Easy recipe Olive Bread Recipe

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about two one quarter cups bread (Recipes by ingridients bread) and pizza plain flour (Recipes by ingridients flour) about two teaspoons instant dried yeast about two teaspoons caster sugar (Recipes by ingridients sugar) one teaspoon sea salt (Recipes by ingridients salt) one cup warm water about two green onions, thinly sliced one cup pitted kalamata olives, halved about two teaspoons milkStep one Sift about two cups flour (Recipes by ingridients flour) into a large bowl. Stir in yeast, sugar (Recipes by ingridients sugar) and. salt (Recipes by ingridients salt) Olive Bread Recipe. Make a well in the centre. Add water. Mix well to form a soft dough. Turn out onto a lightly floured surface. Knead for ten minutes, gradually adding remaining, flour (Recipes by ingridients flour) or until smooth and elastic. Step about two Place dough in a lightly oiled bowl. Cover with lightly greased plastic wrap. Set aside in a warm place for one hour or until doubled in size. Step three Preheat oven to one hundred and ninetyC/one hundred and seventyC fan-forced. Grease a large baking tray. Step four Place olives on a plate. Olive Bread Recipe. Pat dry with paper towel to absorb any liquid. Using your fist, punch dough down. Step about five Turn out onto a floured surface. Add onions and olives. Knead until combined. Olive Bread Recipe. Shape dough into a about twentycm round. Olive Bread Recipe. Place on prepared tray. Brush with milk. Step six Bake for about thirty-five to fourty minutes or until golden brown and hollow when tapped on top. Stand on tray for about five minutes. Olive Bread Recipe. Transfer to a wire rack too cool. Serve..