Garlic, Walnut and Olive Twisted Loaf

Hello there!

I recently made a Babka loaf which traditionally has a sweet chocolate filling encased in a brioche-style dough. I wanted to put a twist on this by creating a savoury version. This twisted loaf is filled with garlic butter, walnuts and olives. Perfect with a winter soup or delicious on its own. You can add whatever flavours you like once you have mastered the dough. Enjoy! 

The Recipe: Garlic, Walnut and Olive Twisted Loaf

Serves 8

For the dough:

• 150ml milk
• 140g butter
• 125g plain flour
• 125g strong white flour 
• 1/2 tsp salt
• 1/2 tsp caster sugar 
• 7g instant dried yeast
• 1 egg, beaten 

For the filling:

• 60g butter, softened
• 3 garlic cloves, crushed
• 60g walnuts, roughly chopped
• 60g green pitted olives, roughly chopped
• 2 tsp parsley, fresh or dried 

Warm the milk with 40g of the butter either in a saucepan or in the microwave, until the butter has melted. In a bowl, combine the flours, salt, sugar and yeast.

Make a well and add the warmed milk mixture and the beaten egg. Combine and knead on a floured surface for 10-15 minutes until smooth, you can either do this by hand or in a mixer with a dough hook.

Gradually at the remaining butter a little at a time. It might seem sticky but keep kneading until it becomes smooth. 

Place the dough in a clean bowl and cover with cling film. Leave to prove for 45-60 minutes and then chill for 30 minutes. 

Meanwhile, prepare the filling by combining the soften butter with the crushed garlic and roughly chop the walnuts and olives. Grease a 2 litre loaf tin lightly with butter.

Tip the dough out onto a floured work surface and roll out to a 25 x 55cm rectangle, keep moving the dough to prevent it sticking. Spread with the garlic butter and sprinkle with walnuts, olives and parsley. Roll the dough up like a Swiss roll starting from a long edge.

Cut the roll in half lengthways, leaving about 5cm together on one end. Take the two strands and cross them over each other to create a twist then place in the tin in a zig-zag shape.

Leave to prove for 30 minute. Meanwhile, preheat an oven to 180C/160C fan/Gas mark 4.

Brush with milk and bake for 1 hour, cover with foil after 25 minutes. 

Garlic, Walnut and Olive Twisted Loaf...ta dah!

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