How To make Olive Bread Part 1
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COOKING WITH MASTER CHEFS 7 c Bread flour :
a little more
-if needed 2 ts Raw wheat germ
2 ts Fragrant dried thyme,
-coarsely ground 1 1/3 c Grape starter
2 c Tap water, 70 degrees F
1 tb Salt
1 c Greek Kalamata olives,
-pitted and roughly -chopped 1 c Oil cured olives, pitted
-and roughly chopped 1 tb Active dry yeast
Special equipment suggested: A food processor fitted with a steel blade (if your machine is too small for the proportions here, make the dough in two batches and combine them for the final hand-kneading) A dough scraper A 2X2 foot wooden, plastic, or marble work board surface Two wicker baskets about 10" across and 4" deep, lined with a clean dry cloth and lightly
floured An instant meat thermometer A bread peel A pizza stone or ceramic bread tiles (you will find these in most good cookware departments, gourmet shops and catalogs) MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure the flour, wheat germ, thyme, and starter into the bowl of the processor. Add the optional dissolved yeast only if your starter was not fully alive ~-bubbly throughout--after its final feeding. (If you are using the yeast-batter alternative, you will not need the additional yeast.) Start the machine and slowly pour in the water, then the salt. Process until the dough masses and balls up and rotates under the cover for 10 to 15 revolutions. Uncover the processor bowl and inspect the dough; it should be fairly smooth, soft and a bit sticky when squeezed between thumb and finger. (If too wet and sticky, sprinkle in and process briefly a tablespoon or so of flour; if too stiff, process in droplets of water.) SECOND MACHINE KNEADING: Let the dough rest 5 to 10 minutes, allowing the flour particles to absorb the liquid. Proces again for 15 to 20 revolutions, then uncover the machine. ADDING THE OLIVES AND PREPARATION FOR HAND KNEADING: Add the olives to the machine, and process into the dough with short on-off spurts. You just want to incorporate the olives, not chop them. Turn the dough onto a lightly floured board and knead by hand for several turns to be sure the olives are well incorporated, and that the dough is smooth. Divide in half with the scraper. Tuck all sides of each piece under itself and roate the dough briefly with your palms to form a ball shape. Cover with a clean, dry cloth and let the dough rest on the board for 15 minutes. FORMING THE DOUGH: One at a time, with the pams of your hands roll each ball of dough around, pulling the bottom against the board, creating tension to stretch the covering "skin" smoothly over the entire surface of the dough. If more tension is needed, spritz the surface of the dough with a little water. Cupping your hands around the ball and using pressure against the board, continue rotating until the ball is uniformly smooth, with no blisters or breaks. Turn the ball over, pinch the center of the bottom together to seal, and place pinched side down in a floured basket. LETTING THE DOUGH RISE--2 hours: Leave the baskets uncovered at room temperature for 1 1/2 to 2 hours, or until the dough has started to rise. Enclose each basket in plastic wrap and refrigerate overnight. Posted 12-01-93 by RICHARD TAYLOR on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Olive Bread Part 1's Videos
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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
Italian Olive Bread
An eye-opening-delicious loaf of no-knead yeast bread from Pickles BBQ~ Go check out his YT Channel! This bread is moist, crunchy and delicious all at once. What a heavenly smell too! Dredge it in some olive oil for some serious flavor combination. If I had some Mortadella and a big leaf of Romaine lettuce what an incredible sandwich this would make! Beautiful stuff here. Ingredients Follow:
3 C All Purpose Bread Flour
2 1/2 C Warm (120 F) Water
1 TSP Yeast
1 TSP Table Salt
1 TSP Italian Seasoning
1/4 C Kalamata Olives, drained and chopped
1/4 C Pepperoncini Italian Deli Peppers, drained and chopped
Check out Pickles BBQ Channel:
His Italian Bread Here:
Check out my cookbook here:
Music: The French Chef, television program music theme from Julia Child's program; from the album TV Theme Songs Of The Past. c. 2009 Big Eye Music, release date August 2001. Sold by Amazon Digital Services LLC. Used by permission.
Eliopita - Cypriot Olive Bread
This is a delicious olive bread that my yiayia used to make, you can see some pictures of her in this video. I always loved this recipe, so I figured I would share it with you. Enjoy x #olivebread #cypruscooking #vegan
Ps - if you like this video please subscribe :)
Music: Stranger Danger by Francis Preve
Olive Bread Recipe - Mediterranean Style Rustic Olive Bread - Quick and Easy Bakery Style Bread
Dutch Oven - AMAZON
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Linen Bread Bags - AMAZON
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What you need
3 cups all purpose flour plus extra for dusting your work surface
½ teaspoon fast rising yeast
1 teaspoon salt
1 cup roughly chopped pitted green olives
1 cup roughly chopped pitted black olives
1-1/2 cups warm water - not boiling
1 tablespoon rosemary olive oil
1 tablespoon dried thyme
2 tablespoon corn flour
What you need to do
You need a large dutch oven or heavy ceramic pot with a lid.
Mix together warm water and fast rising yeast
Note: Never use boiling water as it will kill the active yeast
Note: To keep your active yeast alive and fresh store in the refrigerator
Combine the flour, salt, olive oil, thyme and both types of olives together in a large bowl
Add the yeast mixture to the dry ingredients and mix together until the dough starts to come together. It will look and feel sticky. Shape into a ball.
Cover with plastic wrap and a clean towel or bowl cover and Let it sit until it roughly doubles in size - approx 3 hours
Place the empty Dutch Oven pot into your oven and preheat to 450F degrees. Approx 30 to 40 mins too heat up.
Take your dough out of the bowl and lay it on your floured surface..
Fold the dough over on itself kneading it back into a ball for a second time.
Lay the dough onto the cornmeal dusted board,
Place in a clean bowl with parchment paper
Dust the top of the dough lightly with some extra cornmeal and cover with the plastic wrap and towel again.
By the time your dutch oven is at temperature, your dough should have risen enough on the second rise
When oven is ready take off towel and using a sharp serrated knife, cut 2 slits across the top of the dough with a sharp knife.
Take the hot pot out of the oven using protective mitts with both hands, very carefully lift and gently drop the dough into the pot.
Place the lid on and put it back into the oven.Remember the pot is very hot! Bake for 30 minutes.
After 30 minutes, take the lid from the pot and bake for a further 10 minutes and the crust is golden and crispy.
Let cool before slicing.
Bom Apetite!!
How to make the Perfect Olive Bread | Easy Baking Recipes
Make the Perfect Olive Bread with just 6 simple ingredients and a whole lot of fun. Watch the whole video to find out how easy baking an olive bread actually is.
▼Ingredients:
• 3 cups flour
• 1 tbsp salt
• ¾ tbsp yeast
• 2 tbsp olive oil
• 1 – 1½ cups Luke warm water
• 1 cup black olives
▼Baking Process:
• Knead for 6 – 8 minutes until a soft dough forms
• Fold in 1 cup black olives until just mixed in
• Grease bowl with olive oil
• Proof for about 1 hour until dough doubles in size
• Gently shape dough and proof for 20 minutes
• Sprinkle with flour and score dough
• Bake at 400 for 30 minutes
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