03 April 2011

Black Olive Bread

My husband and I both love olives so when I found this recipe I immediately gave it a go. It turned out to be soooooooooo deliiiiiiicious!!!!!

Here is my modified recipe:



Ingredients (makes 2 large loaves)
3 cups bread flour (high gluten flour), sifted
2 tsp active dry yeast
1 tbsp white sugar
1 tsp salt
½ cup black olives, chopped
3 tbsp olive oil
1 ¼ cup warm water

Method

1. Dissolve the yeast in half a cup of warm water. In a large bowl, mix together flour, sugar, salt, black olives and olive oil. Add the dissolved yeast and the remaining water to form a dough.

2. Turn out the dough onto a floured board. Knead until smooth and elastic (about 5 minutes). This is a very wet and sticky dough so you need to flour the kneading board and your hands from time to time. Set aside the dough, cover with a wet towel and let it rise for about 45 minutes, until it doubles in size.

3. Turn out the dough and knead well again on a floured board for about 5 minutes. Let it rise for about 30 minutes, until it doubles in size.

4. Divide the dough into two. Place each piece in a bowl lined with floured plastic wrap. Let it rise again until double in size.

5. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 220C.

6. Gently turn the loaves out onto a sheet pan that has been lightly oiled. Remove the plastic wrap. Bake the loaf at 220C for 15 minutes, until a hard crust forms. Reduce heat to 180C and bake for 30 more minutes, or until done.

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