Recipe for Black Olive and Cheese Bread 
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Yield:
2 loaves
Ingredients:
Amount Ingredient
vegetarian
700 gm strong white flour
2 tsp salt
I packet fast action dried yeast (mcdougalls)
450 ml warm water (150ml boiling + 300ml cold)
3 tbl good olive oil
50 gm stoned black olives ideally in oil drained and chopped
40 gm parmesan grated
40 gm mature cheddar grated
freshly ground black pepper
Instructions:
Instructions: Measure the flour into a large bowl and add the salt and yeast.

Add the warm water and oil and mix to a pliable dough.

You may need a little more water1 always find that it is better to have a slightly sticky dough than a dry one.

Turn the dough on to a floured table and knead for 5 minutes.

Return the dough to the bowl cover with clingfilm and stand on a wire rack by the aga.

Leave for about 1 1/2 hours until doubled in size.

Take the dough out of the bowl and knock back by kneading for a few minutes.

Flatten out a little and work in the olives half the cheeses and a little pepper.

Divide the dough in half then shape each piece into a smooth round and place on a large greased baking sheet or on lift off paper.

Brush with egg and sprinkle with the remaining grated cheeses.

Cover the tray with a large polythene bag and leave to rise for about 30 minutes until the loaves have doubled in size.

Bake in the roasting oven on the grid shelf on the floor for about 20 to 25 minutes until the bread is golden and sounds hollow when tapped on the base.

If the top is getting too brown slide in the cold plain shelf above on the second set of runners.

Eat warm or leave to go cold.

To make rolls (after working in the olives half the chesese and a little pepper above) divide the dough into 24 pieces and roll into balls.

Place on two greased baking sheets or lift off paper.

Glaze and prove as before.

Bake in the roasting oven on the grid shelf on the floor for about 15 minutes.

If the bases of the rolls are not quite brown place the baking sheet directly on the floor of the roasting oven for a further 5 minutes.

This can be made in a processor if preferred. Measure the dry ingredients into the processor then pour liquid down the funnel and process until the dough leaves the side of the processor bowl about 1 to 2 minutes. The recipe can also be used to make rolls (above).

Makes 2 loaves

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