Olive & Cheese Twisty Bread - cooking recipe

Ingredients

2 teaspoons brown sugar
1 1/3 cups water, tepid
1 tablespoon active dry yeast
1 cup cheddar cheese, grated (strong flavoured is best)
1/2 cup black olives, sliced & well drained
2 garlic cloves, crushed (optional)
4 1/2 cups white bread flour
1 teaspoon salt
1 tablespoon olive oil

Preparation

Heat the oven to 190 degrees Celsius.
Dissolve the sugar in the water in a large measuring cup. Add the yeast & stir until combined. Leave until the yeast is frothy (about 10-15 minutes).
Grate the cheese & drain the olives - put to one side.
Put the flour & salt into a large bowl.
Add the yeast mixture & olive oil. Stir until well combined.
Tip the dough onto a lightly floured bench & knead for 5-10 mintues, or until the dough is elastic & smooth.
Divide the dough into two equal parts.
Roll the first part out into a long rectangle, approximately 6in by 14in. Thickness of the dough doesn't matter.
Evenly scatter the grated cheese & half of the crushed garlic over the dough, gently press the cheese down, and fold the short end (at each end) in over the cheese (approx 1 inch).
Start rolling the long side of the dough over swiss roll style, the aim is to end up with a long sausage with the filling fully contained within it. Gently press the seam to flatten & turn over to rest seam side down.
Repeat with the remaining dough, this time using the olives & half of the crushed garlic.
Place the two sausages side by side, seam side down, and weave them over each other creating a spiral/braid.
Place onto a baking paper lined sheet & cover with a clean dry cloth. Leave until doubled in size (about 1 hour or so).
Bake in the oven for about 40 minutes, or until golden on top.