Ingredients

125 g (4 oz) cooked potatoes, mashed with 1 tablespoon unsaturated spread
500 g (1 lb) strong white plain flour 158 (/2 oz) fresh yeast or 1/2 level teaspoons dried yeast plus
1 teaspoon sugar 150 ml (74 pint) warm milk
150 ml (1/4 pint) warm water 15 pitted black olives, thinly sliced
Bread can contain a surprising amount of salt, so by making your own you can limit the amount. Salt substitutes are useful but remember that most of them still contain some salt, and that you can make tasty bread ‘figures for whole loaf without using any salt at all. This unusual bread contains a reasonable...

Instructions

1.Place the mashed potatoes in a large bowl with the flour Blend the fresh yeast with the milk. Ifusing dried yeast, dissolve the sugar in the milk then sprinkle over the yeast and leave in a warm place for about 10 minutes unti frothy.
2.Add the yeast mixture and water to the dry ingredients and mix to form a fairly firm dough.
3.Turn on to a floured surface and knead for about 10 minutes until smooth and even Shape into a ball, place inside an oiled plastic bag and leave in a warm place until doubled in size.
4.Turn out the dough and knead until smooth, adding two-thirds of the olives. Make into a loaf-like shape or shape to fit a greased 1 kg (2 lb) loaf tin.
5.Cover with an oiled plastic bag and leave to prove in a warm place until the dough reaches the top of the tin. Remove the plastic bag and sprinkle with the remaining olives.
6.Bake in a preheated oven, 220°C (425°F), Gas Mark 7, for about 40 minutes, either on a baking sheet if cooking it free-form or in the loaf tin, until the base of the loaf sounds hollow when tapped. Cool on a wire rack.

Bread can contain a surprising amount of salt, so by
making your own you can limit the amount. Salt
substitutes are useful but remember that most of them
still contain some salt, and that you can make tasty bread
‘figures for whole loaf
without using any salt at all. This unusual bread contains
a reasonable amount of salt because there is 70 mg
sodium in each black olive. Rinse the olives and dry them
thoroughly on kitchen paper before slicing them to remove
some of the salt.

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