Olive Pinwheel Bread
A good accompaniment to antipasti, this bread makes a lovely presentation. It can also serve as a base for canapés topped with thinly-sliced cheese or meat, especially lamb.
Servings: 1 loaf, 16 slices
Ingredients:
| Nutritional Info | |
| Per slice: about | - |
| cal | 74 |
| pro | 2 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 12 g |
| fibre | 1 g |
| chol | 0 mg |
| sodium | 185 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 6% |
| folate | 12% |
-
2 tsp (10 mL) active dry yeast
2/3 cup (150 mL) warm water
4 tsp (20 mL) olive oil
1 tsp (5 mL) salt
1-2/3 cups (400 mL) all-purpose flour
1/3 cup (75 mL) whole wheat flour
1/2 cup (125 mL) black olives, pitted
2 cloves garlic
1/4 tsp (1 mL) 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, purée 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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