Olive Bread Part 2 Abm Recipe
Yield: 2 LoavesRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.05
Directions:
PREPARATIONS for BAKING: Take the baskets from the refrigerator and
remove the wrapping. Let the dough warm almost to room temperature
for 1 1/2 to 2 hours--it is important that it not be chilled. HALF AN
HOUR BEFORE ESTIMATED BAKING TIME: Place the baking stone or tiles on
the oven rack in the lower third of the oven and preheat to 500
degrees F. SLASHING THE DOUGH: Gently invert each basket, catching
the dough in your hand and laying it carefully on a lightly floured
wooden peel. With a single-edged razor, make a quick slanting 1/2"
slash in the top of the dough from one side to the other. Open the
slash slightly with your fingers. BAKING THE BREAD--45 minutes.
Spritz the oven liberally with water and close the door for 5 seconds
to trap the steam. Then quickly open the door and slide the dough
onto the hot baking surface, jerking away the peel. Immediately turn
down the oven temperature to 450 F. Continue spritzing the oven with
water every 3 minutes for first 15 minutes of baking. When the breads
are firm enough, rotate their positions to ensure more even coloring.
Continue baking for about 30 minutes. The cut should open up and the
bread will rise to almost double its original size. WHEN IS IT DONE?
The crust will be a deep golden brown, with visible small
fermentation bubbles particularly around the base. When tapped on the
bottom, the bread should make a hollow sound--the temperature on an
instant thermometer plunged into the bottom of the bread should be
200 degrees F. Remove the bread to a rack to cool completely before
slicing. Alternative overnight yeast batter: 1 package fresh or dried
yeast 1/4 cup tap water, in a 1 cup measure 1/4 t sugar 1 cup
all-purpose flour 1 cup water, droplets more if needed Crumble or
sprinkle the yeast over the water in the measure, whisk in the sugar,
and let rise for several minutes until it begins to foam. Whisk it
again, then scrape into a 2 quart glass or plastic container. Whisk
in the cup of flour, then the water, to make a mixture the
consistency of pancake batter. Set uncovered at room temperature for
several hours, until it foams and produces bit heavy bubbles. Stir it
up, and leave overnight. May be used in place of the Silverton
starter in any of her recipes. AHEAD OF TIME NOTE: If not to be used
the next day, cover and refrigerate. The batter will gradually turn
into a sourdough; feed it and treat it in the same way as the
finished Silverton starter. NOTES: The type of olives is important.
If you do not use firm enough olives they will dissolve into the
bread causing a muddiness of flavor, and an excess of salt! I have a
report of someone trying to use a DLC-7 SuperPro Cuisineart
processor, which was a disaster! The starter oozed out of the bottom
and it wouldnt knead the amount of flour and starter thats in the
recipe. I use the Kitchenaid for this recipe with great success. It
takes longer to knead, but is a much better alternative to a huge
mess with the processor, plus I didnt have to do the recipe in two
batches. I kept the dough pretty wet so I used only about 6 - 6 1/2
cups of flour total.
Title: OLIVE BREAD WITH MINT & ONIONS
Categories: Breads
Yield: 1 Servings
1 tb Active dry yeast
1/2 ts Sugar
1 1/2 c Warm water
1/2 c Whole wheat flour,
-preferably coarsely ground
3 To 3 1/2 cups white flour,
-preferably unbleached
3 tb Olive oil
1 ts Salt
1 sm Onion, chopped
2 ts Dried mint
12 Black Greek olives, pitted
-and halved
Corn meal
Makes 1 large round loaf
Make a sponge by dissolving the yeast and sugar in the warm water and
stirring in the whole wheat flour and 1 1/2 cups of the white flour.
Beat at least 50 strokes, then cover with plastic wrap and let stand
anywhere from 1 to 6 hours.
Stir all but a teaspoon of the olive oil into the dough, as well as
the salt, the chopped onion, dried mint, and olives. Then work in
remaining white flour until it becomes hard to stir.
Turn the dough out onto a floured working surface and let rest while
you clean out the bowl. Knead dough for about 8 to 10 minutes,
adding more flour as necessary, until the dough is resilient. Lightly
oil the bowl, return the dough to it, turning to coat, and cover with
plastic wrap. Let rise until double in volume - about 1 1/2 hours.
Turn the dough out, punch it down, and form into a large round loaf.
Place on a baking sheet sprinkled with corn meal. Cover loosely with
a towel and let rise again until double - about 45 minutes. (Or let
raise and bake in La Cloche.)
If you have baking tiles in your oven, be sure they are good and hot
by preheating the oven to 425 F during the last 30 minutes of the
final rising. Slip the loaf onto the tiles (if youre not using
them, simply put the baking sheet in the preheated oven) and bake for
15 minutes, then lower the heat to 350 F and bake another 35 minutes.
Brush with the remaining olive oil and let cool on rack.
