Hi everyone. This is Little Mommies guest posting again for two reasons: One–Jess has been working 24/7 and has had no time to cook. And two–I made this amazing bread, but it has olives in it. Unfortunately, Jess is olivephopic and doesn’t condone this post, so I am the designated writer. This is a wonderful, no knead, rustic, yeast bread that can be prepared and risen the day before and baked fresh the same day as serving. It is quite flavorful with specks of salty olives throughout and just a hint of rosemary. Absolutely delicious. I made this bread for Sassy Sindy’s (To meet Sassy Sindy, click here: http://twofacedchef.com/2010/12/12/aunt-sindys-sassy-spears/) annual New Year’s Day Brunch. Since I didn’t want to get up at 3am to make the homemade yeast bread that Sassy Sindy requested, I adapted this recipe to the food processor and allowed it to do its third rising overnight in the refrigerator; thus enabling me to do all the hard work the day before. This is a great project for all of you who are stuck home in the snow/ice storms that are assaulting our country.
Adapted from: http://allrecipes.com//Recipe/mediterranean-black-olive-bread/Detail.aspx
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 2 tablespoons white sugar
- 1 teaspoon salt
- 1/2 cup Kalamata black olives, drained and dried
- 1 tablespoon rosemary
- 3 tablespoons olive oil
- 1 1/4 cups warm water (110 degrees F)
- 1 tablespoon cornmeal
Lightly oil a large bowl with olive oil.
In food processor fitted with steel blade, measure in flour, yeast, sugar, salt, olives, rosemary, and olive oil. Pulse 3 times to mix.
Add water through feed tube while machine is running.
Process for about 20 seconds or until dough forms a ball. Do not overprocess or the heat of the machine can kill the yeast.
If dough feels too sticky, add 1 to 2 tablespoons more flour and pulse a few times to incorporate. Do not overmix.
Transfer dough to prepared bowl. Cover with a dish towel and set aside in a warm place and let rise about 45 minutes.
After rising, punch down dough, shape it into a round and place back in bowl and let rise until double in size, about 30 to 45 minutes.
This is what it looks like after the second rise.
Lightly oil baking sheet and dust with cornmeal.
Gently turn loaf out onto pan. Gently brush with very little olive oil. Cover with a dish towel and place in refrigerator to rise overnight.
Take bread out of refrigerator for one to two hours before baking to warm up. Preheat oven to 450 degrees. While oven is preheating, put a pan of water in the bottom of the oven. The steam the water creates in the oven helps create a crunchy crust. Bake loaf at 450 degrees for 15 minutes. Reduce heat to 375 degrees. Bake for 30 more minutes, or until done. Cover bread with foil if it starts to brown too quickly. The bread is done when it is golden brown and sounds hollow when tapped on bottom with your fingers. Yes, it hurts to test the hot bread! Let bread cool on a rack for about 15 minutes before serving. Serve warm or at room temperature. Makes 1 loaf.
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