ITALIAN OLIVE BREAD
From Bernard Clayton's Complete Book of Breads. This is beautiful to look at and delicious to eat. It is always a big hit wherever I take it. Prep time does not include rising time.
Provided by pattikay in L.A.
Categories Yeast Breads
Time 1h10m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
- Form a well in the flour and pour in the hot water.
- With a wooden spoon, pull flour into the water to form a batter.
- Break the eggs and drop into the batter.
- Vigorously stir the eggs and batter together till the eggs have been absorbed.
- Cut the butter into 2 or 3 pieces and drop into the mixture.
- With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
- Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
- The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
- Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
- Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
- First rising:.
- Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
- Shaping:.
- Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
- Punch down the dough and turn onto the floured work surface.
- Pat and push the dough into a 14 inch square.
- Allow it to relax for 3-4 minutes before scattering the olives.
- Press the olives lightly into the dough.
- Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
- Tuck the open ends of the dough under to make a smooth surface.
- Pat the loaf to flatten and shape into an oval about 2 inches thick.
- Second rising:.
- Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
- Preheat oven to 350 20 minutes before baking.
- Uncover the loaf and brush with beaten egg yolk.
- Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
- Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 1942, Fat 70.7, SaturatedFat 35.2, Cholesterol 733.8, Sodium 3398, Carbohydrate 272.7, Fiber 12.5, Sugar 26.9, Protein 51.8
FLUFFY ITALIAN BREAD
I found this recipe in Taste of Home Magazine, recipe by Elsie Palmer. I just received my first KitchenAid Mixer for Christmas and couldn't wait to try it on making bread dough and decided to try this recipe, although I only made half, one loaf. Times don't include rising and cooling times.
Provided by diner524
Categories Yeast Breads
Time 50m
Yield 2 loaves, 12 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With a sharp knife, make four shallow slashes across top of each loaf.
- Bake at 400° for 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.
ITALIAN FLATBREADS
Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! -Cynthia M. Bent, Newark, DE
Provided by Taste of Home
Time 35m
Yield 2 loaves (8 wedges each).
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.
Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
More about "italianolivebread recipes"
BEST ITALIAN BREAD RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
Author Giorgia Di Sabatino
CRUSTY HOMEMADE MEDITERRANEAN OLIVE BREAD - FOODNESS …
From foodnessgracious.com
4.5/5 (56)Total Time 4 hrsCategory Side DishCalories 124 per serving
- Lay a clean kitchen towel on a cookie tray and dust liberally with corn meal. Set aside with another towel beside it. You will also need a large dutch oven or heavy ceramic pot with a lid.
TOP 25 MOST POPULAR ITALIAN FOODS & DISHES - CHEF'S PENCIL
From chefspencil.com
- Risotto. Risotto is a typical northern Italian dish that can be cooked in an infinite number of ways. Creamy and rich in cheese, it is prepared with rice typical of northern areas, such as the Arborio, Carnaroli, and Vialone varieties, and cooked slowly in broth.
- Pizza. Inevitable if we speak about Italian food: pizza is a national symbol, a food that represents Italy in the world, and has been recognized by UNESCO as an Intangible Cultural Heritage of Humanity.
- Pasta. Another symbol, a national icon, loved all over the world, is pasta. Born in Sicily, in a short time it expanded its production to other regions by the sea that at the time had ports and an ideal climate for the drying of the product.
- Gnocchi. And after pasta, we had to follow with gnocchi, another typical Italian dish. Gnocchi are small rounds of potato dough. Each region has its own variation, but the most typical ingredients are cheese, spinach, eggs, and a variety of sauces.
- Pesto alla Genovese. Pesto is a delight that comes from Genoa, Liguria. A traditional sauce, simple, but to be prepared strictly with a marble mortar, a wooden pestle, and 7 essential ingredients: Genoese basil DOP, extra virgin olive oil, preferably from the Ligurian Riviera, Parmesan cheese, Pecorino cheese, pine nuts, garlic, and salt.
- Lasagne. Another cornerstone of Italian cuisine is lasagne. This baked dish, typical of Bologna, is made up of layers of fresh pasta covered in béchamel sauce and the famous “ragù bolognese.”
- Gelato (Ice cream) In Italy, it is a traditional dessert that is enjoyed all year round. It is eaten on walks, as a snack, or as a dessert at the end of a meal.
- Prosciutto di Parma (Parma Ham) Italy is the kingdom of cured meats. Among the famous mortadella, salami, coppa, and culatello, the cured raw ham stands out, usually served as an appetizer.
- Ribollita. Originally from Tuscany, ribollita is a rural soup, a symbol of poor people’s cuisine, which dates back to the Middle Ages. The story goes that in those days, the peasant families were numerous and could not afford meat, so they prepared soups in large quantities with the ingredients available in the countryside.
