Ingredients
- 250 gm All Purpose Flour/ Maida
- 4 gm Dry Instant Yeast
- 1.5 tsp Sugar
- 150 ml Water
- 0.5 tsp Salt
- 50 ml Olive Oil
- 3 tbsp Olives (Roughly Chopped)
Servings:
Instructions
- In a big deep bowl take 100 ml warm water, add sugar and yeast, mix lightly, cover the bowl and leave for 10 mins.
- Meanwhile sift maida into another bowl.
- Check after 10 minutes the yeast will raise and bubbles should form.
- Now add 50 ml warm water and 50 ml olive oil to yeast, mix well.
- Now add salt, 2tbsp olives and half of maida.
- Now mix well and keep adding small amounts of maida (you may not have to use it all) to make soft and nonsticky dough.
- Then knead for further 10 minutes until the dough is smooth and elastic.
- Shape the dough like a ball and place in a greased long bread pan. Flatten and stretch it a bit to give a shape like bread pan. Sprinkle leftover olives and cover with a cling film loosely making sure the sides are sealed properly.
- Leave in a warm place or inside microwave (of course in a switch off mode) for around 1 hour.
- After 1 hour it should become double or triple in size. Take the dough out and punch it a few times. Keep it again inside bread pan giving a shape like bread. Cover with cling film and leave for another half an hour in a warm place. And preheat the oven at 210°C.
- Now bake the olive bread in a preheated oven at 200°C for 20 minutes.
- Check after 20 minutes if the bread crust is not brown, bake it for further 5-10 minutes at 180°C.
- Once done brush some olive oil over the bread and cover with a plate until it cools down completely.
- When cold enough take it out from the baking tray and wrap in a plastic bag.
- Slice and spread butter or grill it with vegetables.
- Serve with tea or coffee!
Recipe Notes
- First of all check if yeast is not bubbled, discard it. That means yeast is not good or it might be very old to use.
- For better results sift the maida 3 times.
- The ratio of water and maida may vary depending upon weather conditions or quality of maida. So you may not need to use whole 250 gms of maida. first add half and then keep adding the remaining maida in small batches to make a soft, light and non sticly dough.
- Knead the dough until you will feel bit lighter in weight.
- Baking is always a hit and trial method as the baking time and temperature may vary on different weather conditions, the type of oven, the quality of maida and yeast. So don’t worry if you do no get it right in first attempt. Keep trying and surely you will be successful next time :).
“Be Vegetarian Be Happy”
“Live and Let Live”
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