Spanish Olives
Kalamata Olives, Sundried Tomatoes, and Smoked Gouda Cheese
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:
Ingredients:
3 cups bread flour
1 tsp instant (or active dry) yeast
1 cup olives, sliced
1 and 1/2 cups cool water
Directions:
In a large bowl, stir together the flour, yeast, and olives. Add the water. Mix until you have a wet sticky dough. Use your hands to form a rough ball. Add some olive oil to the bowl and return the dough to it. Cover the bowl with plastic wrap as well as a towel. 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.
Take the dough out of the bowl. Nudge and tuck the edges of the dough to make it round. Place the towel on the work surface and dust with flour or cornmeal. 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.
Remove the preheated pot from the oven. Unfold the towel and 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
No comments:
Post a Comment