1 minute read
Cheese and olive crown loaf
by Martin
THE NEW EDITION OF MARY BERRY’S ICONIC BAKING BIBLE BRINGS TOGETHER ALL THE FAVOURITES FROM THE UNDISPUTED QUEEN OF BAKING – 250 RE-TESTED AND UPDATED CLASSICS AND 20 BRAND NEW RECIPES. THIS BREAD IS A PARTICULAR TREAT, SERVED WITH SOUP, OR A PLATTER OF CHEESES OR CHARCUTERIE. IT IS BEST EATEN ON THE DAY IT IS MADE
SERVES 6
Ingredients
250g strong white flour
1½ tsp fast-action dried yeast
½ level tsp salt
1½ tbsp olive oil
175ml slightly warm water
55g black olives, pitted and chopped
55g Parmesan, finely grated
1 large egg, beaten
30g mature Cheddar, grated
Method
1 Measure the flour, yeast, salt, olive oil and water into a bowl. Mix using a wooden spoon until you have a wettish dough.
2 Tip the dough on to a lightly floured work surface. Knead by hand for 5–8 minutes until the dough is smooth and shiny. Place in an oiled bowl, cover with clingfilm and leave to rise for about 1½ hours, or until doubled in size.
3 Lightly grease a 20cm springform or deep round cake tin.
4 Knock back the dough by hand for a few minutes, then scatter over the olives and Parmesan and knead again. Divide the dough into 12 balls and arrange them in a circle in the prepared tin, starting from the outside. Cover with clingfilm and leave to prove for 30 minutes, or until doubled in size.
5 Preheat the oven to 220°C/Fan 200°C/Gas 7.
6 Brush the tops with beaten egg and sprinkle with the grated cheddar. Bake in the preheated oven for 25–30 minutes, or until well risen and golden brown on the top and underneath. Cool on a wire rack.
Well, we made it. Several times over in fact, because this bread is absolutely glorious in taste, texture and looks, and so so easy. The recipe is from Mary Berry’s Baking Bible by Mary Berry (BBC Books, around €30, at FNAC and Bertrand). Photography by Ant Duncan.
3 months
