Greek Olive & Yoghurt Bread
- BAKE: 30m
- SERVES: 12
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.
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.
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.
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
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.
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.
“I am now at that where arthritis is making "rubbing in" and "kneading" a bit awkward and painful. I used your Bruschetta recipe today with the Ciabatta Bread Mix, I let my bread machine do the hard work on a full 500g packet, got a fantastic dough which almost lifted the lid of my machine, but not quite. I then halved it, kneaded into two bruschettas, let them prove for another 15 mins and baked them for 15 mins. I have been baking for almost 60 years and was so thrilled with the results. We have as good as finished 1 of them (there's only the two of us) and I've decided to freeze the other and follow your recommendations with the garlic, tomatoes and mozzarella cheese the next time. That is of course if the better half can keep his hands off until I finish the recipe! I have placed another order, only wish that I'd ordered your other recipe book. Thanks for making my life sooooo much easier. "Sylvia Fraser
Do try this beautiful bread, enriched with yoghurt - we just loved the taste. Use black or green olives or a combination of the two. Make it Mediterranean for a barbeque night, studded with sundried tomatoes too, if desired.