eat it too!
This artisanal loaf is fermented with dark red wine to give it a robust aroma & slight oaky after taste.
Not to mention it only takes a few ingredients and a wee bit of patience to end up with this crispy on the outside, soft and airy on the inside, better-than-the-store masterpiece that you can show off to your family & friends.
This bread pairs perfect with any vegan cheese, sweet fig spread, or simple hummus as the sun-dried tomatoes and sliced black olives provide the perfect starting point for any savoury or sweet combination you could think of.
Who said bread making had to be complicated?
If you make this easy red-wine loaf for your next event let us know by sharing your photos on instagram and tagging @lavenderandlavish. Don’t forget to include your killer vegan cheese spread to accompany this beauty, we love to see your creations!
RECIPE: Makes 15 Slices.
Red Wine Loaf
- 3 cups Bread Flour
- 1 cup Red Wine
- 1 tbsp Active Yeast
- 2 tsp Sea Salt
- 1/4 cup Sliced Black Olives
- 1/4 cup Sun-dried Tomatoes, chopped
- 1 Garlic Clove, minced
15 minute prep time, 2 + 1 hour rise, 55 minutes to bake.
- Heat your red wine on the stove to just before the point of it boiling, you’ll want it warm to activate the yeast but not warm enough to kill the yeast.
- Add to the red wine your active yeast and set aside for 10-15 minutes or until it is foaming and active.
- Mix together the bread flour and the sea salt.
- Once the red wine & yeast mixture is ready add it to your dry ingredients.
- Knead the dough for 10 minutes by hand or about 5 minutes with a stand mixer.
- Place this dough in an oiled bowl covered for 2 hours to rise.
- After your dough has risen to twice it’s original size punch it down to release the air and knead in the olives, sun dried tomatoes and garlic.
- Shape the dough into a uniform ball and place in a well floured bowl.
- Cover the bowl and allow your dough to rise for another hour.
- Preheat your oven to 425F and bake a dutch oven until it is very hot.
- Slice 2inch scores into your dough with a razor.
- Carefully place your risen dough ball into the hot dutch oven and bake covered for 20 minutes.
- After 20 minutes remove the lid of the dutch oven and continue to bake your bread for another 35 minutes or until a golden crust has formed.
- Allow the loaf to cool for 2 hours before slicing.