Post by Deleted on Nov 22, 2017 21:20:37 GMT -5
I was doing a little reading tonight via an email from a site I like and low and behold this bread was in the email. I recall eating this many a year ago and my mouth began to water.
Crusty Olive Bread
By Miriam Szokovski | November 19, 2017
You can halve the recipe if you only want one loaf, but once I'm already going to the effort of baking bread I prefer to make two, especially since it freezes so well.
Ingredients
3 tsp. dry yeast
1 tsp. sugar
2 cups warm water
5½ cups flour (use bread flour if you have)
1 tsp. salt
1 tbsp. olive oil
1 cup roughly chopped kalamata olives
Directions
Pour half the warm water into a bowl and sprinkle the yeast and sugar over it. Leave for 5-10 minutes until the yeast looks thick and frothy.
Add the remaining ingredients except the olives. Mix (by hand or in a stand-mixer) until the dough comes together. Fold in the olives and knead for 10-15 minutes (if using a machine, you can cut it down to 5-10 minutes).
Place dough in a greased bowl and cover with clingfilm or a damp towel.
Allow the dough to rise in a warm place for 1 hour.
Tip the dough out and punch down (ie. let it deflate). Divide the dough into two equal sized pieces and shape each one into an oval. Place the loaves on a baking sheet lined with parchment paper and set aside to rise for another hour.
Heat the oven to 400°F and place an empty baking dish on the bottom rack.
Use a serrated knife to cut 2-3 shallow slits in the top of each loaf and slide the pan into the oven. Carefully pull out the bottom rack just enough so that you can pour a cup of water onto the empty pan. Quickly close the oven and bake for 30 minutes.
Transfer the bread to a wire cooling rack and only slice once fully cooled. Freezes well.
www.chabad.org/blogs/blog_cdo/aid/3707344/jewish/Crusty-Olive-Bread.htm#utm_medium=email&utm_source=1_chabad.org_magazine_en&utm_campaign=en&utm_content=content
Now you probably wonder what the heck is that website. Well a long story it would take.
Crusty Olive Bread
By Miriam Szokovski | November 19, 2017
You can halve the recipe if you only want one loaf, but once I'm already going to the effort of baking bread I prefer to make two, especially since it freezes so well.
Ingredients
3 tsp. dry yeast
1 tsp. sugar
2 cups warm water
5½ cups flour (use bread flour if you have)
1 tsp. salt
1 tbsp. olive oil
1 cup roughly chopped kalamata olives
Directions
Pour half the warm water into a bowl and sprinkle the yeast and sugar over it. Leave for 5-10 minutes until the yeast looks thick and frothy.
Add the remaining ingredients except the olives. Mix (by hand or in a stand-mixer) until the dough comes together. Fold in the olives and knead for 10-15 minutes (if using a machine, you can cut it down to 5-10 minutes).
Place dough in a greased bowl and cover with clingfilm or a damp towel.
Allow the dough to rise in a warm place for 1 hour.
Tip the dough out and punch down (ie. let it deflate). Divide the dough into two equal sized pieces and shape each one into an oval. Place the loaves on a baking sheet lined with parchment paper and set aside to rise for another hour.
Heat the oven to 400°F and place an empty baking dish on the bottom rack.
Use a serrated knife to cut 2-3 shallow slits in the top of each loaf and slide the pan into the oven. Carefully pull out the bottom rack just enough so that you can pour a cup of water onto the empty pan. Quickly close the oven and bake for 30 minutes.
Transfer the bread to a wire cooling rack and only slice once fully cooled. Freezes well.
www.chabad.org/blogs/blog_cdo/aid/3707344/jewish/Crusty-Olive-Bread.htm#utm_medium=email&utm_source=1_chabad.org_magazine_en&utm_campaign=en&utm_content=content
Now you probably wonder what the heck is that website. Well a long story it would take.
