Seagrape Bread

Given it’s the season, a friend and I were recently trading secrets as to where to find plump seagrape trees heavy with the tropical fruit. Shortly thereafter, while finding shade under such a tree, I noticed at my feet a layer of nature’s discards lay ripened on the floor and then a thought struck, why not replace olives with seagrapes when making bread?

| INGREDIENTS |
1 package dry yeast
1 cup warm water (no more than 105 degrees F – any higher and you’ll shock the yeast, resulting in flat bread)
1 cup warm milk (no more than 105 degrees F – any higher and you’ll shock the yeast, resulting in flat bread)
2 tablespoons sugar
1/2 cup plus 2 tablespoons cornmeal
2 cups pitted ripened seagrapes
2 teaspoons salt
Olive Oil
5 to 5 1/2 cups flour

| STEP ONE |
After cutting the flesh and skin from the ripe sea grapes, in the bowl of a standing mixing machine, whisk the yeast with the water and milk. Then letting the mixture stand for about 5 minutes, or until the yeast has dissolved. Whisk in the salt, sugar, 1/2 cup of cornmeal, and 1 cup of seagrapes. Add the flour. Using a dough hook and the machine on low, mix until the dough starts to come together. Increase the speed and continue mixing until the dough comes away from the sides and crawls up the dough hook. Turn the dough out into a greased bowl and cover. Let the dough rise until double in size, this can be anywhere from 2 – 6 hours depending on the temperature of the room.

| STEP TWO |
Turn the dough out onto a floured surface, punch down and cut the dough in half. Flatten each half and drizzle with olive oil. Taking a 1/2 cup of pitted seagrapes arrange on to the dough and then shape in to an loaf. Sprinkle the baking sheet with the remaining cornmeal. Place the loaves on the baking sheet. Cover the loaves and let the dough rise until double in size. Using a sharp knife, make several slits across the top of the loaves.

| STEP THREE |
Preheat the oven to 350 degrees. Bake the loaves for about 35 to 40 minutes, or until the bread is golden brown. Remove from the oven and cool on a wire rack.