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Wednesday, September 27, 2006
Rosemary Olive Bread Recipe
ROSEMARY OLIVE BREAD Submitted by PJ
Rosemary Olive Bread Fresh rosemary and Kalamata olives flavor this fragrant peasant loaf. High-gluten bread flour gives an open chewy texture to the loaf. This recipe yields 2 loaves, 12 slices per loaf.
2 packages active dry yeast 1 teaspoon sugar 1 1/2 cups warm water 1 cup kalamata olives pitted and coarsely chopped 2 tablespoons finely chopped fresh rosemary 1 teaspoon salt About 5 cups bread flour 1 tablespoon extravirgin olive oil
1.In small bowl, combine yeast, 1 tablespoon olive oil, 1 teaspoon sugar, 1/2 cup warm water (105 to 110 degrees F), and 1/4 cup bread flour; let stand until yeast mixture foams, about 5 minutes. 2.Meanwhile, in large bowl, mix olives, rosemary, salt, and 4 cups flour. Add yeast mixture and remaining 1 cup warm water (105 to 110 degrees F); stir until combined.
3.Turn dough onto lightly floured surface and knead until smooth and elastic, about 8 minutes, working in more flour (1/2 to 1 cup) while kneading.
4.Shape dough into a ball; place in greased large bowl, turning dough over to grease top. Cover bowl with plastic wrap and let dough rise in warm place (80 to 85 degrees F), until doubled, about 1 hour. 5.Punch down dough. Turn dough onto lightly floured surface and cut in half; cover and let rest 15 minutes for easier shaping. Dust a large sheet generously with cornmeal. 6.Shape each half into a 7 1/2" by 4" oval and place on cookie sheet about 3 inches apart. Cover and let rise in warm place until doubled, about 1 hour. 7.Preheat oven to 400 degrees F. Brush tops of loaves with 1 tablespoon olive oil. With sharp knife, cut 3 diagonal slashes across top of each loaf. Bake for 45 minutes or until loaves are nicely browned and sound hollow when tapped on the bottom. Let cool before slicing if you can. If using a bread machine add olives at the end of the mix cycle so they hold together. Remove dough, and follow steps 5, 6,7.
Posted by HappySlob ::
6:32 AM ::