MEDITERRANEAN BLACK OLIVE BREAD
You can vary the flavor of this bread with your choice of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ....
Provided by MARBALET
Categories Bread Yeast Bread Recipes
Yield 15
Number Of Ingredients 8
Steps:
- In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
- Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
- While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees 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 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
Nutrition Facts : Calories 138.4 calories, Carbohydrate 22.5 g, Fat 3.7 g, Fiber 0.9 g, Protein 3.6 g, SaturatedFat 0.5 g, Sodium 197.3 mg, Sugar 1.8 g
MEDITERRANEAN BLACK OLIVE BREAD
Make and share this Mediterranean Black Olive Bread recipe from Food.com.
Provided by bmcnichol
Categories Breads
Time 2h45m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
- Turn out dough on a floured board.
- Knead until smooth- about 5 to 10 minutes.
- Let rise about 45 minutes, until it doubles in size and punch down.
- Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
- Round the dough on kneading board.
- Place dough upside down in a bowl lined with a lint-free, well floured towel.
- Let rise until double in size.
- While the bread is rising for the third time, put a pan of water in the bottom of the oven.
- Preheat oven to 450 degrees.
- Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- Bake loaf at 450 degrees F for 15 minutes.
- Reduce heat to 375 degrees and bake for 30 more minutes, or until done.
Nutrition Facts : Calories 1966.8, Fat 52.3, SaturatedFat 7.2, Sodium 2846.4, Carbohydrate 328.1, Fiber 15.4, Sugar 26.3, Protein 43.9
OLIVE BREAD
Provided by Joan Nathan
Time 4h
Yield 2 - 3 servings
Number Of Ingredients 8
Steps:
- This bread tastes better if kneaded by hand. Place 4 cups of flour in a mixing bowl. Make a well in the center.
- Dissolve the yeast in 1 cup of the water, and add to the flour. Knead until smooth. Let rise in the bowl, covered, for one hour.
- Punch down the dough, then work in the olives, salt, oregano, 1/4 cup water and 1 cup flour. Knead the dough again for a few minutes, then let rise, covered in the same bowl, for another hour.
- Divide the dough into 5 portions, and mold into ovals about 6 inches long. Using a sharp knife or razor, cut 3 slits horizontally across each top, and leave uncovered for 20 minutes.
- Brush with the melted butter or margarine, and sprinkle with 2 teaspoons of flour. Place the loaves on a greased cookie sheet.
- Bake in a preheated 375-degree oven for about 45 minutes, or until the bread taps hollow. Serve warm.
Nutrition Facts : @context http, Calories 268, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 24 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 7 grams, Sodium 1386 milligrams, Sugar 0 grams, TransFat 0 grams
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