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Olive loaf

Recipe from: 3/8/2001 12:00:00 AM
Ingredients 7
Servings 0


  • 480
    cake flour
  • 5
  • 10
    instant yeast
  • 5
  • 20
    olive oil
  • 250
    lukewarm water
  • 200
    olives, stoned and chopped


Preheat the oven to 220 ºC and butter a baking sheet or spray with non-stick spray. Combine the flour, salt, yeast and sugar in a mixing bowl. Blend the olive oil and water and gradually add to the dry ingredients, mixing until a stiff sticky dough is formed. Turn out onto a lightly floured surface and knead for about 10 minutes until the dough is smooth and elastic. Knead in the olives. Place the dough in a lightly oiled bowl, turning so the surface of the dough is covered in oil. Cover with a damp tea towel and leave in a warm place to rise until double in volume. Knock back and divide the dough in half. Shape into two oval loaves and place on the prepared baking sheet. Cover once more with a damp tea towel and leave to rise. Make a couple of diagonal slashes on top of the loaves, brush with water and bake for 25 minutes or until the loaves sound hollow when tapped underneath. Leave to cool on the wire racks and serve lukewarm with butter and cheese. Makes 2 medium-sized loaves.

Read more on: bake  |  fruit

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