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smoked paprika, tomato and cheddar swirl loaf

3 March 2015 by Dominic Franks

… you’ve probably noticed i’ve not been around much for the past couple of weeks… it’s not that I don’t love you but anyone who follows my social media feeds will know that i’ve been busy in my other life as an event producer for my company The Persuaders.  We’ve been working with the wonderful gals at Benefit Cosmetics producing and designing an amazing pop-up parlour called Curl’s Best Friend to launch their fabulous new mascara called Roller Lash. We’ve essentially taken a run-down building in Soho and turned it into a 3-floor 1950’s style beauty parlour and cocktail lounge.  We opened the doors last week after a mad ’60 Minute Make-Over’ style week of floor-laying, painting and wallpapering and it looks stunning… even if I do say so myself.  If any of you are in London please do try and pay us a visit.  We’re open till 28th March and you can come in for a make-over, a faux blow, a cocktail or even a gorgeous cupcake and some coffee if you fancy… you can book an appointment via the brilliant Curls Best Friend app or feel free to turn up and say high any time and tell them that I sent you!

Curl’s Best Friend pop-up parlour

smoked paprika, tomato and cheddar swirl loaf
as many of my food blogger friends will testify, we get sent a lot of stuff.  Sometimes it’s stuff we’ve asked for, sometimes it’s stuff we’ve agreed to help promote and write about and then sometimes you just get sent random stuff.  Of course it’s an absolute joy to receive anything, even the really odd stuff and met of the time, if I like it I am happy to cook with it and write about it but on the rare and odd occasion, being the old codger that I am, I will receive something, pop it into the cupboard and forget about it entirely.  Over a year ago I was sent some Moroccan Tomato and Smoked Paprika paste made by the good people at Belazu and it was only an urge to find something simple but tasty to jazz up my weekly bread baking that lead me to rearrange the larder and uncovering this teeny little jar… the aroma alone tells me that it’s packed with flavour and the gorgeous ingredients that include Spanish paprika and tomatoes along with preserved lemons and roasted onions… it tastes like I made it myself without any of the effort which is exactly what I wanted after 3 weeks away from my kitchen…

400g strong white bread flour
1 teaspoon salt
1 teaspoon fast action dried yeast
300ml water
4 tablespoons olive oil

1 x 90g jar of Belazu tomato and spoked paprika paste
100g strong vintage cheddar – finely grated

you will need a large loaf tin or a ridged proving basket or you can free-form this loaf just as easily

place the flour, yeast and salt in a large bowl, pour in the water and bring together with your hands until you have a shaggy dough – cover with a tea towel and set aside for ten minutes

after 10 minutes oil your work surface, take the dough out of the bowl and knead for 10 minutes until you have a smooth and silky dough

oil the bowl, place the doth back into the bowl, cover with cling film and set aside until it’s doubled in size or over an hour at the very least.

prepare your loaf tin or proving basket and place a third of the grated cheese in the bottom

remove the cling film from the bowl and set it aside then place the remaining grated cheese and all the paste into the bowl with the bread and smooth it around (technical term)… this stage is very messy but quite pleasurable…

transfer the dough to an oiled surface, punch the dough into a rough oval and roll it up from one end into a tight roll, fold the ends under until you have a rough ball shape and place it into your loaf tin or basket and set aside covered in cling film for 30 mins whilst you pre-heat the oven to 220C or the highest it will go

after 30 minutes, if you’re using a proving basket tip the dough onto a baking sheet, or if you’re using a loaf tin bake the bread for 10 mins on 220C and then turn the oven down to 180C for 20 minutes, one the bread is ready it will have a hollow sound when tapped – set aside to cool completely before cutting

i’m entering this loaf into the brilliant AlphaBakes bloggers challenge as this month the letter is S… S for swirl and smoked paprika!  Alphabakes is hosted gloriously each month by Caroline from Caroline Makes and Ros from The More Than Occasional Baker

eat and of course, enjoy!

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Filed Under: Bread Tagged With: belazu, caramelised onions, Curls Best Friend #RollerLash Benefit Cosmetics, loaf, oven roasted tomatoes, paprika, smoked paprika, The Persuaders

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Comments

  1. Lucy P says

    3 March 2015 at 10:01 am

    Yum! I made my first ever bread last week (oddly successful for someone who has no idea what she's doing) so I'm bookmarking this and adding it to my to do list!
    Lucy @ La Lingua

  2. Adam Garratt says

    3 March 2015 at 12:08 pm

    Lovely looking loaf Dom, paprika in anything is good. I agree with you about being sent cool stuff, the things I enjoy the most though are the invitations to review restaurants, its a big ego boost when a place wants you to come and review them. I reviewed a restaurant once and I told them who I was and it was amazing how they treated me like an a list celebrity. I'm not of course just in case you were wondering, although some Japanese tourist thought I was Macaulay culkin when I was 13.

