Monday, 7 October 2013

Olive and Parmesan pull-apart loaf

There was a phase in our lives when we used to visit Brumby's Bakery pretty often, usually on a post-church Sunday. It must have been when we were in our early 20s, as it reminds me of those days of picnics with friends when you pick up what you need from the supermarket; usually bread, brie, ham, lettuce and something sweet. However, Kent and I quickly developed a favourite at Brumby's, the olive and parmesan pull-apart loaf. And that didn't require any additions.


I mentioned these flavours recently when talking about homemade bread - perhaps you were so excited by the idea that you have done it already? It requires very little explanation, but must be documented here so that neither you nor I forget to make this a regular part of life. Yum!

Olive and Parmesan pull-apart loaf

Add a good ladleful of olives to your usual bread recipe.
Put the dough in a greased cake tin to rise, and cut (as best you can, it's awkward and sticky and doesn't feel like it will be successful) lines in a grid across the dough.
Sprinkle with parmesan before baking.

Bake for 25 mins at 180 degrees or until nicely golden.

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