Created for the Pâté Terrine
- Grease and flour the inside of the pâté terrine. The lid is not used for this recipe.
- Put the onion and 1 tablespoon of the oil into a microwave-safe bowl, cover, and microwave on full power for 1.5–2 minutes until the onion is soft. Set aside to cool.
- Sift the flour and salt into a large bowl and stir in the pepper and yeast.
- Put 375ml of very hot water into a bowl and add the cold milk to give the correct temperature for mixing. Add the remaining oil as well.
- Stir the onions and olives into the dry ingredients, then gradually stir in the liquid. The dough should be slightly wet, but not sticky. If it seems too dry, add a little more milk. Turn out the dough onto a well floured surface and knead for 1–2 minutes. Form it into a long roll about the length of the terrine.
- Transfer the dough to the dish with any seams or folds tucked underneath. Make a few slashes across the top of the dough. Brush the top with a little olive oil. Cover loosely with cling film and leave for 1.5–2 hours in a warm place to rise.
- Bake the bread in the centre of the oven for 35–40 minutes until risen and golden brown.
- Leave to cool in the dish for 10 minutes before unmoulding onto a wire rack in order to cool completely.
- 5 cups (750g) white bread flour, plus extra for dusting
- 1 medium onion, finely chopped
- 3 tablespoons olive oil, plus extra for greasing
- 1 teaspoon salt
- 1⁄2 teaspoon freshly ground black pepper
- 7g packet of active-dry yeast
- 375ml hot water
- 125ml milk
- 60g pitted black olives, roughly chopped
- 1 teaspoon coarse sea salt
Preparation Time : 2 hours
Cooking Time: 40 min
Serving Size: 12