Sunday, 16 October 2011
I was in the mood to bake something but seeing as though I still had half of the never fail cake sitting in my cake tin I decided that I didn't want to make anything sweet (Shock horror!) but I was missing half the ingredients for any form of savoury muffin.
Bread was the next stop on my train of thought. I had flour and I had yeast, but of course it cant be just plain ol' bread. Another quick stock take of the fridge and a google search gave me Olive Bread.
The hardest part of this recipe is trying to knead in the olives. I have to say too that while most bread is beautiful still warm and smeared with butter this one is most definitely one that I preferred cold. I served it with pasta for dinner instead of garlic bread and it was delicious.
2 1/4 cups plain flour
2 tsp instant dried yeast
2 tsp caster sugar
1 tsp salt
1 cup warm water
2 green onions (which I forgot! whoops)
1 cup pitted kalamata olives - halved
2 tsp milk
1. Sift 2 cups of flour into a large bowl. Stir in yeast, sugar and salt. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for 10 minutes, gradually adding the remaining flour.
2. Place dough in a lightly oiled bowl. Cover with cling film and set aside in a warm place for 1 hour or until doubled in size. Pre heat oven to 190°C. Grease a large baking tray.
3. Place olives on a plate and pat dry with paper towel. Using your fist, punch the dough down. Turn out on a lightly floured surface, add onions and olives. Knead until combined. Shape dough into a 20cm round and place on prepared tray. Brush with milk. Bake for 35-40 mins or until golden brown and sounds hollow when tapped. Stand on tray for 5 mins then transfer to wire rack to cool completely.
4. Serve with pasta, pizza or on its own with a salad.