One Step Onion & Olive Bread

The smell of freshly-baked homemade bread is hard to beat, but the thought of making it can be daunting. However there is no need to feel that way because with a single mixing and rising recipe such as this, no previous breadmaking experience is necessary.
Makes 12 slices
Preparation time: 20 minutes + rising time
Cooking time: 35 to 40 minutes

This recipe uses the 24 cm Cook 'n Bake Loaf Mould.

Ingredients
  • 1 medium onion, chopped finely
  • 3 tablespoons olive oil
  • 750g (6 cups) white bread flour
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 envelope of active-dry yeast
  • 125ml (½ cup) milk
  • 60g (½ cup) pitted black olives, chopped roughly
  • 1 teaspoon coarse sea salt


Method
1. Grease and flour the inside of the inside of the Loaf Mould.

2. Put the onion and 1 tablespoon of the oil into a microwave bowl, cover, and microwave on full power for 1½ to 2 minutes, until the onion is soft. Set aside to cool.

3. Sift the flour and salt into a large bowl and stir in the pepper and yeast.

4. Put 375ml (1½ cups) very hot water in a bowl and add the cold milk to give the correct temperature for mixing. Add the remaining oil as well.

5. Stir the onions and olives into the dry ingredients, then gradually stir in the liquid. The dough should be slightly wet, but not sticky; if it seems too dry add a little more milk. Turn out the dough on to a well-floured surface and knead for 1 to 2 minutes. Form it into a long roll about the length of the Cook 'n Bake Loaf Mould.

6. Transfer the dough to the Loaf Mould with any seams or folds tucked underneath. Make a few slashes across the top of the dough. Brush the top with a little olive oil. Cover loosely with plastic wrap and leave for 1 to 1½ hours in a warm place to rise until the dough is just above the rim. Sprinkle with the salt just before baking. Preheat the oven to 375°F/190°C/Gas Mark 5.

7. Bake the bread in the middle of the oven for 35 to 40 minutes until risen and golden brown. Leave to cool in the dish for 10 minutes before unmoulding on a cooling rack.

Replace the olives with 60g (½ cup) sun-dried tomatoes for a change of flavour.

If you like a really soft crust, cover the freshly baked, warm bread with a clean dish towel while it cools.

The spoon and sweep method is used for measuring the flour in this recipe.