Friday, 1 May 2015


Olive, Jalapeno & Cheese Granary Bread

Ingredients :

Granary Bread Flour      - 3 cups + 1/2 cup for dusting and kneading
Active dry yeast             - 2 tsp
Warm water                   - 1-1/4 cup
Sugar                              - 1 tblspoon
Salt                                 - 2 tsp
Olive oil                         - 2 tbsp
Cheese                            - 1 cups + for sprinkle(I used grated mozzarella)
Jalapeno                         - 1/2 cup finely chopped
Black Olives                  -1/2 cup


Making of the dough: 
Warm the water to proof the yeast. Add the sugar and the yeast to the warm water and mix well.
Keep it aside for 10 minutes for yeast to get active, bubbly and frothy.
In another bowl combine the flour and the salt.
I made the dough in the stand mixer.
Add the proofed yeast mixture to the bowl of the mixer.
Add the oil to this mixture and then slowly add the flour while running the mixer at the slowest speed with the dough hook.

Once the flour has incorporated, start kneading the dough on medium speed for about 10 minutes.
The dough should be soft and sticky.

Add more flour if it appears too wet or a little more warm water if it is too dry.
At the end of the kneading, the dough should appear smooth and very soft.
Shape the dough into a ball and place it in an oiled bowl and cover it with plastic wrap.

Let it rise in a warm place until doubled in volume. Mine too 1 hour , as it was a hot day.

The bread:
Grease the square/round cake tin /Bundt cake pan and keep it ready. I used my square cake tin as my bundt and round pan was busy.
Once the dough has doubled in volume, gently tip it onto a lightly floured surface.
Using a rolling pin, roll it into a rectangle.

Now spread the chopped jalapenos/canned jalapenos, olives and cheese evenly on the rolled rectangle, leaving about an inch space on all the sides.

Tightly roll the dough in the long side to make it log.

Now place the rolled dough on the parchment.
Keeping one end intact, cut rest of the dough vertically.

Now the filling will be open and it will get a little messy.
Now braid the two cut pieces together. Try to keep the cut-open part on the top.
Braid till the end and pinch the end underneath.

Carefully lift it up and place it in the square/round cake tin /Bundt cake pan. Make sure that the ends meet together and pinch them together.

Sprinkle some cheese on top.

Cover it with plastic wrap and let it rise again until double the size.

Baking the bread:
Preheat the oven to 190c.
When the dough gets its second rise, bake it in the preheated oven for about 25 – 30 minutes or until golden brown.

Let it cool down for about 10 minutes in the pan and then carefully remove it on a cooling rack and let it cool.

Cut the slices and serve on breakfast or as an evening snack with coffee or hot chocolate.

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