Feta Cheese and Black Olive Loaf

This is another easy quick bread will a full olive aroma and flavour. I have tired this recipe before and it was really tasty. In fact, my family polished it off rather quickly, within a day I think.

Actually this is a backdated post as I attempted to make a xmas wreath bread for my friend's xmas party as I remembered her son loves olives.

Erm my 'holiday' wreath look didn't turn out as well as I thought it would be because I didn't roll out the dough thinly enough before the final proof! I was actually aiming for the look suggested by artisanbreadin5.

Actually you do not have to be a olive lover to enjoy this bread. In fact M who usually avoid olives had no complaint with this bread, except that I didn't bake one for the house!

Adapted recipe from J.Shapter

130g water
210g bread flour
25g wholemeal flour
3g milk powder
1/2 tsp salt (scant)
1 tsp sugar
40g black olives, sliced thickly
40g fetta, crumbled
1/4 tsp yeast
1 tbsp olive oil for brushing

Method:

1. Combine and knead all ingredients (except for the olive, feta and oil) until you have a smooth pliable dough, about 15 min.
2. Fold into the dough black olives and fetta.
3. Cover and rest for 60 min.
4. After resting, roll into desired shape (I prefer a bartard) and rest for another 1.5 hours or until double in volume.
5. Brush a little olive oil before baking the bread in pre-heated oven of 190 degrees.
6. Bake bread for 35 - 40 min or until golden brown.
7. Take baked bread and cool on wire rack. You may if you wish brush any leftover olive oil over baked bread.

Here is another snap shot, this time a slice full of olives!!

This bread is a great as a starter or snack. I'm gonna submit this yummy bread for yeastspotting hosted by Susan of WildYeast! Do drop by her site for more other yummy bread munchies!