Olive bread roulade

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Fruit

By Food24 November 03 2009
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Ingredients (14)

bread
200.00 g flour — white bread
200.00 g flour — cake
5.00 g Superbake Instant Yeast
5.00 ml salt
15.00 ml fresh chillies — 573
300.00 ml water — warm
FILLING
250.00 ml olives — pitted
30.00 ml fresh chillies — 573
5.00 ml vinegar — wine
fresh mixed herbs — chopped
5.00 sun-dried tomatoes — marinated and chopped
5.00 peppadews — chopped
sea salt
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Method:

Mix together the dry ingredients. Add olive oil to the water and add to the dry ingredients. Knead for about 10 minutes. Cover dough and let it rise to double in size.
FILLING:
Place olives in a food processor and blend. While processor is running, add olive oil and vinegar. Blend until smooth.
Once dough has risen, knead down again then roll out onto a lightly floured surface.
Spread the olive paste on the dough. Sprinkle with herbs, sun-dried tomatoes, and chopped peppadews.
Roll up like a Swiss roll. Secure the end of the dough on top with small twigs of rosemary. Sprinkle with coarse salt.
Put the loaf in a greased bread tin and let it rise slightly. Bake in a preheated 200 ºC oven for 50 minutes or until cooked through.



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