Recipe

Red Onion And Olive Bread Recipe

Add Step-by-Step Photos	Tippystclair / All my dishes 1 year, 2 months ago This recipe is adapted from the UK Flour Advisory Board recipe website. Prep:50m Cook:40m Servings:6	Tippystclai
	a great mediterranean flavor

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Fans

midgelet

marky90

minitindel

whuebl

greekgirrr

Ingredients

3 1/2 oz each brown and white strong plain flour

1 tsp fast acting dried yeast

pinch of salt

1 Tbsp granulated sugar

5 oz hand-held hot water

1 Tbsp olive oil

1 large red onion, peeled halved and sliced

1 oz green or black olives (or a mixture), stoned and halved or chopped

sea salt for sprinkling on top

Directions

Preheat oven to 450F.

Place flours, yeast, salt and sugar in a large bowl and make a well in the center.

Pour in the water and mix to a soft dough.

Knead for 5 minutes on a floured surface until smooth.

Place in lightly oiled bowl covered with cling film and leave for 30 minutes until the dough has doubled in size and springs back when gently pressed with a finger.

Meanwhile, heat the oil in a frying pan and fry the onion for 4 - 5 minutes, on a medium heat, until softened but not browned.

After the bread has risen add the onion and olives into the bread, along with any oil in the pan and knead until it is evenly mixed through.

Shape the bread into a round shape and flatten gently.

Place on a lightly greased baking sheet, cover and leave to rise for 10 minutes. Sprinkle with a little sea salt.

Bake for 30 - 40 minutes until the base makes a hollow sound when lifted from the tray and gently tapped.

Allow to cool.

Cut or tear into 4 - 6 pieces to serve.

Note:

The basic bread works equally well with a variety of other fillings. Try kneading in dates and walnuts, zuchinni lightly fried, and grated hard cheese.

Enjoy the bread filled with Italian ham, sunblushed tomatoes, mozzarella cheese, hoummous, pesto, roasted peppers.

Makes one loaf.

***Note:

Strong white plain flour: Strong white plain flour is processed to remove all the bran and wheat germ from the wheat grain and all that remains is the white starchy part of the grain. It has a higher proportion of a type of protein than white plain four. This protein forms gluten when mixed with water, gluten gives bread its characteristic texture.

Uses: Strong white plain flour is used for bread making, to give bread its distinctive flavour and texture.

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Comments

borinda 1 year, 2 months ago said:
Kath - what is "strong plain flour", please? Is that bread flour, all-purpose...? I am not familiar with that term and perhaps others are not, either. This sounds too good to not know what to make it with.
Thank you!

minitindel 1 year, 2 months ago said:
Simply fabulous darlin'...............love it thanks kath *5*

tink

midgelet 1 year, 2 months ago said:
Simply wonderful.I put it in the new International Baking group, hope you don't mind!

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