Wednesday, December 5, 2012

Olive Bread Recipe

Olive Bread

Ingredients Measure
Whole wheat flour 4 1/4 cups
Sugar 1 teaspoon
Active dry yeast 3 teaspoons
Black olives (pitted) 1 cup
Salt 1 teaspoon
Olive oil (extra virgin) 1/4 cup
Water (lukewarm) 2 cups

Place a 1/4 cup of warm water in a bowl. Mix in sugar and sprinkle yeast on top. Set aside to ferment and bubble, about 5 minute. Put flour into a large bowl. Add yeast mixture and 1 1/2 cup of water. Begin mixing with a wooden spoon. Add olive oil and mix. Turn out on a lightly floured surface and knead for 10 minutes, then add olives. Place dough in a bowl with a little olive oil, cover with a damp cloth and let rise until doubled (about 1 1/2 hours). Put bread on baking sheet without kneading, tug sides under repeatedly. Cover again with damp cloth and let rise until doubled. Ten minutes before end of rising period, preheat oven to 450 degrees. Flour surface lightly, then bake for 20 minutes. Decrease temperature to 375 and bake for another 20 minutes. Test whether bread sounds hollow when you knock on the bottom--bake for 5 more minutes.


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