HALLOUMI & KALAMATA BREAD

Quantity: 2 loaves Proving Time: 1 ? hours Baking Time: 40 ? 45 minutes Fan Oven: 170 ?C Cypressa Halloumi Cheese METHOD Either grate or small dice the Cypressa Halloumi Cheese. Pit the Cypressa Kalamata olives and rough chop. Top and tail the spring onions and finely slice. Mix the bread flour with the yeast, 5 tablespoons of Cypressa Extra Virgin Olive Oil, and salt. Add the lukewarm water gradually to make firm dough. Knead the dough for approximately 10 minutes until smooth and elastic. You will know the dough is ready if you lightly indent the dough and it springs back slowly. Mix in the remaining 5 tablespoons of Cypressa Extra Virgin Olive Oil, grated or diced Cypressa Halloumi, rough chopped Cypressa Kalamata olives; sliced spring onions; and dried mint. Mix and knead the dough until all flavourings are mixed in properly. Divide the dough into two equal pieces and form both into either a ball or a loaf shape. You can also further divide the halves into 3 pieces and plait the dough. Place onto a baking sheet covered with baking parchment. Sprinkle 2 tablespoons of Cypressa Sesam LIST OF INGREDIENTS 250g Cypressa Halloumi Cheese 180g Cypressa Kalamata Olives 7 Spring Onions 1kg White bread flour (you can substitute 250g with brown bread flour instead) 14g dry active yeast (2 sachets) 10 tablespoons Cypressa Extra Virgin Olive Oil 2 – 3 teaspoons salt 2 ½ to 3 cups lukewarm water 4 tablespoons dried mint 4 tablespoons Cypressa Sesame Seeds

For more information on HALLOUMI & KALAMATA BREAD talk to Katsouris Brothers Ltd (Cypressa)