Olive Bread You Have To Try

Cook and World

Saturday, June 27, 2015

Olive Bread

"Delicious with any soup or salad... And brilliant toasted tomorrow!"

Ingredients :

2 half of cups heat water (110 stages F/45 ranges C)
2 tablespoons active dry yeast
1 teaspoon molasses
2 tablespoons olive oil
1 tablespoon salt
7 half cups bread flour
1 cup kalamata olives, pitted and chopped
2 tablespoons chopped fresh rosemary
1 tablespoon sesame seeds (non-obligatory)

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H20M

Place water, yeast, and molasses in a blending bowl; stir to combine. Let stand for a couple of minutes till mixture is creamy and foamy.
Add olive oil and salt; blend. Add flour, about a cup at a time, till dough is simply too stiff to stir. Add olives and clean herbs.
Turn dough out onto a gently floured board. Knead, adding flour as had to maintain from being sticky, till smooth and elastic. Place in properly oiled bowl, and flip to coat the dough floor with oil. Allow to upward thrust till doubled in bulk, approximately an hour or so.
Punch the dough down, cut up into portions, and shape into spherical loaves. Place on greased baking sheet . Spray with bloodless water and sprinkle with sesame seeds if desired. Let loaves upward thrust for 25 to 30 minutes.
Bake at 400 ranges F (205 tiers C) for about forty five minutes, or until they're brown and sound hollow when tapped on the bottom.

Notes :

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