We are pleased to announce that the new Mason Cash Bread Baking Set has been selected as a finalist at the 2nd Annual IHA Innovation Awards. There are only five key innovative product finalists within the cook and bakeware category. The ‘Best of Category’ will be announced at the International Home and Housewares Show on Saturday, March 2nd.
The Mason Cash Bread Baking Set will be on display at the Pacific Merchants booth and the “New Product Showcase” area during the show for all potential new customers.
Baking bread is simple with the Mason Cash Bread Baking Set, here’s one yummy recipe you can make for your family this weekend.
Sun Dried Tomato and Rosemary Dipping Bread
– 500g Strong white bread flour
– 7g sachet fast action yeast
– 2 tablespoons olive oil plus extra for drizzling
– 350ml warm water
– 6 sundried tomatoes, coarsely chopped
– A handful of rosemary sprigs
– A handful of coarse sea salt
Tip the flour into your mixing bowl, mixing in the salt then the tomatoes, then the yeast. Make
a well in the centre of your mixture and pour in the water and 2 tablespoons of olive oil. Mix
with a wooden spoon until it thickens, then use your hands to work into a wet workable
dough. Add more flour if the dough is too wet to work.
Tip the dough out onto a lightly floured work surface and knead for approximately 10 minutes
until it is smooth and stretchy. Clean the inside of the bowl and oil it slightly then place the
dough into the bowl and seal it with the lid. Allow to rise for approximately 45 minutes or
until the dough has doubled in size.
Remove the lid and remove the dough from the bowl and knock it back, kneading all of the air
out of it. Meanwhile, place the lid/baking stone into the oven and heat to 425°F/fan 400°F/Gas mark 7.
With a floured rolling pin roll the dough out into a flat round shape approximately 10 inches in
diameter. Then punch holes approximately 1.5 inches apart across the surface of your dough using your index and middle finger.
For the dough’s second proving, place it onto a flat non-stick baking sheet or some
greaseproof paper, cover with a clean tea towel and allow to rise for 15 to 20 minutes.
Using oven gloves, remove the lid/stone from the oven and very quickly place your risen
dough onto the stone. Drizzle olive oil into the holes on the surface of the dough, then
sprinkle on the sea salt and rosemary sprigs. Bake for 15 to 20 minutes until golden brown or
until the loaf sounds hollow when you tap on its base.
Using oven gloves, remove the stone and loaf from the oven allowing both to cool naturally.
Drizzle with more olive oil if desired. Best served with dipping oils or butter.