- 400g White bread flour
- 250ml Whole milk
- 25g Malt extract
- 2 tsp Dried yeast
- 30g Honey
- 1tsp Salt
- 20g Basil leaves
- 25g sliced olives Green
- 25g sliced olives Black
- 15g sliced Garlic
Kevin Viner’s tomato olive basil bread
Kevin Viner’s tomato olive basil bread
Kevin Viner walks us through how to make tomato and olive bread using the new Robot Coupe Robot Cook in a step by step process.
Ingredients
Method
Add Flour, Milk, Malt extract, dried yeast, and honey to bowl. Set temperature to 32C and speed to intermittent and set time to 2 minutes start machine.
After 2 minutes add flour and salt, keep temperature and speed the same as above set timer to 10 minutes, use scraper occasionally
Leave to first prove at 32C for 30-40 minutes at speed 0
Take out mould by hand with remaining ingredients put into iron pan with lid and leave for 40 minutes to prove.
Cook in oven at 200C for 20-25 minutes.
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