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
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
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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.
Sourdough Olive Bread | Recipe Olive Bread With Starter | Foodgeek
Learn a delicious sourdough olive bread recipe. It's not hard to do and it's the best recipe olive bread that can be found.
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Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
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To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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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 olive bread: fluffy and tasty!
This Olive Bread is a rustic and crusty no-knead bread that anyone can make.
INGREDIENTS
375g (3 cups) flour
1 ½ tsp salt
½ tsp dry yeast
1 tsp thyme
Lemon zest
60g black olives
80g green olives
1 tbsp olive oil
340ml water
METHOD
Mix the flour with yeast and salt.
Add thyme and lemon zest, mix again.
Add the sliced olives, the oil, and the water.
Mix very well and form a ball in the bowl.
Cover with cling film and let rise for 12-24 hours.
Take the dough out of the bowl and form a ball. Cover with a cloth and let it rest for 1 hour.
Place the dough in a hot pot and bake for 35 minutes at 180ºC (356ºF) with the lid on. Remove the lid and bake for another 15 minutes at 180ºC (356ºF).
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Olive Bread Recipe | No-Knead Mediterranean Olive Bread
The Easiest recipe, no kneading Olive Bread.
Crusty bread, soft and flavorful inside! No-Knead Mediterranean Olive Bread
INGREDIENTS
500 grams sifted wheat flour
Salt 1 teaspoon
Sugar 1 teaspoon
Yeast 1/4 teaspoon
Chili flakes 1-1,5 teaspoon
Dry thyme 1 teaspoon
180 grams pitted olives (90 green, 90 black)
Warm water 360 ml
Roofing overnight (8-12 hours)
I use Aluminium non-stick baking casserole pan.
Bake 200°C (392°F) 30 minutes in a saucepan with lid and 25-30 minutes without the lid.
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#olivebread #bread #bakingbread #noknead #nokneading #homemadebread #abouthomecooking