Grated Cheese, Onion & Olive Bread
A flavoursome bread, ideal cut into wedges and served warm with piping hot soup.
| Serves: | 2x 454g / 1lb loaves |
|---|---|
| Preparation time: | 30 minutes plus rising time |
| Cooking time: | 20-25 minutes |
Ingredients
- 900g Allinson Strong White Bread Flour
- 1 tsp salt
- 1 tsp Billington’s Golden Caster Sugar
- 2tsp Allinson Easy Bake Yeast
- 4tbsp olive oil
- 550ml warm water
- 50g green olives, finely chopped
- 4 spring onions, finely chopped
- 2tbsp finely chopped parsley
- 50g cheddar cheese, grated
Equipment
- Pyrex Mixing Bowl
- Pyrex Non-Stick Baking Tray
Method
- Sift the Allinson flour, salt and caster sugar into a bowl and Stir in the Allinson yeast. Mix the oil and water together. Make a well in the centre of the flour mixture and stir in the liquid. Bring together with a round bladed knife.
- Turn the dough out onto a floured surface and Knead well for 10 minutes.
- Now, knead the olives, spring onions and parsley into the dough. Divide in half. Pat each half of the dough to an oval shape and place on a lightly oiled Pyrex Non-Stick Baking Tray. Cover with oiled cling film or a damp tea towel and leave to rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 200ºC/ 400ºF/ Gas 6. Scatter the cheese over the bread and bake for 20 – 25 minutes. Cool on a wire rack. Serve warm.
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