Mediterranean Black Olive Bread Tasty Recipes

Sunday, June 28, 2015

Mediterranean Black Olive Bread

"You can range the taste of this bread along with your preference of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."

Ingredients :

3 cups bread flour
2 teaspoons energetic dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
three tablespoons olive oil
1 1/four cups warm water (110 levels F/45 tiers C)
1 tablespoon cornmeal

Instructions :

Prep :	Cook : 15M	Ready in :

In a huge bowl, blend collectively flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead until easy and elastic, 5 to 10 mins. Set apart, and permit upward thrust approximately 45 mins, until it doubles in length. Punch down. Knead well again, for approximately 5 to ten minutes. Let rise for about 30 minutes, till it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, nicely floured towel. Let upward thrust until double in length.
While the bread is growing for the third time, positioned a pan of water in the bottom of the oven. Preheat oven to 500 levels F (260 degrees C).
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 500 tiers F (260 levels C) for 15 mins. Reduce heat to 375 ranges F (a hundred ninety degrees C). Bake for 30 extra mins, or until accomplished.

Notes :

Reynolds® parchment can be used for less complicated cleanup/removal from the pan.

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