Halloumi loaf
by
'This is such an easy loaf to make and it’s great to have in hunks for breakfast or as a snack with a cup of tea. It proved a firm favourite for us at home during lockdown. You could use a mixture of olives and halloumi, or just straight olives, if you prefer – just pit them and roughly chop before adding to the mixture.' – Selin Kiazim
This recipe is taken from Chefs at Home: 54 chefs share their lockdown recipes in aid of Hospitality Action (£26, Jon Croft Editions).
Ingredients
Method
1
In a large bowl mix together the flour, yeast, salt and sugar. Add 400ml of water and half the olive oil to form a thick batter
- 500g of plain flour
- 7g of fast-action dried yeast
- 1/2 tsp fine salt
- 1/2 tsp caster sugar
- 65ml of extra virgin olive oil
3
Use the remaining olive oil to heavily grease a 900g loaf tin. Place the mixture into the tin and spread it out evenly. Cover with a damp cloth and leave it to rise in a warm place for about 2–3 hours, until doubled in size
- 60ml of extra virgin olive oil
4
Preheat the oven to 210°C/Gas mark 6–7. Place the risen loaf, in the tin, in the oven for 35 minutes, or until golden brown and a lovely crust has formed. A skewer inserted into the centre should come out clean. Leave to cool in the tin for 10 minutes, then turn out on to a wire rack to cool completely, before cutting into portions
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Halloumi loaf