  3. Keep Calm and Fanny On says

    3 March 2015 at 4:17 pm

    Good luck with the PopUp – it looks fun! The bread is more up my street though, love the swirl. I don't gett many (any?) things sent my way, but it's interesting to see what people create with the things they do receive! Yum, I'm in a Spanishy mood now…

  4. Charlene F says

    3 March 2015 at 6:48 pm

    Super fabulous x

  5. Stuart Vettese says

    3 March 2015 at 8:43 pm

    Gorgeous Dom – love the swirls – and those flavours. Must think about my Alphabakes entry now….

  6. Kate Glutenfreealchemist says

    3 March 2015 at 9:34 pm

    What a busy boy you are! Yet you still find time to bake amazing bread. Looks very delicious (shame I can't eat it!)

  7. Baking Addict says

    3 March 2015 at 11:11 pm

    Sound like you've been really busy. I will have to try and get to London to check it out myself. This loaf looks really tasty – I can just imagine the lovely flavours and it's got such a beautiful swirl. Thanks for entering AlphaBakes.

  8. Manu says

    4 March 2015 at 11:59 am

    This swirl loaf turned out so beautiful!
    xox

  9. Susan Lindquist says

    4 March 2015 at 12:59 pm

    Love those pink accents in the beauty parlor ! So 50's chic! As for your bread, what a pretty swirl! I love cheese in breads and biscuits … the paprika and tomato accent brings it all up a big notch! Great weekend bake, Dom!

  10. SavoringTime in the Kitchen says

    4 March 2015 at 6:18 pm

    The pop up parlor is wonderful! I've used Benefit cosmetics and like them very much. What a fun project. Your savory loaf look delicious!

  11. Sally Sellwood says

    4 March 2015 at 6:44 pm

    Your other life sounds incredibly glamorous but a lot of hard work, Dom – the photo of the girls under the hairdryers is great! Sadly, I'm more likely to aspire to your lovely loaf than your lovely pop up. I'm no good with make up – however fab it is (as I'm sure Benefit is)

  12. Jane says

    5 March 2015 at 3:45 am

    Good luck with the alphabake challenge and of course, the Roller Lash! How I ever wished a bottle of Belazu tomato and smoked paprika paste appeared mysterious in my cupboard, faulted by a jilt in memory. I will keep this recipe to heart until this day arrives. Or simply just concoct my own formula for the paprika/tomato paste.

  13. Tricia Buice says

    5 March 2015 at 9:44 pm

    You are such a gifted baker – this bread really looks amazing. Have a lovely weekend!

  14. Karen S Booth says

    6 March 2015 at 3:53 pm

    FAB bread Dom and as I am in town soon, I will be curling my lashes with you at the Benefit Bar! Karen

  15. Fiver Feeds says

    7 March 2015 at 11:57 pm

    It looks great and it's definitely an interesting idea.

  16. Choclette Blogger says

    10 March 2015 at 9:22 pm

    I do hope you and the Viking got your lashes curled Dom. Love, love, love the idea of this loaf – much more than getting my lashes curled 😉

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About Dom In The Kitchen

My name is Dominic, I am a cook, food writer and creative event producer. I write the food blog Dom In The Kitchen and also write a monthly recipe column for Lincolnshire Life Magazine and Good Taste Magazine. I also run creative event production company The Persuaders, producing global events for brands since 1997. I am based both in the small village of Belleau in Lincolnshire and the smaller village of London! Read More…

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Here’s the #recipe:

🍓 200g butter
🍓 200g golden caster sugar
🍓 3 large free-range eggs
🍓 200g ground almonds
🍓 100g strawberries – quartered
🍓 4 apricots – sliced into wedges
🍓 the finely grated zest and juice of half a lemon
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🍓 1 teaspoon @little_pod Vanilla Bean Paste

I greased a 20cm fluted ceramic pie dish and pre-heated the oven to 160C

beat the sugar and butter together in a large bowl until light and creamy… a stand mixer will do this in 4 minutes, a hand held electric whisk will do it in 6 minutes and a wooden spoon will do it in 8 minutes.

add the eggs and 1 tablespoon of ground almonds and beat in, then add the rest of the ground almonds and gently beat in, followed by the Greek Yoghurt, lemon zest and juice, vanilla and half the strawberries and beat in – the strawberries will become mush – which is exactly what you want.

lay half the remaining fruit into the bottom of your dish and cover with the frangipane batter, then scatter the remaining fruit on top

bake for 45 mins or until darkly golden brown, then remove from the oven and let it cool to set

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for the kugel:
🍳 5 medium potatoes
🍳 2 large onions
🍳 2 large carrots – roughly grated
🍳 2 eggs – beaten
🍳 2 tablespoons flour
🍳 salt and pepper
🍳 a large handful of fresh rosemary
🍳 2 tablespoons of olive oil

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🥚 water
🥚 salt
🥚 a ramekin or similar

pre-heat the oven to 180C and butter your baking tin… i’m using an oblong swiss roll tin but any metal pan will do, a quiche or tarte tin is good.  Earthenware will work too but there’s something about the metal tin that makes it more ‘roasty’

Cut the potatoes and carrots into large chunks and par-boil till just beginning to yeald, drain and place in the fridge for one hour.  I usually do mine the night before.

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Tip into your cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges, roughly 40 mins

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