Mediterranean Black Olive Bread The Best Recipes

Thursday, June 4, 2015

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Mediterranean Black Olive Bread

"You can range the flavor of this bread with your desire of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."

Ingredients :

three cups bread flour
2 teaspoons lively dry yeast
2 tablespoons white sugar
1 teaspoon salt
half of cup chopped black olives
three tablespoons olive oil
1 1/four cups warm water (110 levels F/forty five levels C)
1 tablespoon cornmeal

Instructions :

Prep :	Cook : 15M	Ready in :

In a huge bowl, mix collectively flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead till easy and elastic, five to ten mins. Set aside, and let rise approximately forty five minutes, until it doubles in size. Punch down. Knead properly once more, for about five to ten mins. Let rise for approximately 30 minutes, until it doubles in size.
Round the dough on kneading board. Place the wrong way up in a bowl lined with a lint-free, properly floured towel. Let upward thrust until double in length.
While the bread is growing for the 1/3 time, positioned 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 ranges F (260 ranges C) for 15 minutes. Reduce warmness to 375 tiers F (one hundred ninety stages C). Bake for 30 greater mins, or until achieved.

Notes :

Reynolds® parchment can be used for easier cleanup/elimination from the pan.

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