Olive Bread You Have To Try

Wednesday, January 22, 2025

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Olive Bread

"Delicious with any soup or salad... And incredible toasted day after today!"

Ingredients :

2 half of cups heat water (110 stages F/forty five ranges C)
2 tablespoons energetic dry yeast
1 teaspoon molasses
2 tablespoons olive oil
1 tablespoon salt
7 1/2 cups bread flour
1 cup kalamata olives, pitted and chopped
2 tablespoons chopped clean rosemary
1 tablespoon sesame seeds (non-compulsory)

Instructions :

Prep : 20M	Cook : 24M	Ready in : 3H20M

Place water, yeast, and molasses in a mixing bowl; stir to combine. Let stand for a couple of minutes until mixture is creamy and foamy.
Add olive oil and salt; blend. Add flour, about a cup at a time, until dough is too stiff to stir. Add olives and fresh herbs.
Turn dough out onto a lightly floured board. Knead, adding flour as had to maintain from being sticky, till easy and elastic. Place in nicely oiled bowl, and flip to coat the dough floor with oil. Allow to rise till doubled in bulk, approximately an hour or so.
Punch the dough down, break up into portions, and shape into two spherical loaves. Place on greased baking sheet . Spray with cold water and sprinkle with sesame seeds if favored. Let loaves rise for 25 to 30 minutes.
Bake at four hundred ranges F (205 degrees C) for approximately 45 minutes, or until they may be brown and sound hollow when tapped on the lowest.

Notes :

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