Buffet Olives - Buffet Olives Herby Bread - The largest Table Olive producer in South Africa

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Buffet Olives Herby Bread

Aspiring Chef: Jennifer Chunilall

INGREDIENTS

- 1 tablespoon active dry yeast - 1 tablespoon sugar - 1 tablespoon salt - 2 cups warm water - 5 1/2 to 6 cups All-Purpose Flour - boiling water - 1 packet buffet olives - 1 teaspoon parsley - 1 teaspoon thyme - 1/2 teaspoon mixed herbs

METHOD

In a large bowl mix together the yeast, sugar, salt in warm water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Lastly add the buffet olives cut into pieces to the dough mixture. Then add all the herbs to this mixture Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)Knead It: Fold the far edge of the dough back over on itself towards you. Let the dough rest while you prepare the empty tines for baking. Knead the dough again for 2 to 3 minutes. Let It Rise: Return the dough onto the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in size, for about 1 to 2 hours. Half the dough and put into each tin brushing the top with cold water and adding extra olives and some grated cheese. Bake at 200°C for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped. Spread with butter and cheese or anything desired. ENJOY!

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INGREDIENTS

- 1 tablespoon active dry yeast - 1 tablespoon sugar - 1 tablespoon salt - 2 cups warm water - 5 1/2 to 6 cups All-Purpose Flour - boiling water - 1 packet buffet olives - 1 teaspoon parsley - 1 teaspoon thyme - 1/2 teaspoon mixed herbs

METHOD

In a large bowl mix together the yeast, sugar, salt in warm water. Let this stand until the yeast is dissolved. Gradually add the flour, one cup at a time to the liquid and mix thoroughly until the dough pulls away from the sides of the bowl. Lastly add the buffet olives cut into pieces to the dough mixture. Then add all the herbs to this mixture Turn the dough out onto a floured surface to knead. (This may be a little messy, but don't give up!)Knead It: Fold the far edge of the dough back over on itself towards you. Let the dough rest while you prepare the empty tines for baking. Knead the dough again for 2 to 3 minutes. Let It Rise: Return the dough onto the bowl and turn it over once to grease the top. Cover with a damp towel and keep warm until the dough doubles in size, for about 1 to 2 hours. Half the dough and put into each tin brushing the top with cold water and adding extra olives and some grated cheese. Bake at 200°C for 35 to 45 minutes, until the loaves are golden brown and sounds hollow when tapped. Spread with butter and cheese or anything desired. ENJOY!