Baking

Olive bread

OLIVE BREAD
12 Item
1H 45M

Ingredients

Method

1.Whisk yeast, sugar and milk in small jug until yeast dissolves, stand in a warm place about 15 minutes or until mixture is frothy.
2.Sift flour and salt into a large bowl. Stir in yeast mixture and oil, mix to a firm dough. Knead dough on a floured surface about 5 minutes or until smooth and elastic. Place dough in an oiled large bowl, cover, stand in a warm place about 1½ hours or until dough has doubled in size.
3.Knead dough onto a floured surface until smooth. Press dough into a 23cm x 28cm (9¼-inch x 11¼-inch) rectangle. Spread olives over dough, leaving 2cm (¾-inch) border. Roll up dough from long side, tuck ends underneath, place on an oiled oven tray.
4.Sift a little extra flour over bread. Using scissors, make cuts about 2.5cm (1 inch) apart, along centre of bread. Place bread in a warm place, stand, uncovered, about 1 hour or until doubled in size.
5.Meanwhile, preheat oven to 180°C (160°C fan forced).
6.Bake bread about 1 hour or until it sounds hollow when tapped.

This bread is best made on day of serving.

Note

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