Ciambella all'acciughe e olive/Anchovy and olive bread

A touch of history from famous Italian chef Gennaro Contaldo:

Traditionally ciambella meant a sweet ring cake but nowadays savoury cakes and breads are made in these typically Italian ring tins. This recipe is like a cake using bread dough enriched with eggs and a savoury addition of olives and anchovies. It can be eaten with cured meats and cheese, as an accompaniment to meals or simply with Bertolli Spread or Bertolli Light Spread. If you don't have a ring tin, an ordinary loaf tin will be fine.

2 tablespoons of Extra Virgin Olive Oil
80g anchovies
50g Bertolli Spread & extra for greasing
500g 00 flour
7g sachet of dried yeast
4 eggs
80 g mixed green & black olives, finely chopped

1. In a small frying pan place the oil and anchovies (keeping a couple aside for later) and on a low heat cook until the anchovies are dissolved. Remove from the heat and stir in the creamy Bertolli Spread until melted. Set aside.

2. In a large bowl, combine the flour, yeast and eggs. Pour in the anchovy mixture and the chopped olives and mix well until you obtain a smooth dough. Knead for 10 minutes and leave covered with a tea towel in a warm place for 1.30 hour.

3. Preheat the oven to 220 C, 200 C fan oven,, Gas mark 8. Grease a 20 cm ring tin with some Bertolli Spread and line with greaseproof paper, then grease the paper with some more Bertolli Spread. Knead the dough for a minute then shape so it fits into the tin. Finely slice lengthways the remaining 2 anchovy fillets. Make incisions on top of the bread with a sharp knife and insert a sliver of anchovy into each cut. Bake in the hot oven for 40 minutes, remove, leave to rest for 5 minutes, then slice and serve.

Bertolli is calling on the nation to back its best Italian delis in the second annual Bertolli Spread Olive D'Oro Awards. To vote for your favourite deli visit bertolli before 31 August.
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