Step #1
METHOD: (makes 2 loaves): Place the bread mix into a mixing bowl. Add the yoghurt, warm water and olive oil then mix together to form a soft dough. Knead the dough well for 5 minutes, using a little ground rice for dusting if necessary.
Step #2
Cover loosely with a damp tea towel; lightly oiled plastic or polythene and allow the dough to rest for 5 minutes. Meanwhile, coarsely chop the olives in half.
Step #3
Again using ground rice for dusting, mix the chopped olives evenly through the dough then divide into two equal pieces. Shape each piece into a ball then elongate to a torpedo shape.
Step #4
Place the loaves onto a large pre-lined baking tray that has been liberally sprinkled with ground rice and dust top of the loaves with ground rice too. Loosely cover with a damp tea towel; lightly oiled plastic or polythene and
Step #5
Leave to rise in a warm place for 30-40 minutes or until dough has doubled in size. Remove polythene cover and gently cut a pattern on top of each loaf with a sharp knife.
Step #6
Bake in a pre-heated oven 225°C (437°F) gas mark 7 for 25-30 minutes until well-risen and deep golden brown. The loaf will sound hollow when tapped on the base, if baking is complete.
