How To make Italian Olive Bread
2 1/2 c All-purpose flour
1 pk Quick rising yeast
2 tb Sugar
1 t Salt
1/3 c Warm water (115 F)
2 Eggs
2 oz Butter
1/2 c Stuffed green olives
1/2 c Black olives
-cornmeal 1 Beaten egg yolk
In food processor, pulse 3/4 of the flour, the yeast, sugar and salt with metal blade until blended, about 2 pulses. Add water, egg and butter and process until blended, about 30 seconds. Add remaining flour, 1/4 cup at a time, pulsing twice after each addition. Process for 45 seconds after dough begins to clean side of bowl. Place dough in a large floured plastic food storage bag. Twist to squeeze out air and seal at top with a twist tie. Let rise until doubled, about 55 minutes. Drain olives and pat dry on paper towels. Pulse-chop coarsely, 3-4 times, reserve. Punch down dough and turn onto floured work surface. Pat or roll form into 14 x 14 inch square. Let rest 3-4 minutes. Spread chopped olives evenly over dough
to within 1 inch of the edge and press lightly. Roll up jelly-roll style. Tuck ends under and pinch together ends and seams. Place seam side own on greased baking sheet sprinkled with cornmeal. Cover with oiled plastic wrap and let rise 25 minutes. Preheat oven to 350 F. Brush loaf with egg yolk, bake until brown 40-45 minutes. Cool on wire rack. Serve warm.
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How to make the Perfect Olive Bread | Easy Baking Recipes
Make the Perfect Olive Bread with just 6 simple ingredients and a whole lot of fun. Watch the whole video to find out how easy baking an olive bread actually is.
▼Ingredients:
• 3 cups flour
• 1 tbsp salt
• ¾ tbsp yeast
• 2 tbsp olive oil
• 1 – 1½ cups Luke warm water
• 1 cup black olives
▼Baking Process:
• Knead for 6 – 8 minutes until a soft dough forms
• Fold in 1 cup black olives until just mixed in
• Grease bowl with olive oil
• Proof for about 1 hour until dough doubles in size
• Gently shape dough and proof for 20 minutes
• Sprinkle with flour and score dough
• Bake at 400 for 30 minutes
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Eliopita - Cypriot Olive Bread
This is a delicious olive bread that my yiayia used to make, you can see some pictures of her in this video. I always loved this recipe, so I figured I would share it with you. Enjoy x #olivebread #cypruscooking #vegan
Ps - if you like this video please subscribe :)
Music: Stranger Danger by Francis Preve
Garlic Caprese Burrata Toast
JUICY MEATBALLS PORK AND BEEF | MEATBALLS RECIPE
HOW TO MAKE DELICIOUS EASY JUICY PORK AND BEEF MEATBALLS PERFECT MEATBALLS RECIPE FOR THAT SUNDAY LUNCH OR DINNER.
50g Leftover bread or fresh bread
Sauce
1/2 of a Medium onion
400g Tomato purée
1/2 tsp Black pepper
Salt
1 Cup of water
1/2 Cube of beef or chicken stock or 1 tsp powder form
2 tsp Parmesan cheese
40g Red wine
2 1/2 tbsp Olive oil
Mince Mixture
300g Ground beef
150g Ground pork
1 tbsp Parsley
1 tbsp Parmesan cheese
1 Medium clove of minced garlic
1 tsp Black pepper
Salt
1 Whole egg
METHOD
-Chop the onion and set aside.
-In a pan heat olive oil on medium-low.
-Add the onion fry for 3 minutes, add wine allow the alcohol to evaporate 3 minutes.
-Add the tomato, black pepper, salt, mix well and then cover and cook for 10 minutes on low.
-In the meantime remove the edges from the bread, soak the bread in water for 5 minutes.
-Chop the parsley and chop the garlic set aside.
-In a big bowl put the pork and the beef mince.
-Squeeze out water from the bread, add to the mince, parsley, black pepper, salt, 1 tbsp Parmesan cheese , and the egg, mix thoroughly, make small meatballs put on a tray.
-To the sauce add water, stock, 2 tsp parmesan cheese, mix well and then add the meatballs cover and cook for 30minutes on medium - low heat.
-10 minutes into the cooking time, gently turn them, cover and cook for the remaining time, stir every now and then.
-They are ready, serve with pasta or with bread.
-Enjoy.
Italian Olive Bread
An eye-opening-delicious loaf of no-knead yeast bread from Pickles BBQ~ Go check out his YT Channel! This bread is moist, crunchy and delicious all at once. What a heavenly smell too! Dredge it in some olive oil for some serious flavor combination. If I had some Mortadella and a big leaf of Romaine lettuce what an incredible sandwich this would make! Beautiful stuff here. Ingredients Follow:
3 C All Purpose Bread Flour
2 1/2 C Warm (120 F) Water
1 TSP Yeast
1 TSP Table Salt
1 TSP Italian Seasoning
1/4 C Kalamata Olives, drained and chopped
1/4 C Pepperoncini Italian Deli Peppers, drained and chopped
Check out Pickles BBQ Channel:
His Italian Bread Here:
Check out my cookbook here:
Music: The French Chef, television program music theme from Julia Child's program; from the album TV Theme Songs Of The Past. c. 2009 Big Eye Music, release date August 2001. Sold by Amazon Digital Services LLC. Used by permission.