William Nelstrop and Co Ltd, Albion Flour Mills, Stockport, Cheshire, SK4 1TZ

Website Design: Avalanche Creative www.avalanchecreative.co.uk 

Prep: 2hr 30 mins

Bake: 35 mins

Olive and Tomato Bread

Method:

 

Step 1:

Place the flour, salt, yeast and sugar in a bowl and give a quick mix so that the ingredients are dispersed. Now make a well and add the water and olive oil and
mix to form a dough. Once a dough has been formed knead for 4 minutes and then add the olives and the sun-dried tomatoes and now knead for a further 2 minutes
or until the dough looks smooth and silky. Now place the dough in a lightly greased
bowl and cover with cling film and leave the dough in a warm place for about 1 ½ hours or until the dough has doubled in size.

 

Step 2:

Lightly dust 2 baking trays with flour, now turn out the dough onto a work surface
and cut into 2 equal pieces. Lightly knead both the dough pieces and shape them into balls and place them on the baking trays and cover them with cling film and leave
for 45 minutes or until the dough has doubled in size.

 

 

Step 3:

Remove the cling film and make 3 shallow cuts diagonally and then brush the dough with the beaten egg yolk. Place the dough in a preheated oven of 200°C/400°F/Gas mark 6 for 35 to 40 minutes or until golden brown. To test it the bread is baked all
the way through tap the bottom and it should sound hollow. Once the bread has
been taken out of the oven place it on a cooling wire straight away, this will prevent
it from sweating
.

INGREDIENTS:

 

400g Strong white flour

1 tsp Salt

2 tsp Easy bake yeast

1 tsp of Caster sugar

1 tbsp Chopped fresh thyme

200ml Warm water

4 tbsp of Olive Oil

50g Black olives pitted and sliced

50g Green olives pitted and sliced

100g Sun-dried tomatoes Drained
and sliced

1 Beaten egg yolk