Name: Olive bread with oregano
Cook time: 70 min
Total time: 70 min
Yield: 10
Ingredients: 1 tablespoon dry yeast; 1 teaspoon sugar; 2 1/4 cup skim milk; 3 cup plain flour; 1/3 cup olive oil; 2 1/2 cup plain flour; 1 1/4 cup seeded black olives, halved; 2 tablespoon fresh oregano, chopped; 2 tablespoon plain flour extra

Ingredients

1 tablespoon dry yeast

1 teaspoon sugar

2 1/4 cup skim milk

3 cup plain flour

1/3 cup olive oil

2 1/2 cup plain flour

1 1/4 cup seeded black olives, halved

2 tablespoon fresh oregano, chopped

2 tablespoon plain flour extra

Method

1.Combine yeast, sugar and skim milk in large bowl, stir in flour. Cover, stand in warm place 30 minutes or until foamy. Stir in olive oil, then flour. Knead on floured surface 10 minutes or until smooth and elastic. Place dough in large oiled bowl. Cover, stand in warm place until doubled in size.

2.Meanwhile, drain olives on absorbent paper. Turn dough onto floured surface, knead in olives and oregano. Roll dough into 30cm x 35cm oval, fold almost in half. Place on large greased oven tray, sift extra flour over dough. Bake in moderately hot oven 45 minutes or until cooked when tested, cool on wire rack.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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