Todd Eyre
This recipe first appeared in Food magazine.
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Ingredients
Method
1.Combine the flour, salt, sugar, yeast, oil and water in a mixing bowl, adding just enough water to form a dough. Knead the dough on a floured bench, working it until it is smooth and elastic – around 5 minutes.
2.Place dough in a clean, greased bowl and cover with plastic wrap. Microwave on LOW for 1 minute; leave to rest for 10 minutes then microwave for another 1 minute and rest for a further 10.
3.Preheat the oven to 200°C.
4.Roll the dough into a large rectangle and transfer to a greased baking tray. With the short side facing you, spread the tomato paste down the centre, then cover with the onion jam. Scatter on the beetroot, cheese, walnuts and thyme.
5.Slice the dough into 10 diagonal strips either side of the filling and braid them by criss-crossing over the centre. Brush the braid with the egg yolk. Leave to rise for 10 minutes, then bake for 20 minutes or until dark golden and crisp. Serve in slices.
Note
- Makes 1 loaf. – You could try swapping the blue cheese for feta. – PER SERVE (10) Energy 181kcal, 761kj • Protein 5.3g • Total Fat 6.1g • Saturated Fat 1.4g • Carbohydrate 24.8g • Fibre 2.8g • Sodium 85mg
