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
Recipe Rye Onion Bread
Recipe - Rye Onion Bread
INGREDIENTS:
●1 1/4 cups buttermilk , room temperature
●2 tablespoons olive oil
●1 cup rye flour
●3 cups bread flour
●1 tablespoon brown sugar
●1 teaspoon salt
●1 teaspoon fast rising yeast (Bread machine yeast)
●2 tablespoons dried onion flakes
●1 teaspoon caraway seed
●1 teaspoon black caraway seed
French Bread Loaves for Two
Check out my blog for the written recipe!
Foolproof Bread Machine Bread for Beginners with a DAK Turbo Baker 2
How to start making foolproof bread in a DAK bread machine by beginning with a simple half loaf of delicious white bread recipe. It is a good idea to start making a half a loaf of bread in case your measurement is off or your bread machine, flour or yeast is being difficult.
I love my old DAK turbo baker 2 bread machine. It was bought at a thrift store 15 years ago for $5. You can still find excellent bread machines at thrift stores because the people who frequent stores to pick items to resell find the shipping and handling of large heavy bread machines to be unprofitable.
You will bake better bread with bread machine flour but you can see the results I got with normal All Purpose flour.
My recipe is simple
For a half a loaf
3/4 teaspoon of SAF Yeast, which is the best yeast I have ever used. I buy a pound bag for about $8 on Amazon ad it lasts for years. I have some from 6 years ago and when proofed with my new yeast there was no difference. Amazing!
1 and 1/2 cups of flour, or more accurately, 186 grams of flour.
1 tablespoon of sugar
1 tablespoon of oil of your choice
1/2 teaspoon of salt.
1/2 cup of warm water, between 110 and 115 F. If you are making a full loaf and adding water to dry ingredients you can use water up to 120F. Since we are using a small volume of ingredients I kept the temperature lower. The temperature is quite important.
If for some reason there is a problem, such as you lose power or used the wrong setting, you can save the dough and freeze it in small pieces to use as dumplings, which are delicious.
The biggest problem I see that people have is they use too much flour or too much water or they use the wrong temperature water and the yeast does not rise the dough. if you add too much flour the bread does not rise well and the bread is very dense. if you add too much water the dough rises high and collapses. By baking small loaves, the measurements will be more critical than with larger loaves but it will be easier to experiment and dial in your ingredients with your machine to learn how to make great loaves of bread.
I am sorry about the jumpy beginning and the abrupt end. I had a terrible time filming this video and used several different cameras. The Android Galaxy was a monster and kept secretly stopping the recording. I had to sync together different videos of different cameras and the ending was missing.
A few very special people who appreciate my over 800 weekly helpful videos have saved the Amazon link I will provide below. This is my link to my Amazon page where you can see stuff ( like SAF yeast) I have bought and liked a lot over the years. You do not have to buy anything from the page, because just by using my link to enter Amazon anything you buy on Amazon will help me out at no cost to you. In addition, If you save and bookmark the link you can use it to go to Amazon in the future. A few nice people have done that and it helps my channel out a lot. Didn't you want to buy an island or jet aircraft on Amazon today? Or at least see the stuff I have bought and liked on Amazon over the years?
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see ya out there.
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!
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Soft Breadsticks
Breadsticks
1 1/2 c. warm water
2 tsp. sugar
2 1/4tsp yeast
1/2 tsp. salt
3-4 c. flour plus more for dusting
Optional:
margarine to melt on top
garlic salt or seasoning
Ratatouille Bread Abm - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Ratatouille Bread Abm Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 1/4 ts : Yeast
2 Cloves : Garlic; Crushed
3 c : Bread Flour
1/3 c : Bell Peppers; Chopped
3/4 c : Water; Warm
1/3 c : Zucchini; Chopped
1/2 tb : Sugar
1/2 tb : Salt
1 1/2 tb : Fresh Basil; Chopped
1/3 c : Summer Squash; Chopped
2 : Plum Tomatoes
3 tb : Olive Oil
1/3 c : Wheat Bran