Sunday 2 June 2013


You can't beat the taste of fresh homemade bread. The olives in this bread add a yummy twist.


500 g /1 lb 2 oz strong white flour
1 sachet dried yeast
100 g / 3.5 oz black olives
2 tablespoon oil
1 pinch sugar
250 g / 9 oz swiss chard
1 tablespoon salt
100 ml / 10 fl oz warm water


Sift the flour into a bowl.  Make a hollow and add the yeast, salt and sugar.  Add the water and gently knead the mixture into a smooth dough.  Leave the mixture to rise for about an hour, until it has doubled in size.

Stone and chop the olives and cut the chard into small pieces. Knead them in the dough mixture and divide into thirds.  Shape each third into a rectangular loaf.  Place on a greased
baking sheet, cover with a tea towel and allow to rise again for 1 hour.

Preheat the oven to 220 c/gas mark 7.  

Brush the loaves with oil and bake for 20 - 25 minutes.  Allow to cool on a wire rack.

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