Roquefort and olive bread

Recipe from: 8/1/2000 12:00:00 AM
Ingredients 3
Servings 1


Serving Change
  • 80
    black olives, pitted and halved
  • roquefort cheese, crumbled
  • 1
    quantity basic white bread dough (see recipe)


Follow recipe for basic white bread. After first rising, knead olives into the dough. Divide into 8 balls and place them next to each other in a greased and lined 22 cm round cake tin. Crumble roquefort cheese over the dough and in between the balls of dough where there are gaps. Allow to rise until double in size. Bake at 220 ºC for 30-40 minutes.

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