OLIVE BREAD
Source of Recipe
MARTHA STEWART
List of Ingredients
1/4 C. WATER (105-110 DEGREES)
2 TSP. YEAST
LET SIT 10-15 MINUTES IN BOWL OF MIXER. AFTER YEAST PROOFS ADD:
3 C. WARM WATER
ADD:
APPROXIMATELY 3 C. BREAD FLOUR TO MAKE A LIGHT SPONGE, MIX WITH SPATULA UNTIL MIXED. PUT BOWL ON MIXER WITH FLAT BEATER. PUT ON LOW SPEED.
ADD:
ALL PURPOSE FLOUR UNTIL DOUGH COMES AWAY FROM SIDE OF BOWL. TAKE OFF FLAT BEATER AND ADD DOUGH HOOK. TURN MIXER ON MEDIUM SPEED FOR ABOUT 5 MINUTES, UNTIL DOUGH COMES AWAY FROM BOWL AND BOWL IS CLEAN.
ADD:
1 1/2 TBSP. KOSHER SALT
1 C. PITTED AND CHOPPED KALAMATA OLIVES
TURN MIXER ON UNTIL SALT AND OLIVES ARE COMPLETELY INCORPORATED. PUT ON COUNTER WITH SOME FLOUR AND KNEAD A FEW TIMES UNTIL SMOOTH. MAKE INTO A BALL, PLACE IN LIGHTLY OILED BOWL AND COVER WITH PLASTIC WRAP. PLACE IN REFRIGERATOR OVERNIGHT. PUNCH DOWN AND TURN OUT ONTO FLOURED COUNTER. CUT IN HALF. COVER 1 HALF WITH BOWL SO IT WON'T DRY OUT WHILE YOU'RE WORKING WITH FIRST HALF. PAT DOWN INTO A RECTANGLE, FOLD OVER ON ITSELF IN THIRDS AND PRESS DOWN WITH HEEL OF HAND, ONE THIRD AT A TIME. FLATTEN IT AND ROLL FROM ONE END TO THE OTHER INTO A BALL. KEEP TURNING AROUND AND FOLDING UNDER SIDES TO FORM A BALL.
PUT CORNMEAL ON BOTTOM OF BAKING SHEET. PUT BREAD ON BAKING SHEET, COVER WITH TOWL AND PUT ASIDE TO RISE, ABOUT 2 HOURS. DIMPLE WITH FINGERS IN A FEW SPOTS AND DUST LIGHTLY WITH FLOUR.
PREHEAT OVEN TO 450 DEGREES AND SPRAY OVEN 3 TIMES IN THE FIRST SEVEN MINUTES, REDUCE OVEN TEMPERATURE TO 400 DEGREES AND BAKE 30-35 MINUTES LONGER. WHEN IT'S DONE THE BREAD WILL SOUND HOLLOW AND SHOULD READ 200 DEGREES ON A QUICK READ THERMOMETER. EAT WITH EXTRA VIRGIN OLIVE OIL.
Recipe
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