I really made a mistake here. I forgot to add the yeast. I realised this after an hour of it not rising - so instead of starting again, I just kneaded it in. The dough at this stage was at what I like to call the “soft brick” stage, by which I mean that you could probably break a window with it, but not hammer a tent peg in with it. Not that helpful I realise but there you go.
Anyhow, this recipes is actually great and I will replicate it. The bread is definitely firmer but this works well since the inside is all olives and tomato and so quite moist.
Anyhow, this recipes is actually great and I will replicate it. The bread is definitely firmer but this works well since the inside is all olives and tomato and so quite moist.
Ingredients
Method
Add the flour, sugar, salt and butter together. Normal people put the yeast in at this stage too, but I did not do so today.
Gradually add the water, stirring it in with a knife until it turns into a dough. Now add the milk and do the same.
Take the dough out and knead it like mad on a floured board - you always need more flour than you think and the dough should end up firm but not sticky.
Put it back in the bowl and cover with cling film.
I left it for 50 minutes without the yeast by mistake. After this I kneaded it in and left it for an hour.
At this point remove it from the bowl, knead a little then roll it out with a rolling pin. Pop the olives and sun dried tomato on decoratively. Fold both sides over the olives in the middle. Spread a little of the oil from the tub (and some from any sun dried tomato paste you might have in the fridge) on the bread. Leave to prove (rise) for another 15 minutes.
Cook for 20 minutes at 180 degrees.
- 500g strong white bread flour
- 1 tbs sugar
- 1/2 tbs salt
- Small knob of butter
- 1 sachet of fast action dried yeast
- 300ml warmish water
- 1 tbs milk
- A tub of olives - there happened to be a food festival on this weekend so I got mine there, however, any deli will have them. I went for a mix of basil-y olives, sun dried tomato olives and sun dried tomatoes (cut up).
Method
Add the flour, sugar, salt and butter together. Normal people put the yeast in at this stage too, but I did not do so today.
Gradually add the water, stirring it in with a knife until it turns into a dough. Now add the milk and do the same.
Take the dough out and knead it like mad on a floured board - you always need more flour than you think and the dough should end up firm but not sticky.
Put it back in the bowl and cover with cling film.
I left it for 50 minutes without the yeast by mistake. After this I kneaded it in and left it for an hour.
At this point remove it from the bowl, knead a little then roll it out with a rolling pin. Pop the olives and sun dried tomato on decoratively. Fold both sides over the olives in the middle. Spread a little of the oil from the tub (and some from any sun dried tomato paste you might have in the fridge) on the bread. Leave to prove (rise) for another 15 minutes.
Cook for 20 minutes at 180 degrees.
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