How To make Italian Olive Bread
2 1/2 c All-purpose flour
1 pk Quick rising yeast
2 tb Sugar
1 t Salt
1/3 c Warm water (115 F)
2 Eggs
2 oz Butter
1/2 c Stuffed green olives
1/2 c Black olives
-cornmeal 1 Beaten egg yolk
In food processor, pulse 3/4 of the flour, the yeast, sugar and salt with metal blade until blended, about 2 pulses. Add water, egg and butter and process until blended, about 30 seconds. Add remaining flour, 1/4 cup at a time, pulsing twice after each addition. Process for 45 seconds after dough begins to clean side of bowl. Place dough in a large floured plastic food storage bag. Twist to squeeze out air and seal at top with a twist tie. Let rise until doubled, about 55 minutes. Drain olives and pat dry on paper towels. Pulse-chop coarsely, 3-4 times, reserve. Punch down dough and turn onto floured work surface. Pat or roll form into 14 x 14 inch square. Let rest 3-4 minutes. Spread chopped olives evenly over dough
to within 1 inch of the edge and press lightly. Roll up jelly-roll style. Tuck ends under and pinch together ends and seams. Place seam side own on greased baking sheet sprinkled with cornmeal. Cover with oiled plastic wrap and let rise 25 minutes. Preheat oven to 350 F. Brush loaf with egg yolk, bake until brown 40-45 minutes. Cool on wire rack. Serve warm.
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Martha Stewart's Olive and Cheese Bread | Martha Bakes | Martha Stewart
The right loaf of bread can transport you to a better place. This briny Mediterranean specialty takes us to the sunny Spanish coast. And for all of the crunch lovers out there, the recipe uses a Dutch oven to produce a crackling crust.
#Martha #Bread #Baking #Olive #Cheese #Loaf
00:00 Introduction
00:19 Dry Ingredients
1:03 Cheese and Olives
2:12 Mixing
3:07 Kneading
5:17 Baking
5:42 Finished Product
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Martha Stewart's Olive and Cheese Bread | Martha Bakes | Martha Stewart
No Knead Bread - Mediterranean Olive Bread Recipe - How to make a tall loaf for sandwiches?
Relish the taste of authentic Mediterranean olive bread every day with this easy-to-make, no-knead recipe. The bread’s rich flavor comes from olive oil-soaked olives. With Just 6 basic ingredients and 5 Mins of prep time, this bread is a winner every single time.
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HOME MADE ITALIAN CIABATTA BREAD- OLIVE
ITALIAN CIABATTA ARTISAN STYLE - NO KNEAD (This makes medium sized 3 bread)
Recipe #81
INGREDIENTS & METHOD
In warm water - 280 gms
add salt - 1 tsp
Instant Yeast - 1 tsp
plain flour/ Maida - 350 gms
mix with spatula , cover and keep aside for 30 min. It will be little sticky and wet.
After 30 minutes, gently pull and fold the dough from all four sides and once again cover and keep aside for 30 min.
You may wet your finger tips while folding, it prevents the dough from sticking to your fingers. Do Not Knead.???? the air bubbles formed should not be deflated while folding.
Repeat this procedure 2 more times.
At the end of the time the dough will be multiplied 3 times.
Generously sprinkle flour on the board, transfer the dough on it, cut it into desired number of loafs.
Bake in a preheated oven for 10 minutes @ 450° F / 230 °C
and next 12 - 15 minutes @ 400°F / 200° C.
Spray some water in the oven while beginning to bake.
Please Watch the video for better understanding.
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Scoring a batard - simple wheat stalk
Olive Bread (Pane alle Olive Nere)
Today I would like to share with you my recipe for Olive Bread (Pane alle Olive Nere).
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