50 g butter, cut into pieces, plus extra for greasing
20 g fresh yeast, crumbled or 2 tsp dried instant yeast (8 g)
20-60 g sugar
550 g bread flour
1 ½ tsp salt
1 egg, lightly whisked, for glazing
Lightly grease a large bowl and set aside. Place milk, butter, fresh yeast and sugar into mixing bowl and warm 3 min/ 37ºC/ speed 2.
Add bread flour and salt and knead 3 min/ dough mode. Place dough into prepared bowl, cover with cling film or a damp kitchen towel and let rise in a warm place until doubled in size (approx. 1 hour).
Line a baking tray with baking paper and set aside. Divide dough into 3 pieces and roll each piece into a rope (approx. 45 cm). Join the 3 ropes at one end, plait, and join again at the other end. Place plait onto prepared baking tray, cover with cling film or a damp kitchen towel and let rise again in a warm place until doubled in size (approx. 30 minutes). Meanwhile, preheat oven to 180ºC.
Brush with whisked egg and bake for 25-30 minutes (180ºC) or until bread sounds hollow when tapped in the underside. Allow to cool on a cooking rack begore slicing.
Place carrots, onions and cabbage previously scalded in Varoma. Season cod with salt and pepper and place in Varoma tray. Put potatoes and eggs into the basket.
Place water into the TM bowl, insert the basket, place the Varoma on top of the lid and cook 30 min/ Varoma/ speed 1. If some of the vegetables are not cooked properly, set an additional 5 min at the same temperature and speed.
Blanch the grain with boiling water if necessary. Compose all ingredients smoothly on a platter and garnish with the olives.