The Star Early Edition - - FRONT PAGE -

Makes one large loaf 500g strong white bread flour 10g in­stant yeast 7g salt 20 ml olive oil 330ml wa­ter 200g pit­ted black olives ½ onion diced 1 bunch fresh co­rian­der 200g sesame seeds op­tional Place the flour in a large mix­ing bowl and add the salt to one side and the yeast to the other.

Add the olive oil and three quar­ters of the wa­ter.

Turn the mix­ture round with your fin­gers; con­tinue adding the re­main­ing wa­ter un­til all the flour has been in­cor­po­rated. You may not need all the wa­ter. Pour a lit­tle oil on to your work sur­face.

Tip the dough on to the sur­face and knead for five to 10 min­utes un­til you have a smooth dough.

Place the dough back into the bowl and add the olives, onions and co­rian­der and knead un­til well in­cor­po­rated.

Cover and leave to prove for one to two hours or un­til dou­bled in size.

Line a bak­ing tray with parch­ment pa­per.

Tip the dough on to a lightly floured sur­face and fold the dough in­wards re­peat­edly un­til all the air is knocked out.

Di­vide the dough into seven equal pieces. Flat­ten each piece of dough and then roll into ropes about 60cm in length. Try to keep each length of the dough the same thick­ness.

Dust the work sur­face and line the ropes of dough ver­ti­cally.

Pinch the ropes of dough to­gether at the top to se­cure them, di­vide the ropes so you have three on one side and four on the other.

Start­ing from the out­side and work­ing towards the mid­dle, take the out­side rope on the right and place it over one rope and un­der two ropes.

Straighten the lengths of rope as you go, each time hav­ing three ropes on one side and four on the other.

Do the same start­ing from the left side, tak­ing it over one rope and un­der two ropes. Re­peat this se­quence un­til the whole loaf is plaited.

When you get to the end, pinch the dough to­gether to neaten. Roll in the sesame seeds if us­ing. Place the plait on to the pre­pared tray. Cover and leave to prove for 45 min­utes or un­til risen and dou­bled in size. Heat your oven to 200 C de­grees. Bake the for 30 to 35 min­utes un­til risen and golden brown. Cool on a wire rack. Recipe cour­tesy of Paul Hol­ly­wood City Bakes

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.