Cyprian Bread with Olives and Corriander



Is there double love than just love, that is what i think I will say , I double love to make bread :-)

All the kneading and shaping just relax one and not to mention the super delicious smell which comes from your kitchen and fill up the whole home.
If my hubby and daughter read this ( well no worries they never read my blog) they will sure call me weirdo ;-).

The recipe is from Paul Hollywood a brittish bread/pastry Chef.

According to him this bread originally is from Koikilia a place in Cyprus. He also said we can eat this bread with hummus, tsatziki, roasted meat and salades etc....

But I have to say the first time I made this bread last week it was almost finished the day itself, we just sliced , buttered each slice and ate just like that as it was so delicious.
And then two days later I made them again, so you can imagine how delicious this bread is.

The second time I made the bread I added white onions as I didn't had red inions at home but I woudn't do that anymore as it is far better with red onions.

The recipe given below is for 2 bread but I halved the recipe and made one bread.

Please if you make this bread use good quality olives which are not too salty.

Click the image to larger picture.



2 Breads:

500 gm White Wheat flour plus extra for dusting (I didn't had so i used white bread flour)

1 1/2 tsp salt ( I added less as the olives are salty enough)

2 tbsp olive oil

30 gm fresh yeast

300 ml warm water

150 gm Greek olive ( buy good quality ones and check that they are not too salty ) pitted and halved

75 gm red onions finley chopped

hand full of fresh corriander leaves chopped ( i used less as inlike me my other family memebers are not too wild about them)

3 tbsp Bran ( in the recipe this in not added, but I add to all my bread mix as they are healthy)



Add the flour in a large bowl and add salt and oil.

Dissolve the yeast in a little warm water and add in the bowl.
Slowly add hot water as you mix by hand until the dough is smooth.
Put the dough onto a floured work surface and kneed for 8 to 10 minutes, put it back into the bowl and leave covered in a warm place for resting 1 hour.

After one hour, Knead the olives, onions and corriander to the dough and divide into two portions.
I made the bread in a round tin, so butter each tin, sprinkle flour.

Shape the portions of dough in to ball shape and keep in the prepared tin.

Sprinkle each bread with a bit of flour and take a knive and carve a cross in the top.
Cover with butterd plastic foil and leave it to rest for another 1 hour in a warm place.

Preheat the oven to 220°c . Bake the bread for 30 minutes till they are golden brown.
Let it cool and then enkoy each slices with butter :-)
Depending on your oven it might take less or more time.

Tip: If you think the dough is a bit too wet just had a little bit more flour, that is what i do, you just have to feel it.

Sending the delicious bread for Yeast Spotting.