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Sunday, 25 March 2012

Olive Bread (2)

My own home-baked olive bread. 

Proofing the yeast. Yeast mixture bubbles. 

11 black olives in brine (rinsed) 

3C flour (this is plain flour, not bread flour), yeast mixture, 1 egg and 11 black olives (chopped) 

Mix all ingredients, add water and 3 tablespoonful olive oil 

Cover and let dough rise for 2 hours 

Pull in dough from the sides with a chopstick. Shape into a round ball. Cover and let dough rise for 2 hours 


Cover with cloth and use rubber-band to hold it in place. Let it rise for 2 hours 

Make into small serving size. Bake at 150C till done. Difficult to do this right 

Eat while still warm. Can still toast this again to get a crispy crust 

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