Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Olive Bread (Elioti)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
1 loaf


INGREDIENTS:
3 tablespoons olive oil 1 medium onion, finely chopped 280g/10oz plain flour
5 teaspoons baking powder 115g/4oz black olives, stoned and roughly chopped 125ml/4 fl oz milk
4 tablespoons water beaten egg and milk, to glaze



1 Preheat the oven to 200C/400F/gas mark 6. Heat the oil in a frying pan. Add the onion and cook gently for 10 minutes, until transparent, then remove from the heat.
2 Sift the flour and baking powder into a bowl. Stir in the olives and make a well in the centre. Combine the milk, water and warm onion mixture and pour into the flour. Mix to form a soft dough with a round-bladed knife. Turn onto a greased baking sheet and shape into a round using a spatula, leaving the texture fairly rough. Glaze the top with beaten egg and milk and cut a deep cross in the top of the dough. Bake for about 30-40 minutes, until the bread sounds hollow when tapped-reduce the temperature to 190C/375F/gas mark 5 after 20 minutes if the loaf is browning too quickly. Remove to a rack and serve warm or cold on the same day.

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