Portuguese bread with garlic and olives

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 9
Servings 2
Minutes 40 minutes, plus rising time


Serving Change
  • 500
    cake flour
  • 500
    white bread flour
  • 3
  • 5
  • 7
    instant dried yeast
  • 125
    cooked, mashed sweet potato
  • 430
    warm water (approximately)
  • 6
    cloves garlic, crushed
  • 12
    black olives, quartered


40 minutes, plus rising time
Sift the flour, sugar, salt and yeast.
Add the potato and a little warm water, and mix.
Add more water gradually to form a soft, workable dough.
Turn dough out onto a lightly floured surface and knead for 10 minutes, or knead with the dough hook in a food processor.
Put dough into a greased bowl and cover with a damp cloth and a blanket.
Let the dough rise for about an hour or until doubled in size.
Turn out and knead in the garlic and olives.
Divide dough in two and make into round shapes.
Place on a cloth, dust with flour and cover.
Leave to rise until it has doubled in size.
Preheat two baking trays in the oven until hot.
Remove from the oven, dust with flour, then transfer the dough onto the trays.
Use a sharp knife to score each round across the top.
Bake in a preheated 200 °C oven for 30 minutes, then reduce temperature to 180 °C and bake for a further 15 to 20 minutes, until bread is cooked through.
Remove from oven and enjoy fresh.

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