Olive & Thyme Bread Recipe
Recipe Ingredients
1 tsp active dry yeast
1 1/2 cup water -- 105-115 degrees
1 1/4 cup basic bread sponge
3 1/4 cup all-purpose flour --
1 unbleached
1/3 cup all-purpose flour -- for
1 kneading
4 tsp kosher salt
1/2 cup kalamata olives -- pit &
1 chop roughly
4 tsp fresh thyme -- coarsely
1 chopped
Recipe Preparation
Can use any fleshy black olive in place of Kalamatas.
In a bowl, dissolve the yeast in the water. Allow to proof for three
minutes.
Stir the sponge into the water, breaking the sponge up using your
hands or a spoon.
Add 3 1/4 cups of the flour and salt and mix, scraping and folding
until the dough gathers into a single mass. Mix in the olives and
thyme until distributed. This dough will be wet and sticky.
Turn the dough out onto a lightly floured surface, and knead as much
of the 1/3 cup of flour as is required to make a smooth and elastic
dough.
Place the dough in a lightly oiled bowl, cover with plastic wrap and
refrigerate overnight.
Halve the dough and shape each piece into a ball and place in an
oiled bowl and cover with plastic. Allow to rise in a draft-free
location for two hours.
Turn out each piece of the dough onto a lightly floured work surface
and press out any large bubbles. Shape each half into a loose oval.
Transfer each of the ovals into a 9x5 loaf pan, with the seam on the
bottom. Cover again with plastic and allow to double in bulk, which
should take 2 to 2
1/2 hours.
Preheat the oven for at least thirty minutes along with a baking
stone or tiles on the middle rack to 425. Place a baking pan with
decent sides on the bottom shelf. Boil two cups of water. Place the
loaf pans on the stones and then immediately pour the boiling water
into the baking pan.
Bake for 35-40 minutes until the loaves are hollow sounding when
removed from the pans and tapped on the bottom. Take the loaves out
of the pans and cool on a rack.
Recipe By : Amy Scherber, Food&Wine 2/93
From: [email protected] O
Servings: 1
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Food Tips of the Week
A few tips on healthy eatingIn planning a diet, the important thing is to also endeavour to restrict your ingestion of refined carbohydrates, salt and fats.
Some low carb diet pointers:
* Make reduced carbohydrate breadcrumbs for deep fried or oven baked foods. Although you can buy reduced carb breadcrumbs, you can make them yourself by simply using reduced carb bread. All you have to do is simply toast the low carb bread in a gas or electric oven on a cookie sheet. Once it is hard, whizz it in your food mill. To store, keep in a tupperware jar or container.
* Know what is in your food Don't trust food packaging that boasts to be 'low carb' - check the real nutritional information on the back of the package. A good number of are only slightly less and in some instances still greater than a competitors normal brand. Also, beware of 'low sugar' and 'low fat' labels - 'low sugar' doesn't always mean 'low carb' - usually the carbs are identical.
Flavonoid foods
(inlcudes garlic, spinach, adzuki bean & tea)
The nutrients called 'flavonoids' present in these food types are thought by nutritionalists to have properties as anti-carcinogens.
Researchers researching the effects of flavonoids think they might also have numerous other healthy properties, amongst them, anti-dermatitis and antiplatelet capabilities.
The majority of these also have a low calorie count, so should be included in every diet system.
Olive & Thyme Bread Recipe Collection
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