OLIVE BREAD:
6 to 7 cups all purpose flour
1½ tbsp. active dry yeast
½ cup warm water + 1 tsp. sugar
2 tbsp. olive oil
1 tsp salt
2 tbsp. chopped fresh basil
1¼ cups chopped kalamata olives
2 ½ cups warm water
water to brush
Proof yeast with ½ cup warm water and sugar for 10
minutes. Stir down and let stand 5 minutes more. Add olive oil, chopped olive
and herb to 2 ½ cups warm water and stir together.
Put 6 cups flour and salt in the mixing bowl of
standing mixer and turn machine on to Speed 2. Add yeast water and water with
olives and knead dough. With machine running, add ½ cup or more of flour and continue
kneading until dough clings to hook and cleans sides of bowl. Knead for 2
minutes more.
Transfer dough to oiled bowl, turn over to coat it
with oil. Cover with towel and let rise in warm place until doubled in bulk,
about 1 ½ hours.
Punch dough down and turn it out onto floured surface.
Divide dough in half. Cover and let rest 25 minutes. Shape one loaf into an
oblong, and the other one into a round loaf; and arrange loaves on greased
baking sheet.Using a sharp razor blade, make diagonal slashes along the top of
the loaves.. Cover and let rise until double.
Preheat oven to 400 degrees F. Brush loaves with water and bake 45
minutes. Cool on rack.
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