Olive bread part 1 abm
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Olive bread part 1 abm
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5030. Report a problem with this recipe.
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      Title: Olive bread part 1 abm
 Categories: Breads
      Yield: 2 Loaves
      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
      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
  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
  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.

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Recipe ID 5030 (Apr 03, 2005)

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