Emma’s Garlic & Olive Loaf

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What you’ll need…

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560g wholemeal strong bread flour
280ml warm water (1 part hot, 2 parts cold)
1 1/2 teaspoons dried yeast
1 tsp caster sugar150g butter (softened)
1 tablespoon paprika
1 tablespoon garlic granules
1 tsp salt1 drained jar of Fragata pitted halkidiki and kalamata olives with sundried tomato, peppers and garlic

Method
1. In a bowl, mix your flour and butter together until slightly resembles breadcrumbs.  This might take a few minutes.
2. In a jug, mix together your dried yeast, caster sugar and warm water.  Leave to one side for about 15 minutes (it will start to gently froth).
3. Back to your mixing bowl, add your paprika, garlic & salt to the flour.  Give it a good mix.  Chop your olives into quarters and add the rest of the drained jars’ contents into the dough.  Once again, give it a really good mix.
4. Finally, slowly add the yeast mixture to the bowl until a dough forms.
5. Once your dough has formed, start kneading it on a floured surface.  Or, if you’re using a mixer, keep it on a low setting for about 10 minutes).
6. The dough is done once it becomes more elastic and easier to knead.
7. Pop it back in your mixing bowl, lightly dress in oil, and cover the bowl over with cling film.  Leave to rise.  It’s ready once it’s doubled in size.  The time this take varies.  If the dough is left somewhere warmer, it will rise quicker.
8. Once your dough has risen, take it from the bowl and knead it again for a few minutes.  Then shape it, place it on an oiled baking tray, lightly grease the top with oil, cover with kitchen towel  and leave to rise again.
9. Preheat your oven to 200°C/400°F/Gas mark 6.  Once it’s preheated, place your bead in the oven, and leave to cook for 20-30 minutes.  It’s done once the crust browns.
10. You will have to be the judge of when it’s done, every oven cooks bread differently in my experience.  A good test is to knock the bread on the bottom – if it sounds hollow, it’s done.
11.Leave on the side to cool.

Recipe provided by Emma, blogger at Fork & Good.

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