Olive Bread Swirl

So happy that this swirl bread turns out very well. Soft & chewy texture! Effort not wasted for kneading the dough by hands for 10mins ^-^, getting more confident in bread making :D....

before & after ...can see the difference in size?? :)

encase with black olives mixture....yum yum...

rest the dough for another 25mins before sending to oven...

see how the bread expanded after baking, fits almost nicely in the 6" x 6" pan...

Sprinkle with some sea salt to enhance the taste! :D

breakfast time!.....yum yum yum

Recipe source : Good Food Mag Nov 2010 Issue
Ingredient

• 250gm bread flour
• 1/2 tsp salt
• 7gm instant yeast
• 3 tbsp olive oil
• 150ml warm water
  
• 100gm pitted black olives
• 15gm sweet basil, leaves only
• 1 clove garlic

Method

1. In a mixing bowl, mix flour, salt, yeast together. Make a well in the centre. Stir in 1/2 tbsp olive oil into warm water.
2. Pour the liquid into the well, with a wooden spoon, fold in flour gradually to make a soft dough. Lightly floured hands. Knead by hand for 10mins till smooth & springy. Cover the bowl with a cling wrap and leave to rise for 1 hour in a warm place until doubled in size.
3. To make the filling, blend olives, basil, garlic & 2 tbsp olive oil in a blender. Process till fine.
4. Line a 6" x 6" pan. Remove cling, lightly punch down the rise dough. On a lightly floured surface, roll out the dough to a rectangular about 30cm x 15cm. Spread olive mixture all over and roll up like a swiss roll.
5. Cut the roll into 6 slices, carefully lift each slice into the lined tin, to make 2 rows of 3 swirls shapes. Lightly brush all over with some olive oil. Loosely cover with cling wrap and leave to rise for another 25mins.
6. Bake in preheated oven at 220 deg cel for 25mins until golden brown, leave to cool in tin.

I'm submitting this recipe to Aspiring Bakers #8 - Bread Seduction hosted by Sweetylicious