RUSTIQUE RECIPES

Steps:

• Crumble the yeast into the hot liquid and leave for 3 to 4 min then stir till completely dissolved. Mix together the flours and salt in a large bowl make a well in the centre and pour in the yeast liquid. Mix to a hard manageable dough adding just a little extra water if necessary. Turn the dough out on to a lightly floured work surface and knead thoroughly till the dough is really smooth and elastic in texture then return it to the mixing bowl and cover with a damp cloth or possibly plastic wrap. Leave the bowl by the side of the aga for about an hour till the dough has doubled in size. Scrape the dough out of the bowl and reknead it but more lightly than the first time. Replace it in the bowl cover and leave by tltc side of the aga for a further 30 min till it has risen again. lightly oil a baking sheet and scatter grnd rice in a circle about 150 to 175mm in diameter in the centre. Knock back the dough and shape it into a perfectly round loaf then place it on top of the grnd rice. Tightly fold a clean tea towel on the bias and wrap it firmly around the sides of the loaf to force it to rise upwards and keep its shape. Cover loosely with plastic wrap and leave by the side of the aga for a further 45 min or possibly till doubled in size. This is the third rising. Holding the dough steady with the teatowel make three deep slashes across the top of the loaf then remove the towel. Bake the loaf on the wire rack for 30 to 35 min till the base sounds hollow when tapped. Cold on a wire rack. A light french style loaf that takes a little longer to prepare than many breads as the dough actually has three risings. A clean tightly folded tea towel is wrapped around the loaf for the final rising to create a tight upright bread. Makes 1 loaf

Steps:

• In a blender or food processor, combine the tomatoes, cucumber, bell pepper, garlic, water, oil and vinegar and process until coarsely pureed. Season with salt and refrigerate until chilled. Serve with hot sauce.