I’ve been on a pomegranate rage! These things require some work to get to the seeds…well, there are techniques for cleaning them out that are easy, involved water, and the videos can be found on You Tube, but I decided that I wanted the full experience~~the squirting, the tearing, the popping of the mother lode of seeds, the stained fingers~~so I did it the fun way and made it an adventure rather than a clinical experience with the water technique. I got a gallon bagful of seeds, which I put in the freezer and little by little have been using in various recipes! Since there were some random tangerines, otherwise known as ‘cuties’, sitting on the kitchen counter, I decided they’d be a nice flavor twist in this bread, too~~and, that’s how this bread was born~~the free spirit and adventure of cooking artistry in Ally’s Kitchen!
Preheat oven 425
Makes: One loaf
What you need:
2 ¾ cups self-rising flour (divided)
2 tsp baking powder
¼ cup sugar
1/2 tsp sea salt
½ cup pomegranate seeds
¼ cup tangerine juice (fresh squeeze)
¾ cup water
What you do:
In a large mixing bowl, combine 2 ½ cups flour, baking powder, sugar, sea salt and pomegranate seeds and blend with hands.
Combine the juice and water in a cup and slowly pour in. Using a rubber spatula blend and combine well (for several minutes). The dough will be thick. Use your hands to knead (about 3 minutes) in the bowl adding a little extra flour to help with sticking.
Shape dough into desired form. Put in a well-greased baking container (I used a copper pot to get a round shape.) Cover and let sit for about 20-30 minutes to raise.
Bake in a preheated 425 oven for about 45 minutes or until there’s a hollow sound when you peck on the top. Remove from oven. Let cool about 15 minutes. Eat!
(Note: The shape/container in which you bake the bread can affect the cooking time. If you choose to make a ‘ciabatta’ like loaf, the cooking time will be less than if you do a compact round loaf. Adjust accordingly.)
©Alice D’Antoni Phillips Ally’s Kitchen