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1
Measure the flour into a large bowl and add in the salt and yeast.
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2
Add in the hot water and oil and mix to a pliable dough.
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3
You may need a little more water1 always find which it is better to have a slightly sticky dough than a dry one.
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4
Turn the dough on to a floured table and knead for 5 min.
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5
Return the dough to the bowl cover with clingfilm and stand on a wire rack by the aga.
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6
Leave for about 1 1/2 hrs till doubled in size.
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7
Take the dough out of the bowl and knock back by kneading for a few min.
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8
Flatten out a little and work in the olives half the cheeses and a little pepper.
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9
Divide the dough in half then shape each piece into a smooth round and place on a large greased baking sheet or possibly on lift off paper.
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10
Brush with egg and sprinkle with the remaining grated cheeses.
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11
Cover the tray with a large polythene bag and leave to rise for about 30 min till the loaves have doubled in size.
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12
Bake in the roasting oven on the grid shelf on the floor for about 20 to 25 min till the bread is golden brown and sounds hollow when tapped on the base.
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13
If the top is getting too brown slide in the cool plain shelf above on the second set of runners.
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14
Eat hot or possibly leave to go cool.
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15
To make rolls (after working in the olives half the chesese and a little pepper above) divide the dough into 24 pcs and roll into balls.
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16
Place on two greased baking sheets or possibly lift off paper.
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17
Glaze and prove as before.
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18
Bake in the roasting oven on the grid shelf on the floor for about 15 min.
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19
If the bases of the rolls are not quite brown place the baking sheet directly on the floor of the roasting oven for a further 5 min.
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20
This can be made in a processor if preferred.
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21
Measure the dry ingredients into the processor then pour liquid down the funnel and process till the dough leaves the side of the processor bowl about 1 to 2 min.
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22
The recipe can also be used to make rolls (above).
