Bread To Brioche

Olive Bread

Today I am baking olive bread, and thinking to do some brioche dough as well.  The autumn weather is kind to enjoy freshly baked bread to go with a salad.  The brioche dough is for this coming Easter.

The olive bread's baked beautifully, it has a lovely hard crust.  The brioche dough is still in progress.  I have to put the brioche dough in the refrigerator for overnight. I will continue to the next step/process tomorrow.  It has been fun to do bread making.

Recipe to share is the olive bread.  I made use of my very own preserved olives from last year.

Olive Bread

( my own preserved olives from our garden)

The crusty olive bread

Olives and Feta salad

Home preserved olives

Olive Bread

Ingredients

3 cups plain flour

7 g dried yeast
150 mil, warm water

½ teaspoon salt

½ teaspoon sugar

1tablespoon oil

Some olives (20 olives and chopped)

Some flour for dusting

Method

Place the plain flour in a mixing bowl; add in the yeast, salt, sugar and put in the middle

Pour the warm water right to the centre, stir and mix, put the machine on (I am using the mix master)

With the dough hook on, knead the mixture into a smooth dough and very elastic (about 10 minutes)

Take the dough out, place the dough to a clean bowl and leave it in a warm room for 1 hour or more

When the dough is doubled in bulk, punch the dough down, add the chopped olives, mix and knead lightly

Shape the dough in a circle or an oval, then place the dough in a warm place again to proof.

When the dough rises up again/almost double, then bake in very hot oven-200 degree C, for 3o-35 minutes.

The bread is cooked, when you tap the loaf, it should sound hollow.

To serve

Serve with a salad or to complement a soup

The ingredients of the olive bread

Freshly baked the olive bread.