26 Sept. - 2 October 2002 Issue No. 605 Living	Current issue Previous issue Site map
Published in Cairo by AL-AHRAM established in 1875		Recommend this page

Olive Bread

By Moushira Abdel-Malek

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Ingredients:

500 gms. plain flour
2 tsp. dried yeast
1 tsp. sugar
2 tbsp. warm water
1 cup warm fermented light milk (Rayeb)
1 egg lightly beaten
1 egg lightly beaten (extra)
1/3 cup black olive paste
1/4 cup olive oil

Method:

Grease 23x12 cm. loaf dish or tin. Combine yeast, sugar, Rayeb milk and water in bowl. Cover, stand in warm place about 15 minutes or until mixture is frothy. Stir in egg and oil. Sift flour into large bowl. Stir in yeast mixture. Mix to a soft dough. Turn dough onto floured surface. Knead until smooth. Place dough into lightly oiled bowl, cover and stand in warm place until dough is doubled in size. Knead dough once more on lightly floured surface until smooth. Roll dough to a rectangle about 20x26 cms. Spread dough with olive paste and roll up tightly from short side. Place in prepared dish or tin, cover and stand in warm place about one hour or until almost doubled in size. Brush loaf with extra egg. Bake in preheated moderately hot oven for 10 minutes. Reduce heat to moderate and bake for further 25 minutes or until loaf sounds hollow when tapped. Cool completely, slice and serve.

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