simple white bread with many flavour combos*

This July I had the honour of baking these for my Brother-in-law in Paraguay; for his stall at the monthly food and craft fair in Aregua ... they sold like hot bread!  :-)
Big love to my Paraguayan family!

makes one small loaf

250g strong white flour
4g salt
5g fresh yeast
180ml /g* warm water (~27ºC)

the flavouring
~80g in total
e.g.:
80g sun-dried tomatoes, finely chopped
1 tsp of dried rosemary
or
40g pitted green olives
40g pitted black olives
1 tsp of dried oregano
or
40g caramelised onion(finely sliced)
40g strong cheese, like Manchego
or
80g cooked beetroot; grated
or
40g mani/ peanuts
40g sunflower seeds
or
~80g of whatever your heart desires!

1. Combine your flavour mix and set aside
2. In a mixing bowl, mix together the flour and salt
3. In another bowl, mix together the warm water and the yeast.
4. Add the flour mix to the yeast and water. Bring together, using a wooden spoon, to form a dough.
5. Cover (with the other bowl or plate) and let stand for 10 minutes.
6. Add the flavour mixture and knead gently in the bowl ... pull from the side and push into the centre; turn the bowl slightly and repeat ... the 10th should complete the circle. Do this fairly quickly.
7.Cover and leave for another 10 minutes. Knead and rest for 10 minutes another 2 times, then...
8. After the 4th knead leave the dough for an hour... it should double in size.
9. Knock out the air and form the dough into a rectangle ~10cm x 30cm. Fold the left third into the centre, then the right third on top.
10. Place the loaf onto a dusted lined baking tray. Dust with flour, cover loosely with cling-film and leave to rise again: about 45 minutes.
11.  Preheat your oven to 200ºC
12.  Bake for 35 minutes or until golden brown**.

everything tastes better cooked in the tataqua!

** a loaf is cooked when it sounds hollow when tapped underneath.
*measuring water by weight is more accurate