Monday, January 7, 2013

Olive Bread

This incredible, no knead, most delicious, homemade bread is so so simple to make and cannot be over looked. This bread is so perfect, but there is a catch: you must wait between 12-18 hours for it to rise before you can bake it. This recipe is from the same amazing book called My Bread in which I also made these wonderful baguettes from.

I love this loaf fresh out of the oven, sliced with a dab of butter. Then once it cools, I love it dipped in olive oil. It is best eaten within 2 days. Enjoy! Here is the recipe:

3 cups bread flour
3/4 tsp instant (or active dry) yeast
1 cup Spanish olives, sliced (you can also use pitted kalamata olives)
1 and 1/2 cups cool water

In a large bowl, stir together the flour, yeast, and olives. Add the water and using a wooden spoon mix until you have a wet sticky dough. Use your hands to form a rough ball. Cover the bowl with plastic wrap then a towel and let rise in a draft free spot for 12-18 hours. The dough will more than double and the surface will be dotted with bubbles. 

When the first rise is complete, generously dust a work surface with flour. Take the dough out of the bowl in one piece. Nudge and tuck the edges of the dough to make it round. Place a towel on the work surface and generously dust with flour. Gently place the dough on the towel, fold the ends of the towel loosely over the dough, and place in a warm, draft-free spot to rise for 1-2 hours.

15 minutes before the end of the second rise, preheat the oven to 450 degrees and place the covered (empty) dutch oven inside. 

Using pot holders, carefully remove the preheated pot from the oven. Unfold the towel and quickly but gently invert the dough into the pot. Cover the pot and bake for 30 minutes. 

Remove the lid and bake for another 10-15 minutes just long enough for the top to be golden.

Souce: My Bread by Jim Lahey
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