Get Premium access to all the latest content online
Subscribe and view full print editions online... Subscribe
Selin Kiazim's halloumi loaf
Serves 4-6 Cakes, Bread and Pastries
Ingredients
- 500g plain flour
- 7g sachet of fast-action dried yeast
- 1/2tsp fine salt
- 1/2tsp caster sugar
- 125ml extra-virgin olive oil
- 1/2 onion, finely chopped
- 2 x 225g blocks halloumi, cut into 1cm cubes
- 1tbsp dried mint
Method
In a large bowl mix together the flour, yeast, salt and sugar. Add 400ml water and half the olive oil to form a thick batter.
Add the onion, halloumi and dried mint and mix well. 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 to rise in a warm place for about 2–3 hours, until doubled in size.
Preheat the oven to 210C/ 190C F/Gas 6–7. Place the risen loaf, in the tin, in the oven for around 35 minutes, or until golden brown and a lovely crust has formed. A skewer inserted into the centre should come out clean.
Allow to cool in the tin for around 10 minutes, then turn out on to a wire rack to cool completely, before cutting into portions and serving.
This recipe featured in the May/June 2021 issue of Food and Travel. To subscribe, click here.
Advertisement