Bread-making is synonymous with creativity and imagination. In this recipe Angela Nicolettou adds haloumi to her easy to prepare dough and gives us the detail of how to create a cheese/olive/herb bread. After all, creativity doesn't know limits.
500g white baker’s flour (bread or hard flour)
500g wholemeal flour
14g dry yeast or 2 sachets
2 tsp salt
3 cups water – lukewarm
400g haloumi cheese, diced
2 tsp dried mint
Extra virgin olive oil
1 tbs sesame seeds
Add yeast to 1 cup of the lukewarm water and ½ cup of the white flour, mix and set aside for 20 minutes.
Place the remaining flours and salt in a bowl, make a well in the centre and add the yeast mixture and remaining water. Knead until a soft dough is formed (about 8 minutes). Place in an oiled bowl, cover with a tea towel and leave in a warm place to prove for at 1 to 2 hours or until it has almost doubled in size.
Lightly knead the dough and cut into 2 pieces. Flatten each piece into a square about 1cm thick. Sprinkle with half the haloumi and half the mint and drizzle lightly with olive oil. Roll it up to form a cylinder and gently shape it into a loaf. Repeat with the second piece of dough and remaining haloumi , mint and olive oil. Sprinkle the sesame seeds onto a large plate or board and roll the loaf onto it so that one side is covered. Place each loaf onto a tea towel dusted with flour in a proving basket or if using a bread tin, place the loaf directly into an oiled tin with sesame side up. Cover with a tea towel and leave to prove for another 1 hour, or until doubled in size.
Heat oven to 200C.
Using a blade or very sharp knife, make 3 slashes (or more) across each loaf. Place the tins in the oven and cook for about 50 minutes or until golden and the crust has formed. If baking free-form loaves, place each loaf on a baking tray to bake.
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