Serves 8
Ingredients
- 120 ml warm water
- 1 tsp caster sugar
- 7 g fast action dry yeast
- 450 g plain flour
- 150 ml plant based milk
- 3 tbsp melted vegan butter
For the fillings
- 2 tbsp chilli olive oil mixed with 2 tbsp rose harissa
- 4 tbsp olives pitted and chopped a little
Instructions
- In a jug, combine the warm water, sugar and active dry yeast.
- Set aside until foamy.
- Now, in a large bowl, mix the flour and salt.
- Add the yeast mixture, milk and melted butter to the flour.
- Mix until it forms into a dough and transfers to a floured surface and knead until springy.
- Form into a ball and place back in the bowl. Cover and set aside in a warm space for about one hour or until it doubles in size.
- Preheat oven to 180c.
- Grease a 9-inch spring-form pan, and line bottom with baking paper; grease the paper, then set aside.
- Transfer the dough back to a floured surface and knead again for a few minutes
- Roll the dough into a very thin rectangle.
- Spread a thin layer of chilli oil and harissa mix on top of the dough, but leave a little space around the edges.
- Scatter the olives over the top.
- Starting at the long edge, roll slowly and tightly into a log. Press it closed.
- Now carefully (it’s messy!), cut the dough in half along the length (so you get two long strips).
- To form the loaf - Cross the two halves with the layers facing up.
- Continue to lay the left piece over the right until the dough is tightly twisted.
- Pinch both ends together.
- Now roll the braid into a tight circle (like a snail) and press the ends together
- Carefully transfer to the baking tin and cover and allow it to double in size.
- Once risen, pop in the oven and bake for 35 minutes.
- Allow to cool a little before eating.
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