Olive Pinwheel Bread
This recipe makes 1 loaf servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 74 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | 0 |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 185 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| folate | 12 |
A good accompaniment to antipasti, this bread makes a lovely presentation. It can also serve as a base for canap?topped with thinly-sliced cheese or meat, especially lamb.
Ingredients
- 2 tsp active dry yeast
- 2/3 cup warm water
- 4 tsp olive oil
- 1 tsp salt
- 1-2/3 cups all purpose flour
- 1/3 cup whole wheat flour
- 1/2 cup pitted black olives
- 2 cloves of garlic
- 1/4 tsp pepper
- Cornmeal
- 1 egg white
Preparation
In bowl, sprinkle yeast over warm water; let stand for 3 minutes. Mix in oil and salt. With wooden spoon, gradually stir in all-purpose and whole wheat flours to form stiff dough, mixing with hands if necessary.
Turn out dough onto lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, 1-1/2 to 2 hours.
Punch down dough. Knead lightly for 30 seconds; form into ball. Let rest for 30 minutes.
In food processor, pur?olives, garlic and pepper until a fairly smooth paste.
Roll out dough to 18- x 12-inch (45 x 30 cm) rectangle. Spread with olive paste, leaving 1-inch (2.5 cm) border at each long side. Starting at long side, roll up into log; pinch seam to seal. Place, seam side down, on cornmeal-dusted baking sheet.
Lightly beat egg white with 2 tsp (10 mL) water; brush over loaf. Bake in centre of 400°F (200°C) oven until golden and loaf sounds hollow when tapped on bottom, about 20 minutes. Let cool on rack for at least 5 minutes before slicing.
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