Monday, February 04, 2013

Elioti - Cypriot Olive Bread

As requested !

1lb strong white bread flour
8 oz stone-ground wholewheat flour
1 sachet easy-blend yeast
2 teaspoons salt
2 tablespoons olive oil
approx 2 glasses water or 3/4 UK pint, at blood heat

For filling:

1 medium onion, chopped and sauteed lightly in olive oil
1 tablespoon olive oil
 7 oz  stoned, chopped black olives

Using an electric mixer or food processor, tip all the flour into a bowl, stir in the yeast and salt.

Switch on and pour in the oil and enough water to make a soft, but not sticky, dough.  Adjust water and a little more flour if needed.

Knead the dough until it becomes smooth and elastic.

Turn the dough into an oiled bowl, cover with a polythene bag and leave in a warm place until doubled in size.

Turn the dough onto a floured board and knead it for one minute before adding the filling ingredients.

Shape the dough into a round loaf, place on an oiled baking tray, and cover again with a large polythene bag.  Leave to rise for 30 minutes.

Preheat the oven to Gas 4 (350 F, 180 C) and bake for about 45 minutes or until the base sounds hollow when tapped.

Brush the top lightly with oil and return to the oven for a minute to make the top shiny.

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