Olive and shallot bread

Name: Olive and shallot bread
Ingredients: 30 g fresh yeast; 450 ml warm water; 2 level tsp fine sea salt; 650 g unbleached white flour; 2 tbsp olive oil, plus extra for frying; 150 g shallots, chopped; 250 g black olives, stoned then coarsely chopped; grated zest of 1 small orange; a little milk or beaten egg for glazing; a little milk or beaten egg for glazing

Preparation info

Makes
2
loaves

Difficulty
Easy

Appears in

How to Cook Better

By Shaun Hill

Published 2004

About

Black olives should be dark brown rather than black and should be bought stone-in. Commercial pitted black olives are coloured artificially and are vastly inferior.

Ingredients

30 g fresh yeast
450 ml warm water
2 level tsp

Bread
Vegetarian

Method

Dissolve the yeast in a little of the water until it is frothy.
Add the salt to the flour, then add the olive oil followed by the dissolved yeast mixture and the rest of the water. Mix into a dough - a food processor with a dough-hook attachment will be fine if you have one. Knead the dough for a few minutes.
Cover with a warm plastic wrap and then le