Camembert and olive loaf

By admin
02 April 2012

Beulah Harris of Durban's garlic and olives impart a wonderful flavour to the bread but it’s the melted-cheese centre that makes it a winner.

Preparation time: 15 min

Cooking time: 35 min

Serves: 6-8

500 g self-raising flour

1 sachet (10 g) instant yeast

5 ml (1 t) dried mixed herbs

Pinch of salt and pepper

300 ml lukewarm water

60 ml (¼ c) olive oil

Extra flour (for bread board and handling the dough)

12 pitted black olives, sliced

1 round of Camembert Cheese, sliced

15 ml (1 T) crushed garlic

Put the flour in a large glass bowl and make a well in the centre.

Add the dry yeast, herbs, salt and pepper and pour the water and olive oil into the well.

Stir with a fork until the dough comes together.

Put the dough on a floured board, flour your hands, then mix and knead the dough for about 5 minutes until elastic and it no longer sticks to your hands.

Press the olives into the dough. Shape the dough into a ball, return it to the bowl and brush with a little olive oil.

Cover the bowl with a damp dish towel and leave the dough in warmer drawer to rise for 20 minutes.

Preheat oven to 190 °C. Turn out the dough on floured board and gently pat down into 2 cm thick oval.

Scatter the crushed garlic and cheese on top and roll up like a Swiss roll.

Place the loaf on a prepared tray and bake for 35 minutes or until done.

Serve lukewarm with preserves or more cheese.

TIP: To check if the loaf is done turn it upside down and tap the bottom; it it makes a hollow sound it’s done. Leave the bread to cool for at least 20 minutes before slicing.

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