Tapenade, Basil Goats Cheese Bread

The ingredient of Tapenade Basil Goats Cheese Bread

• olive oil to grease
• 600g 4 cups plain flour
• 2 3 cup loosely packed finely shredded fresh basil
• 2 teaspoons bread improver
• 1 teaspoon 7g 1 sachet dried yeast
• 1 teaspoon salt
• 310ml 1 1 4 cups lukewarm water
• 100g goats cheese crumbled
• 180g 3 4 cup olive tapenade see notes
• 1 tablespoon olive oil

The Instruction of tapenade basil goats cheese bread

• brush a 10 x 20cm base measurement loaf pan with oil to lightly grease place the flour basil bread improver yeast and salt in a large bowl and mix well to combine make a well in the centre and add the water goats cheese tapenade and oil use a wooden spoon to stir until combined then use your hands to bring the dough together in the bowl
• turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic adding more flour to the dough if required brush a large bowl with a little oil to grease place the dough in the bowl and turn it over lightly to coat the surface with oil cover the bowl with plastic wrap or a damp tea towel and place in a warm draught free place to prove for 60 90 minutes or until the dough doubles in size
• preheat oven to 200u00b0c punch down the centre of the dough with your fist turn the dough onto a lightly floured surface and knead again for 2 3 minutes or until it is smooth and elastic and has returned to its original size
• divide the dough into 3 equal portions and shape each one into a smooth ball place the portions of dough side by side in the greased loaf pan brush the top lightly with oil stand in a warm draught free place for 20 30 minutes or until the dough has risen about 2 3cm above the top of the pan
• sprinkle the dough with a little water and bake in preheated oven for 25 30 minutes or until golden brown cooked through and the loaf sounds hollow when tapped on the base turn onto a wire rack to cool serve warm

Nutritions of Tapenade Basil Goats Cheese Bread

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