Time: 1 hour 20 minutes (includes proving). Makes 1 loaf
300 grams of lukewarm water
25 grams of fresh yeast, or 1 sachet of dried yeast
500 grams of baker’s flour, plus extra for dusting
20 grams of olive oil
80 grams of black olives, pitted
20 grams salt
Preheat the oven to 35 degrees/Gas Mark pilot light and place a cup of water on the bottom of the oven to keep the air moist.
Put the lukewarm water in the TM bowl, along with the yeast. Mix it for 1 minute/speed 2
Add the flour, oil, olives, and salt. Knead for 2 minutes/Interval speed
Turn the dough out onto a silicon mat or floured bench. Divide it into 7 balls. Place one ball in the centre of the silicon mat or floured baking tray and arrange the other six balls around it, like petals on a flower. Dust with flour.
Put the dough in the warm oven for 45 minutes, during which time it will rise. After 45 minutes turn the temperature up to 240 degrees/Gas Mark 9. The bread will be ready after 15-20 minutes. Check that it is golden brown and sounds hollow when tapped.
Leave out the olives to make perfect burger buns.
August 19, 2013 at 7:32 pm
20g of salt! Uneatable, waste of time and money 😦
August 19, 2013 at 8:03 pm
Sorry you didn’t find this recipe to your taste. I’ve made it several times and I love it! If you read my comments on the making of it, you will see I thought it was slightly salty to me and I recommended reducing the salt amount.
I’ll admit I do love salt though!
Maybe try it with 5 grams and see what you think?
June 15, 2014 at 5:53 pm
Gees, tell Linda to pull her head in – that’s the right amount of salt for that much bread. I do wonder why you don’t heat your water and yeast for 2 minutes at 37 degrees since you have a Thermomix anyway.
June 15, 2014 at 7:26 pm
Good point, Jules!! I actually can’t remember if I did that or used lukewarm water like the recipe said. I must admit I often do that with my pizza dough recipe!