Finally for now, olive & coriander bread

[g8ina]

Ohhhh, I really did well with this, my best loaf to date

Modded from 5-6 other recipes, this is a bit of a mish mash, but it tastes great with a lovely soft crust.

To make one large loaf :

Dough-
600g strong white flour
2 tspns salt
2 tblspns olive oil
2 tblspns honey
a splash of full milk

Filling-
12 black olive chopped quite finely
a large handful of fresh corinder leaf, chopped very very finely

Riser-
3 tspns dried yeast
3 tspns sugar
200 ml warm water

Make up the riser, whisk all together and leave to stand for 10 mins to go frothy

Add the salt to the flour, then add the olive oil and rub the mix together to form very fine crumbs. When that's done, add the honey & milk, and then whisk the riser and add it bit by bit, mixing the lot with a fork until it all clumps together - it probably won't need all of the riser.

Now the hard work starts, this one really does benefit from a LOT of kneading, so get cracking and give it 400 strokes. Leave it in a bowl in warm place, covered with a dry cloth until it's doubled in size, then knock it down and knead it for another 400 strokes. Cover and leave again for 15 mins, then knock it out and roll it out to the width of your largest loaf tin, and as long as your work surface will allow.

Paint the surface with olive oil, except round the very edges, then sprinkle on the olives and coriander. Moisten the edges with water and roll it up tightly then place it in the oiled loaf tin. Leave it to prove for 45 mins. Score the top with a sharp knife and paint the top with more olive oil.

Cook in the middle of a very hot oven, Gas 8 / Elec 220C, for about 35 minutes.

Makes amazingly crunchy toast

[Splash]

This sounds yummy.... cheers G8!