Cheese and Olive Bread

Ingredients

1 teaspoon sugar
15 grams dried yeast
450 milliliters water
675 grams flour
25 grams butter
14 black olives, stoned and halved
100 grams farmhouse cheddar, grated

Instructions

Yield: 8-10 servings. Whisk sugar and yeast into 150 ml of the warm water and leave until frothy. Sift the flour into a large bowl, rub in the butter, then make a well and pour the frothed yeast into it adding the remaining water. Mix slowly (using your hands) into a dough. Knead for 10 minutes. Place in a bowl, cover and leave in a warm place for 1 1/2 hours until it has doubled in size. Remove and add the olives and cheese. Knead for 5 minutes. Cover and leave to rise for 30 minutes. Preheat oven to 200 C / 400 F / Gas 6. Remove and shape into a round and brush with water. Bake for 35-40 minutes. Cool on a wire rack.

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mustangmartha 8940 854

Nov 10, 2012

This recipe leaves out a major ingredient--Salt. Also I think it would be much better to either add the cheese & olives to the dry mixture or if adding to the douugh it should be rolled out & spread with the cheese & olives then rolled up & shaped into a loaf. It was very hard to evenly distribute the cheese & olives when adding them to the dough. NO SALT was the main problem though.