- Bagna Cauda. A typical Piedmontese dish, bagna cauda (translated from the dialect: hot sauce) is a preparation based on extra virgin olive oil, anchovies, and garlic, all reduced to a sauce after long cooking.
PRODUCTS | D'ITALIANO
From ditaliano.ca
PIADINA: EASY ITALIAN FLATBREAD RECIPE - CULTURED TABLE
From culturedtable.com
TYPICAL ITALIAN FOODS AND DRINKS - ITALY HERITAGE
From italyheritage.com
20 ITALIAN BREAKFAST RECIPES - EAT LIKE ITALIANS DO! - FOODLOVE.COM
From foodlove.com
ITALIAN BREAKFAST RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
HOMEMADE ITALIAN BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
10 MOST POPULAR ITALIAN FRIED DOUGH FOODS - TASTEATLAS
From tasteatlas.com
ITALIAN BREAD LOAVES {ONLY 6 INGREDIENTS!} | LIL' LUNA
From lilluna.com
BREAKFAST IN ITALY - LONELY PLANET
From lonelyplanet.com
ITALIAN BREAD RECIPES | ALLRECIPES
From allrecipes.com
11 TRADITIONAL ITALIAN BREAKFAST FOODS TO START YOUR DAY ... - FOOD …
From foodfornet.com
HOMEMADE MEDITERRANEAN OLIVE BREAD - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
20 POPULAR ITALIAN BREADS - INSANELY GOOD
From insanelygoodrecipes.com
17 BEST ITALIAN SIDE DISH RECIPES - THE SPRUCE EATS
From thespruceeats.com
ITALIAN OLIVE BREAD | EAT WRIGHT
From eatwright.co.uk
TRADITIONAL ITALY FOODS: TOP 10 FAMOUS ITALIAN DISHES - BONAPPETOUR
From bonappetour.com
10 RULES FOR EATING BREAD IN ITALY - ELIZABETH MINCHILLI
From elizabethminchilli.com
ITALIAN BEEF MAIN DISH RECIPES | ALLRECIPES
From allrecipes.com
10 ITALIAN BREAKFAST FOODS (+ EASY RECIPES) - INSANELY GOOD
From insanelygoodrecipes.com
THE 16 MOST ICONIC FOODS TO EAT IN ITALY - WALKS OF ITALY
From walksofitaly.com
17 CLASSIC ITALIAN STREET FOODS THAT EVERYONE SHOULD TRY …
From huffpost.com
10 ITALIAN BREAKFAST FOODS - THE KITCHEN COMMUNITY
From thekitchencommunity.org
13 POPULAR ITALIAN BREAKFAST FOODS & RECIPES - IZZYCOOKING
From izzycooking.com
OLIVE TAPENADE/ITALIAN SANDWICH SPREAD - OLIVE U NATURALLY
From oliveunaturally.com
ITALIAN OLIVE BREAD - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
ITALIAN OLIVE BREAD RECIPE | RECIPELAND
From recipeland.com
34 ITALIAN FOOD RULES TO LIVE BY - EAT LIKE AN ITALIAN
From eatlikeanitalian.com
35 TRADITIONAL ITALIAN DESSERTS AND PASTRIES | 2FOODTRIPPERS
From 2foodtrippers.com
75 ITALIAN FOOD FAVORITES YOU WILL LOVE | 2FOODTRIPPERS
From 2foodtrippers.com
ITALIAN BREAD RECIPE | MYRECIPES
From myrecipes.com
20 ITALIAN BREAKFAST RECIPES | TASE OF HOME
From tasteofhome.com
10 MOST POPULAR ITALIAN FLATBREADS - TASTEATLAS
From tasteatlas.com
HOW TO MAKE ITALIAN BREAD | BBC GOOD FOOD
From bbcgoodfood.com
FAVORITE ITALIAN FINGER AND PARTY FOODS - THE SPRUCE EATS
From thespruceeats.com
OUR 35+ BEST ITALIAN APPETIZERS FOR ANY DINNER - THE KITCHEN …
From thekitchencommunity.org
10 BEST ITALIAN APPETIZER PLATTER RECIPES - YUMMLY
From yummly.com
HOW TO MAKE AN AUTHENTIC ITALIAN BREAD
From simpleitaliancooking.com
CRUSTY OLIVE BREAD - COOKING WITH NONNA
From cookingwithnonna.com
20 EASY RECIPES FOR AN APERITIVO AT HOME - LA CUCINA ITALIANA
From lacucinaitaliana.com
WHAT DO PEOPLE EAT FOR BREAKFAST IN ITALY? - LEARNING ITALY
From learning-italy.it
EASY ITALIAN APPETIZERS: FINGER FOOD RECIPES - SHE LOVES BISCOTTI
From shelovesbiscotti.com
21 DIFFERENT TYPES OF ITALIAN BREADS - FLAVOURS HOLIDAYS
From flavoursholidays.co.uk
ITALIAN BREAD RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
You'll also love