Recipe
for :
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Red Onion and Olive Bread
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|
 This
recipe is published with the permission of the Flour
Advisory Bureau.
Since
1956 the Flour Advisory Bureau (FAB for short) has been
providing information on all matters relating to and
concerning flour and bread in the UK to the public,
media, schools, health professionals, the catering,
retailing and baking trade.
FAB
is also keen to encourage people to eat more bread as
part of a healthy, balanced diet. From educational material
to issue led PR initiatives, the promotion of bread
in all its variety, versatility, vitality and not least
the nutritional value has always been a priority for
FAB.
More
recently FAB has worked with a team of experts and nutritionists
to devise the ultimate eating plan. Vitality Eating
System is thier new resource and targets women who are
interested in either losing or maintaining their weight
whilst eating healthily. The system provides consistent,
accurate and proven information based on sound science
and has been endorsed by the experts and by top TV babe
Cat Deeley. Whilst providing a healthy long-term option
to faddy and quick fix diets the system focuses upon
effective, realistic and practical dietary advice for
consumers. Launched on the 2nd June 2005 the Vitality
Eating System will help you look and feel great! To
order your copy, please email FAB@nabim.org.uk
or telephone 020 7493 2521.
If
you are looking for information on bread and flour have
a look at the FAB web site.
To
visit Flour Advisory Bureau web site <click
here>
Ingredients
100
g each brown and white strong plain flour
1 tsp fast acting dried yeast
pinch of salt
1 tbsp granulated sugar
150 ml hand-held hot water
1 tbsp olive oil
1 large red onion, peeled halved and sliced
25 g green or black olives (or a mixture), stoned
and halved
sea salt for sprinkling on top
Method
- Place
flours, yeast, salt and sugar in a large bowl and
make a well in the centre. Pour in the water and mix
to a soft dough. Knead for 5 minutes on a floured
surface until smooth.
- Place
in lightly oiled bowl covered with cling film and
leave for 30 minutes until the dough has doubled in
size and springs back when gently pressed with a finger.
- Meanwhile,
heat the oil in a frying pan and fry the onion for
4 - 5 minutes, on a medium heat, until softened but
not browned. After the bread has risen add the onion
and olives into the bread, along with any oil in the
pan and knead until it is evenly mixed through.
- Shape
the bread into a round shape and flatten gently. Place
on a lightly greased baking sheet, cover and leave
to rise for 10 minutes. Sprinkle with a little sea
salt.
- Bake
for 30 - 40 minutes in a preheated 230°C / Gas
Mark 8 until the base makes a hollow sound when lifted
from the tray and gently tapped. Allow to cool.
- Cut
or tear into 4 - 6 pieces to serve.
Note:
The
basic bread works equally well with a variety of other
fillings. Try kneading in dates and walnuts, courgettes
lightly fried and grated hard cheese.
Enjoy
the bread filled with Italian ham, sunblushed tomatoes,
mozzarella cheese, houmous, pesto, roasted peppers.
Makes
1 loaf
Flour
Advisory Bureau
www.fabflour.co.uk
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