Olive bread part 2
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Olive bread part 2
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5031. Report a problem with this recipe.
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      Title: Olive bread part 2
 Categories: Breads
      Yield: 2 Loaves
MMMMM-----------------COOKING WITH MASTER CHEFS----------------------
  PREPARATIONS for BAKING: Take the baskets from the refrigerator and
  remove the wrapping. Let the dough warm almost to room temperature
  for 1 1/2 to 2 hours--it is important that it not be chilled.
  tiles on the oven rack in the lower third of the oven and preheat to
      500    degrees F.
  SLASHING THE DOUGH: Gently invert each basket, catching the dough in
  your hand and laying it carefully on a lightly floured wooden peel.
  With a single-edged razor, make a quick slanting 1/2" slash in the
  top of the dough from one side to the other. Open the slash slightly
  with your fingers.
  BAKING THE BREAD--45 minutes. Spritz the oven liberally with water and
  close the door for 5 seconds to trap the steam. Then quickly open the
  door and slide the dough onto the hot baking surface, jerking away
  the peel. Immediately turn down the oven temperature to 450 F.
  Continue spritzing the oven with water every 3 minutes for first 15
  minutes of baking. When the breads are firm enough, rotate their
  positions to ensure more even coloring. Continue baking for about 30
  minutes. The cut should open up and the bread will rise to almost
  double its original size.
  WHEN IS IT DONE? The crust will be a deep golden brown, with visible
  small fermentation bubbles particularly around the base. When tapped
  on the bottom, the bread should make a hollow sound--the temperature
  on an instant thermometer plunged into the bottom of the bread should
  be 200 degrees F. Remove the bread to a rack to cool completely
  before slicing.
  Alternative overnight yeast batter: 1 package fresh or dried yeast
  1/4 cup tap water, in a 1 cup measure 1/4 t sugar 1 cup all-purpose
  flour 1 cup water, droplets more if needed
  Crumble or sprinkle the yeast over the water in the measure, whisk in
  the sugar, and let rise for several minutes until it begins to foam.
  Whisk it again, then scrape into a 2 quart glass or plastic
  container. Whisk in the cup of flour, then the water, to make a
  mixture the consistency of pancake batter. Set uncovered at room
  temperature for several hours, until it foams and produces bit heavy
  bubbles. Stir it up, and leave overnight. May be used in place of the
  Silverton starter in any of her recipes.
  AHEAD OF TIME NOTE: If not to be used the next day, cover and
  refrigerate. The batter will gradually turn into a sourdough; feed it
  and treat it in the same way as the finished Silverton starter.
  NOTES:  The type of olives is important. If you do not use firm enough
  olives they will dissolve into the bread causing a muddiness of
  flavor, and an excess of salt! I have a report of someone trying to
  use a DLC-7 SuperPro Cuisineart processor, which was a disaster! The
  starter oozed out of the bottom and it wouldn't knead the amount of
  flour and starter that's in the recipe. I use the Kitchenaid for this
  recipe with great success. It takes longer to knead, but is a much
  better alternative to a huge mess with the processor, plus I didn't
  have to do the recipe in two batches. I kept the dough pretty wet so
  I used only about 6 - 6
      1/2    cups of flour total.
  Julia Child's note: Nancy Silverton's sturdy olive bread has a
  delicious aroma of real olives, but not overpoweringly so. This time
  the dough has the feel of a regular conventioanl dough but is made
  with her famous grape starter. Olive bread is one of her customer's
  favorites--how fortunate we can now make it in our own kitchens.
  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

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Recipe ID 5031 (Apr 03, 2005)

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