Page 29 - PowerPoint Presentation

Olive Bread

Ingredients Method

375g flour In a large bowl, mix together flour, yeast,
1 pack active dry yeast (10g) and sugar, salt, black olives, olive oil, and
2 tablespoons caster sugar the water.
1 teaspoon salt
75g chopped black olives Turn out dough onto a floured board.
3 tablespoons olive oil Knead until smooth and elastic, 5 to 10
375ml warm water minutes. Set aside, and leave to rise for
1 tablespoon cornmeal or polenta about 45 minutes, until it doubles in
size. Knead well again, for about 10
minutes. Leave to rise for about 30
minutes, until it doubles in size.

Round the dough on kneading board.
Place upside down in a bowl lined with a
lint-free, well-floured towel. And leave
to rise until double in size.

While the bread is rising for the third
time, put a pan of water in the bottom
of the oven. Preheat oven to 260c.

Gently turn loaf out onto a sheet tray
that has been lightly oiled and dusted
with cornmeal or polenta.

Bake loaf at 260c for 15 minutes. Reduce
heat to 190c. Bake for 30 minutes, or
until bread is done.