Author Notes
Inspired from a recipe that I found on an old Greek cookbook. —Evangelia
Ingredients
-
0.5 cups
water
-
0.5 cups
rice milk
-
1
portion organic yeast
-
3 tablespoons
olive-oil
-
1 tablespoon
salt
-
1
egg
-
3 tablespoons
sugar
-
2 tablespoons
fennel seeds (grated)
-
1 cup
raisins
-
1 cup
olives in halves with stone removed
-
1.1 pounds
flour
Directions
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Prepare the yeast, add the rest of ingredients and knead the dough for about 10 minutes until smooth and elastic
-
Cover with a clean cloth and leave for about 1 hour to rise, until doubled in size
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Divide in two equal pieces and roll them to form round shapes
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Preheat the oven to 200C
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Cover the loaves and return to an oiled pan till they have risen to about double the size. This will take about 50 minutes
-
Using a sharp knife, nick the loaves and then bake for about 1 hour
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