Olive and Rosemary Bread (Adapted from Nadiya Hussain)
Olive and Rosemary Bread
(Adapted from Nadiya Hussain)
This bread should be called “Flavor Explosion” Bread! It is SO good! The combination of olive tapenade, roquefort cheese, rosemary and a bit of apricot jam is heavenly! The bread turned out perfectly – and I’m a first time bread maker!
2 1/4 cups flour, plus extra for dusting
1 tsp salt
2 1/4 tsp fast acting yeast
2 TBSP dried rosemary
4 TBSP unsalted butter
1/2 cup warm milk
4 1/2 oz black olive tapenade
5 1/2 oz blue cheese, crumbled
3 TBSP apricot jam
fresh rosemary leaves chopped
Put the flour, salt, yeast, dried rosemary and butter into a bowl, then rub the butter into the flour until the consistency is like breadcrumbs.
Make a well in the center. Add the milk and egg and use your hands to mix the dough together.
Knead on a floured surface for 10 minutes, until stretchy and smooth OR. (use a mixer, and knead with a dough hook attached for 5 minutes.)
Put back into the bowl.
Cover with saran wrap, and leave until it has doubled in size (about 1½ hours).
Line a baking tray with parchment paper. Flour a work surface and put the dough on top. Knock all the air out with your fists, then roll the dough into a rectangle about 13×10 inches.
With the long edge facing you, spread the tapenade all over the dough.
Then crumble the blue cheese on top, and roll the dough up like a Swiss roll, as tightly as you can, with the seam at the bottom.
With a sharp knife, cut all the way across the center, exposing the swirls and making sure you leave a couple of inches uncut to keep it attached at the very top. You should have what looks like an “A” that has not been crossed.
Turn the cut side out so the layers are visible and simply twist the two pieces, one over the other. Pinch the end and then join the two ends to make a circle.
Carefully place on the tray, and if you lose the circle shape, no worries – just fix it as best you can, then cover with a sheet of saran wrap sprayed with cooking spray, and leave in a warm place for another 30 minutes.
Preheat the oven to 400 degrees F.
When the bread has doubled in size again, uncover and bake in the preheated oven for 25 minutes. When it is golden brown, place on a rack to cool.
Warm the jam in the microwave, just enough to loosen it, and brush all over the crown for a sweet shiny topping. Sprinkle with fresh rosemary and serve.
You can freeze this loaf, or the leftovers. Cut into slices and pop into a freezer bag. How delicious does this slice look?