Mastering The Art of Baking by Anneka Manning

Author:Anneka Manning [Manning, Anneka]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2012-05-01T07:00:00+00:00

1 Follow the basic white bread recipe to the end of step 3. Knock back the dough with just one punch to expel the air and turn out onto a lightly floured work surface. Use a rolling pin to roll out the dough into a rectangle about 26 x 40 cm (10½ x 16 inches). With a long side facing you, scatter the olives, feta and oregano lengthways over half the dough, leaving a 1 cm (½ inch) border around the edges. Drizzle the oil over the filling. Grease an 8 x 22.5 cm (3¼ x 8¾ inch) loaf (bar) tin with olive oil.

2 Fold the dough over to enclose the filling (pic 1) and use your fingertips to press the edges of the dough all the way around to seal. Use a large sharp knife to cut the dough widthways into 10 even slices (pic 2). Working with one piece of dough at a time, roll up lengthways and place, cut side down, in the tin (pic 3), pushing in the ends to fit and taking care not to drop too much filling. Continue packing in the pieces of dough so they fit snugly in the tin, scattering with any dropped pieces of filling as you go.

3 Use your hands to press down on the surface of the dough to make it even, then cover with a tea towel (dish towel). Set aside in a warm, draught-free place for 1 hour or until the dough has risen to the top of the tin. Preheat the oven to 180°C (350°F/Gas 4).

4 Bake for 50 minutes or until the loaf is deep golden all over and the base sounds hollow when tapped. Cool in the tin for 5 minutes, then transfer to a wire rack.

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