Spread with olive tapenade, soft on the inside and crisp on the outside, this Marbled Tapenade Bread is a winner!
- 1 hr
- 625ml bread flour
- 10g packet active dry yeast
- 5ml sugar
- 5ml salt
- 310ml lukewarm water
- 250g black olive tapenade
- Grease a 30cm x 12cm bread tin. Combine the flour, yeast, sugar and salt. Make a well in the centre and add the water, stirring until combined.
- Turn the dough out on to a floured surface and knead for about 5 minutes until smooth and elastic. Transfer to a lightly greased bowl, cover with plastic wrap and allow to rise for about 1 hour until double in size. Roll the dough out into a 25cm x 50cm rectangle on a floured surface. Spread the tapenade over the dough, leaving a 1cm border.
- Roll the dough up tightly starting from the shorter side. Use a sharp knife to slice the dough in half through the length. Twist the two halves around each other and carefully transfer to the prepared tin. Cover with plastic wrap and allow to rise for 30 minutes.
- Preheat oven to 180°C. Remove the plastic wrap and bake the bread for about 40 minutes until cooked. Cool on a wire rack.
Keep dried yeast in a cool, dark, dry place, and use within a year, or before the use-by date - beyond this, it may fail to make the bread rise. Once opened, keep in the same packet – just seal it with sticky tape, place in an airtight container and store in the fridge for up to 3 months.
Magazine issue date: July, 2015