Olive Bread

1. 1

   Whisk together yeast, sugar and milk until yeast has dissolved. Let stand in a warm place for 15 mins, or until frothy.

2. 2

   Sift flour and salt into a large bowl. Stir in yeast mixture and oil. Mix until combined then transfer to a lightly floured work surface and knead for 5 mins, or until smooth and elastic. Place in a large, oiled bowl. Cover and let proof in a warm place for 1 hour 30 mins, or until dough has doubled in size.

3. 3

   Transfer dough to a floured surface and knead until smooth. Press into an 11x9 inch rectangle. Spread olives over dough, leaving a 3/4 inch border. Roll up from long side, tucking ends underneath, and place on an oiled baking tray.

4. 4

   Sift a little extra flour over bread. Using scissors, make cuts about 1 inch apart along the center of dough. Let proof in a warm place, uncovered, for 1 hour, or until doubled in size.

5. 5

   Preheat oven to 350u00b0F. Bake bread for 1 hour, or until it sounds hollow when tapped on the bottom.

* Per serving · 4 servings · Values may vary.

No additional tips available.