How To make Olive Bread Part 1 Abm
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. Process 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 rotate 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 palms 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.
How To make Olive Bread Part 1 Abm's Videos
Episode 2: Pork Chops - Part 1: Whole Wheat Rolls
Cooking To Save Your Life with Cindy B.
Episode 2: Pork Chops
Part 1: Whole Wheat Rolls
No-Knead Multigrain Whole Wheat Bread… super easy… no machines (updated)
This video demonstrates how to make no-knead multigrain bread in a “poor man’s Dutch oven” (PMDO) and long covered baker (LCB).
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… It doesn’t get any easier than this.
Thanks – Steve
If you liked this video you will find it (and others like it) at a website dedicated to providing quick & easy access to no-knead bread resources. Cookbooks (with a brief description) are listed on my website and Amazon.com.
Foolproof White Bread Recipe Using Bread Machine Dough Cycle: Use Some All Purpose Flour in Storage
This has been a go-to recipe of mine for over 18 years. I got it from a relative at the beginning of my marriage. I'm sorry I can't reference the original source because of that. Especially if you've never made bread before or need something really easy to start with, this is a great recipe to try. You'll hone some necessary breadmaking skills on something pretty easy that will serve you as you move on to more complex recipes in the future.
2 pound loaf (the one I did in the video, split into two small loaves)
1.5 cups warm water (110-112 degrees F)
2 Tbsp olive oil
2 tsp salt
4 cups all purpose flour
2 tsp yeast
1.5 pound Loaf (This will make a large single loaf. I wouldn't split it.)
1 1/8 cups warm water
1.5 Tbsp olive oil
1.5 tsp salt
3 cups all purpose flour
2 tsp yeast
Put ingredients into the bread machine in order listed (or in the order recommended by your own machine). Run the dough cycle. Shape as desired and bake at 425 for 45 minutes for two loaves (2 pound recipe) or 35-40 minutes for one loaf. (1.5 pound recipe)
Another note because I literally cannot go away once I start talking about something: I received this recipe originally as the 1.5 lb loaf recipe. I enjoyed the large, dramatic loaf I'd get out of it but kept thinking it would be nice for it to be a bit smaller and if I could get 2 loaves instead of just one. The structure of this bread is good, but not so strong or dense that it does well as a huge loaf for slicing unless it's been put in a bag like I described in the video and the crust has been softened. I did the math to make the 2 lb loaf portions for splitting and it worked out perfectly. My loaves are nice and smaller and easier to cut and just generally work very well for my purposes. I hope you find this enjoyable and end up honing some of your skills!
To directly support our channel (thank you so much!), please check out our affiliate links:
As an Amazon Associate I earn from qualifying purchases.
Azure Standard
Get high-quality bulk food at great prices:
Survival Garden Seeds
Use the link above or the code VEGANPREPPER for 10% off of the Home Garden, Homesteader or Farmer Collections when you check out!
Earth Chimp Protein Powder
Nutrimill Harvest Grain Mill:
All American Sun Oven
Get a Free Cover with Purchase:
If you feel like sending us a letter the old fashioned way, here's an address where you can do that:
Kathy Canuel
PO Box 42004
Mesa, AZ 85274
As always, we hope the rest of your day is good and your life stays wonderful!
Recipe Cottage Cheese Lavender Herb Bread (Abm)
Recipe - Cottage Cheese Lavender Herb Bread (Abm)
INGREDIENTS:
●1/4 cup warm water (110 degrees F.)
●2 tablespoons olive oil
●1/4 cup honey
●1 cup fat-free cottage cheese (or low-fat)
●1 teaspoon finely chopped fresh lavender flowers (or dried)
●1 tablespoon finely chopped fresh thyme leave
●1/2 tablespoon finely chopped fresh basil leaf
●2 eggs , room temperature
●1/4 teaspoon baking soda
●3 cups bread flour or 3 cups unbleached all-purpose flour
●3 tablespoons bread flour or 3 tablespoons unbleached all-purpose flour
●3 teaspoons fast-rising active dry yeast
●cornmeal (optional for dusting pan)
Blueberry Bread For Bread Machine (mixing only)
Be sure and give this fun bread a try; much more coming your way! If you have an awesome bread recipe and would like to share it, please write it out below! We may use your recipe in a future show, giving you credit in the video! Won't that be fun!
Be sure and hit that like button! It's free!
To subscribe go here:
Recipe:
~ Chef Janie's Blueberry Yeast Bread ~
2-1/4 tsp instant yeast
2 Tbsp sugar
1/2 cup bread flour
2-1/2 cups all purpose flour
1/2 tsp salt
1 Tbsp unsalted butter or margarine
1 15 oz can of blueberries, drained, reserving juice
3/4 cup reserved juice warmed to 110*/ divided
add in: 1/2 Tbsp veg oil
and, 1/8 tsp blueberry candy flavor (optional) added to liquid before pouring into bowl.
Only use half the liquid and all the berries in the bowl at first, adjusting liquids as you mix a few minutes. Dough should be cleaning sides of blow and still a bit sticky...not too stiff, if needed add more juice a little at a time. Add in a sprinkle of flour to help clean liquid off sides of bowl till you get the texture perfect for raising bread.
Put on WHITE bread setting and press START button. Let mix for 45 seconds, add more liquid with bits of flour until you get right texture needed for raising yeast bread.
Once mixed, stop machine and hand knead with very little flour (to keep from sticking to counter) for 2 minutes. Let rise in an oiled boil, turning dough once to coat with oil. I set in oven with light on to raise for 1/2 hour or till double. Turn out on lightly floured surface when doubled and punch down and knead for 1 minutes more using very little flour again...put in one glass dish that has been greased and dusted with flour. Let raise in oven again for till doubled. Bake in a 350* oven for 27 minutes or till thumped and sounds hollow. Rub top with butter and cool out of pan on rack for 30 minutes before cutting. ENJOY! ~ Chef Janie
2
Onion Bread Using Your Bread Machine
Bread machines are so easy to use and you get great tasting fresh bread out of them for less than 5 minutes work! Literally, just put in all of your ingredients into the bread pan, put the pan into the machine, and the bread machine does all the mixing, kneading, rising, baking, and warming!
The ingredients listed will be for a 1-1/2 pound bread, you can adjust the ingredients if you want a different size loaf. Just don't go beyond the capacity of your bread machine!
INGREDIENTS for 1-1/2 pound loaf
1 cup Water
2 Tbs Oil
2-3 Tbs Dry Onion Soup Mix
1 Tbs Sugar
3 cups Flour
1-1/2 tsp bread machine yeast OR 2-1/4 tsp regular active dry yeast
Bread Machine Yeast
Let me know how your bread came out in the comments below!
Don't forget to subscribe to my channel so that you will be notified when new videos come out!
As an Amazon Associate I earn from qualifying purchases when you click on a product link. There is no extra cost to you when purchasing the item on Amazon using the link.