03-17-2005, 03:19 AM
2 1/4 teaspoons active dry yeast
4 cups bread flour
1 cup whole Kalamata olives (about 1/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons dried rosemary, or less
1 1/2 cups very warm water (100 degrees F)
Place all ingredients except water in bowl as listed, or as directed by your brand of machine. Set to white bread and browning control to center, turn on the machine.
Pour in the warm water, holding back the last little bit. The olives will carry moisture to the recipe, so I watched the result and added the rest of the water or several tablespoons flour to make the dough ball a better consistency. The color of the olives will cause the dough to be purple. If you object to the color, squeeze as much moisture out of the olives as possible, slice and add in the middle of the last mix cycle.
When I was satisfied with the mixture, I put the cover on and returned when baking was complete.
For hand method: Pick any bread recipe, follow the knead/rise procedure (double in bulk), and slice the olives. Form loaves, let rise (yes, another double) and bake off as in the recipe.
4 cups bread flour
1 cup whole Kalamata olives (about 1/4 pound)
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons dried rosemary, or less
1 1/2 cups very warm water (100 degrees F)
Place all ingredients except water in bowl as listed, or as directed by your brand of machine. Set to white bread and browning control to center, turn on the machine.
Pour in the warm water, holding back the last little bit. The olives will carry moisture to the recipe, so I watched the result and added the rest of the water or several tablespoons flour to make the dough ball a better consistency. The color of the olives will cause the dough to be purple. If you object to the color, squeeze as much moisture out of the olives as possible, slice and add in the middle of the last mix cycle.
When I was satisfied with the mixture, I put the cover on and returned when baking was complete.
For hand method: Pick any bread recipe, follow the knead/rise procedure (double in bulk), and slice the olives. Form loaves, let rise (yes, another double) and bake off as in the recipe.