- Crumble the yeast into the lukewarm water, then add 50g of flour, mix well and leave for 30 minutes.
- In a separate bowl, mix the remaining flour with the salt. Rub the butter into the flour with your fingertips until it resembles crumbs.
- Chop the olives.
- Chop the bacon, then mix the olives, Castello Tickler and bacon into the flour mixture.
- Beat the eggs into the yeast mixture and then stir into the flour and Tickler mixture.
- Knead lightly on a floured surface, then place in a bowl, cover with a tea towel and leave to rise in a warm place for 2 hours.
- Roll the dough into a fat sausage shape on a floured surface. Shape into a big ring and place on a baking tray lined with baking parchment.
- Cover with a tea towel and let it rise for about 1 hour, or until doubled in size, depending on the temperature in the kitchen.
- Preheat the oven to 200C/400/gas mark 6.
- Wash the risen bread dough in egg-wash. Bake for 35–40 minutes, then leave to cool on a wire rack.
Recipe from Trine Hahnemann for Castello.
There's more delicious recipes in every issue of Yours magazine out every fortnight on a Tuesday.
There's nothing like a homemade loaf to make a spring or summer picnic extra special
500g strong white flour, plus more to dust 200g Castello Tickler Cheddar cheese, coarsely grated 175g butter 100ml lukewarm water 50g Pitted black olives 50g fresh yeast (or dried yeast according to packet instructions if fresh is unavailable) 5g salt 3 eggs, lightly beaten 12 slices smoked streaky bacon (crisped up) Egg beaten, for egg wash the bread
Time: 30 minutes Serves: 6-8 Nutrition: n/a