The Book of Bread From the collection of Jim Vorheis
Source from luhu.jp
remove the wrapping. Let the dough warm almost to room temperature
for 1 1/2 to 2 hours--it is important that it not be chilled. HALF AN
HOUR BEFORE ESTIMATED BAKING TIME: Place the baking stone or tiles on
the oven rack in the lower third of the oven and preheat to 500
degrees F. SLASHING THE DOUGH: Gently invert each basket, catching
the dough in your hand and laying it carefully on a lightly floured
wooden peel. With a single-edged razor, make a quick slanting 1/2"
slash in the top of the dough from one side to the other. Open the
slash slightly with your fingers. BAKING THE BREAD--45 minutes.
Spritz the oven liberally with water and close the door for 5 seconds
to trap the steam. Then quickly open the door and slide the dough
onto the hot baking surface, jerking away the peel. Immediately turn
down the oven temperature to 450 F. Continue spritzing the oven with
water every 3 minutes for first 15 minutes of baking. When the breads
are firm enough, rotate their positions to ensure more even coloring.
Continue baking for about 30 minutes. The cut should open up and the
bread will rise to almost double its original size. WHEN IS IT DONE?
The crust will be a deep golden brown, with visible small
fermentation bubbles particularly around the base. When tapped on the
bottom, the bread should make a hollow sound--the temperature on an
instant thermometer plunged into the bottom of the bread should be
200 degrees F. Remove the bread to a rack to cool completely before
slicing. Alternative overnight yeast batter: 1 package fresh or dried
yeast 1/4 cup tap water, in a 1 cup measure 1/4 t sugar 1 cup
all-purpose flour 1 cup water, droplets more if needed Crumble or
sprinkle the yeast over the water in the measure, whisk in the sugar,
and let rise for several minutes until it begins to foam. Whisk it
again, then scrape into a 2 quart glass or plastic container. Whisk
in the cup of flour, then the water, to make a mixture the
consistency of pancake batter. Set uncovered at room temperature for
several hours, until it foams and produces bit heavy bubbles. Stir it
up, and leave overnight. May be used in place of the Silverton
starter in any of her recipes. AHEAD OF TIME NOTE: If not to be used
the next day, cover and refrigerate. The batter will gradually turn
into a sourdough; feed it and treat it in the same way as the
finished Silverton starter. NOTES: The type of olives is important.
If you do not use firm enough olives they will dissolve into the
bread causing a muddiness of flavor, and an excess of salt! I have a
report of someone trying to use a DLC-7 SuperPro Cuisineart
processor, which was a disaster! The starter oozed out of the bottom
and it wouldnt knead the amount of flour and starter thats in the
recipe. I use the Kitchenaid for this recipe with great success. It
takes longer to knead, but is a much better alternative to a huge
mess with the processor, plus I didnt have to do the recipe in two
batches. I kept the dough pretty wet so I used only about 6 - 6 1/2
cups of flour total.
Title: OLIVE BREAD WITH MINT & ONIONS
Categories: Breads
Yield: 1 Servings
1 tb Active dry yeast
1/2 ts Sugar
1 1/2 c Warm water
1/2 c Whole wheat flour,
-preferably coarsely ground
3 To 3 1/2 cups white flour,
-preferably unbleached
3 tb Olive oil
1 ts Salt
1 sm Onion, chopped
2 ts Dried mint
12 Black Greek olives, pitted
-and halved
Corn meal
Makes 1 large round loaf
Make a sponge by dissolving the yeast and sugar in the warm water and
stirring in the whole wheat flour and 1 1/2 cups of the white flour.
Beat at least 50 strokes, then cover with plastic wrap and let stand
anywhere from 1 to 6 hours.
Stir all but a teaspoon of the olive oil into the dough, as well as
the salt, the chopped onion, dried mint, and olives. Then work in
remaining white flour until it becomes hard to stir.
Turn the dough out onto a floured working surface and let rest while
you clean out the bowl. Knead dough for about 8 to 10 minutes,
adding more flour as necessary, until the dough is resilient. Lightly
oil the bowl, return the dough to it, turning to coat, and cover with
plastic wrap. Let rise until double in volume - about 1 1/2 hours.
Turn the dough out, punch it down, and form into a large round loaf.
Place on a baking sheet sprinkled with corn meal. Cover loosely with
a towel and let rise again until double - about 45 minutes. (Or let
raise and bake in La Cloche.)
If you have baking tiles in your oven, be sure they are good and hot
by preheating the oven to 425 F during the last 30 minutes of the
final rising. Slip the loaf onto the tiles (if youre not using
them, simply put the baking sheet in the preheated oven) and bake for
15 minutes, then lower the heat to 350 F and bake another 35 minutes.
Brush with the remaining olive oil and let cool on rack.
The Book of Bread From the collection of Jim Vorheis
Source from luhu.jp
Tags
: breads