Olive, sun-dried fig and thyme bread

Recipe from: 30 August 2010

Ingredients 7
Servings 1
Minutes 12 hours


Serving Change
  • 1
    white bread flour
  • 700
    luke warm water
  • 1
    packet of instant yeast
  • 5
  • Handful
    chopped sun-dried figs
  • Handful
    pitted olives
  • Sprig of thyme


12 hours
Follow the normal method for making white bread: mixing the flour, salt, yeast and water.
Knead until you have a firm, soft dough.
Leave to rise overnight.
Strip the thyme leaves from the sprig, and roughly chop the olives and figs.
Add it to the white bread dough as you start knocking it down, gently folding the chunks of olive and fig into the soft dough and making sure that it’s evenly spread throughout.
Shape into a large ball, then lightly score a cross on top using a very sharp knife.
Allow to prove for approximately 15-20 minutes, then bake for about one hour in a preheated oven at 200.
When done, it should be nicely browned on top and sound hollow when you knock on it.

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Read more on: starch  |  bake


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