Saint of the day:
St. Casilda of Toledo
The Story of St. Casilda of Toledo
St. Casilda of Toledo, a Muslim princess that secretly brought food to Christian prisoners.
St. Casilda later converted to Christianity when she was miraculously cured at the shrine of
St. Vincent of an illness that almost killed her.
What to Eat:
600g Strong white bread flour
50ml Olive oil
1 tbsp White wine vinegar
300ml Water, room temperature
Sundried tomato pesto
1 cup sundried tomatoes
2 garlic cloves, crushed
1/4 cup almonds or stale bread (pine nuts can be used also)
2 tbsp chopped parsley
1 tbsp basil
1 tbsp oregano
2 tbsp oil from sundried tomatoes (or olive oil)
1/2 tsp salt
1 tsp Sugar
3-5 drop Tabasco
1/2 cup mayonnaise
1/4 cup Parmesan cheese
How to do it:
1. Place the flour into a large bowl. Add the sugar and salt to one side and the yeast to another. Make a well and add in the olive oil and vinegar. Slowly add the water whilst mixing (either with your hands or on the mixer) until you get a soft sticky dough that has picked up all the flour from the sides of the bowl. You may not need all of the water or you may need more, just go until you get the correct consistency.
2. Place onto a lightly oiled surface and knead for 10 minutes until smooth, elastic and an indent from a pressed finger pops back. Place into an oiled bowl, cover and proof for 1-3 hours or until doubled in size.
3. Meanwhile make the pesto. Simply place all ingredients into a blender until smooth and spreadable:
Season ton your taste. If it’s a little bit too dry add some more mayo or oil to loosen.
4. When the dough is ready turn it onto a light floured surface and fold it in on itself a few times as shown until you make a rough rectangle:
Roll out to a larger rectangle about 30 cm x 70 cm and about 1 cm thick. Place the pesto on top and spread over evenly using the back of a spoon or palette knife:
5. Tack down one of the long edges of the dough to the work surface. This helps the dough stay in place when it comes to rolling.
Next start to tightly roll the dough from the un-tacked edge towards the tacked edge:
Keep going until you have a tight long sausage. Roll it a few times to make it even:
6. Now here’s the tricky part. Straighten out the sausage and use a sharp non serrated knife to slice it in half:
Make sure that the open edges are facing upward. Choose an end and make a cross by placing one piece of the dough over the other. Continue this the whole way down until you have crossed the dough over itself and it looks like a long piece of rope:
Gently place into a loose bottomed circular cake tin (open edges facing up) or you can free form it at this point. I have free formed in the past and it looks really impressive, here I used a cake tin. Start from the outside and spiral the roll into the center so that it looks a bit like the rose shape we are aiming for:
7. Cover and proof for 1 hour until doubled in size. Meanwhile preheat your oven to 230°C/210°C fan.
8. Bake for 10 minutes then reduce the oven to 210°C/190°C fan for a further 25-30 minutes. Remove from the tin for the last 5 minutes to colour the sides. If it starts to brown too quickly you can cover it with some kitchen foil for the remaining time. It is ready when tapped on the bottom it makes a hollow noise. Cool on a wire rack for 30 minutes.