Olive And Anchovy Bread
Ingredients
- 1 oz fresh yeast
- 15 floz hand hot water
- 1 vitamin C tablet crushed
- 1 1/2 lb strong white flour
- 4 oz black olives stoned and roughly chopped
- 1/2 oz anchovy fillets finely chopped
- 1 tsp semolina
- 1 tbsp olive oil
- 3 sprigs fresh rosemary
Instructions
- Blend the yeast, water and vitamin C tablet.
- Sift the flour into a warmed bowl. Add the olives and chopped anchovies and stir thoroughly. Make a well in the centre. Add the oil and yeast mixture and mix to a dough.
- Turn out on to a floured surface and knead until smooth and elastic ¢â‚¬â€� about 10 minutes. Shape into a round.
- Cover with oiled non PVC film and leave in a warm, draught free place until doubled in size ¢â‚¬â€� about 50 minutes.
- Remove polythene, brush with milk and sprinkle with semolina. Slash 3 times and lay a sprig of fresh rosemary in each cut.
- Bake at Mark 8 (230°C) 450°F for 40 minutes until well browned. Cover with foil if browning too quickly.
Calories: 2832 kcal
Carbohydrates: 532 g
Protein: 77 g
Fat: 39g
Saturated Fat: 6 g
Cholesterol: 9 mg
Sodium: 1824 mg
Potassium: 1012 mg
Fiber: 25 g
Sugar: 2 g
Vitamin A: 462 IU
Vitamin C: 1 mg
Calcium: 205 mg
Iron: 34 mg