Stuffed Olive Bread
Yesterday I bought this bread book, since lately I’ve been craving for moist different kinds of “french” bread (that’s how they call it here, as for any sort of bread other that pita bread). I was a bit of reluctant to try making bread, because it just kinda scary for a newbie like me… “MAKING YOUR OWN BREAD”… yes, I made pizza before, but hey, I don’t consider pizza is bread… so what is it??? Well, there is pizza and there is bread…LOL…
Anyway, my first attempt of making “bread” was not too bad, of course I still want to have it better, shinny, polish, braid etc…etc.. but to tell you the truth it was like love at the first sight… the MOST beautiful “bread I’ve ever seen… LOL (just because ” I “made it)
4 1/3 Cups bread flour
1 tsp salt
1tsp caster sugar
1 1/4 tsp fast action dried yeast
2 tbsp olive oil
1 cup water
1/2 cup stuffed olives
- Put the flour, salt, sugar and yeast into a large bowl. Add the olive oil then gradually mix in enough warm water to make a soft dough.
- Knead well on a lightly floured surface for 5 minutes until the dough is smooth and elastic. put the dough back into the bowl, cover loosely with oiled clingfilm and leave in a warm place to rise 1 hour or until doubled in size
- Tip the dough out on to a lightly floured surface and Knead well. Gradually work the chopped olives, then cover loosely with oiled clingfilm and leave in a warm place to rise for 30 minutes or until half as big again.
- Remove the clingfilm and bake in a preheated oven 200’C for 30 minutes.
- Holding the sheet with oven gloves, loosen the bread with a palette knife. Transfer to a wire rack and leave to cool.
Recipe : adapted from the bread book, by Sara lewis.