Bayonne Ham loaf with olives

Ingredients for eight:

• 300g bread flour (type 55 if available)
• One sachet dried yeast
• 4 eggs
• 25g pitted black olives
• 25g pitted green olives
• 200g Bayonne Ham
• One small pot plain yogurt
• 20g shavings of Pyrénées hard mountain cheese
• Two soup spoonfuls of olive oil
• Oil for the loaf tin
• Half a teaspoon of salt

Preparation:
1 hour 20 minutes

Cooking time:
50 minutes

.Preparation:
Blend the yeast with 5cl warm water and let it stand for 15 minutes to activate.
Cut the Bayonne Ham very thinly into small pieces.
Put the flour into a mixing bowl, make a well in the top and tip in the oil, the salt, the yogurt and the activated yeast. Blend it with a mixer fitted with dough hooks for 10 minutes, incorporating the flour gradually. Add a little water if the dough seems too compact, although it should come away from the side to the mixing bowl easily, like a bread dough.

Leave it to rise again for a further two hours in the same conditions as before. Pre-heat the oven to 210°C (Gas mark 7) and cook the loaf for 50 minutes, until golden. Turn it out and leave it to cool on a cooling rack.