How To make Olive Bread Part 1
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COOKING WITH MASTER CHEFS 7 c Bread flour :
a little more
-if needed 2 ts Raw wheat germ
2 ts Fragrant dried thyme,
-coarsely ground 1 1/3 c Grape starter
2 c Tap water, 70 degrees F
1 tb Salt
1 c Greek Kalamata olives,
-pitted and roughly -chopped 1 c Oil cured olives, pitted
-and roughly chopped 1 tb Active dry yeast
Special equipment suggested: A food processor fitted with a steel blade (if your machine is too small for the proportions here, make the dough in two batches and combine them for the final hand-kneading) A dough scraper A 2X2 foot wooden, plastic, or marble work board surface Two wicker baskets about 10" across and 4" deep, lined with a clean dry cloth and lightly
floured An instant meat thermometer A bread peel A pizza stone or ceramic bread tiles (you will find these in most good cookware departments, gourmet shops and catalogs) MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure the flour, wheat germ, thyme, and starter into the bowl of the processor. Add the optional dissolved yeast only if your starter was not fully alive ~-bubbly throughout--after its final feeding. (If you are using the yeast-batter alternative, you will not need the additional yeast.) Start the machine and slowly pour in the water, then the salt. Process until the dough masses and balls up and rotates under the cover for 10 to 15 revolutions. Uncover the processor bowl and inspect the dough; it should be fairly smooth, soft and a bit sticky when squeezed between thumb and finger. (If too wet and sticky, sprinkle in and process briefly a tablespoon or so of flour; if too stiff, process in droplets of water.) SECOND MACHINE KNEADING: Let the dough rest 5 to 10 minutes, allowing the flour particles to absorb the liquid. Proces again for 15 to 20 revolutions, then uncover the machine. ADDING THE OLIVES AND PREPARATION FOR HAND KNEADING: Add the olives to the machine, and process into the dough with short on-off spurts. You just want to incorporate the olives, not chop them. Turn the dough onto a lightly floured board and knead by hand for several turns to be sure the olives are well incorporated, and that the dough is smooth. Divide in half with the scraper. Tuck all sides of each piece under itself and roate the dough briefly with your palms to form a ball shape. Cover with a clean, dry cloth and let the dough rest on the board for 15 minutes. FORMING THE DOUGH: One at a time, with the pams of your hands roll each ball of dough around, pulling the bottom against the board, creating tension to stretch the covering "skin" smoothly over the entire surface of the dough. If more tension is needed, spritz the surface of the dough with a little water. Cupping your hands around the ball and using pressure against the board, continue rotating until the ball is uniformly smooth, with no blisters or breaks. Turn the ball over, pinch the center of the bottom together to seal, and place pinched side down in a floured basket. LETTING THE DOUGH RISE--2 hours: Leave the baskets uncovered at room temperature for 1 1/2 to 2 hours, or until the dough has started to rise. Enclose each basket in plastic wrap and refrigerate overnight. Posted 12-01-93 by RICHARD TAYLOR on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, Internet sylvia.steiger@lunatic.com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes
How To make Olive Bread Part 1's Videos
Olive Bread Recipe | No-Knead Mediterranean Olive Bread
The Easiest recipe, no kneading Olive Bread.
Crusty bread, soft and flavorful inside! No-Knead Mediterranean Olive Bread
INGREDIENTS
500 grams sifted wheat flour
Salt 1 teaspoon
Sugar 1 teaspoon
Yeast 1/4 teaspoon
Chili flakes 1-1,5 teaspoon
Dry thyme 1 teaspoon
180 grams pitted olives (90 green, 90 black)
Warm water 360 ml
Roofing overnight (8-12 hours)
I use Aluminium non-stick baking casserole pan.
Bake 200°C (392°F) 30 minutes in a saucepan with lid and 25-30 minutes without the lid.
Enjoy it! ????
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#olivebread #bread #bakingbread #noknead #nokneading #homemadebread #abouthomecooking
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
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His Italian Bread Here:
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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.
Olive Bread Recipe - Mediterranean Style Rustic Olive Bread - Quick and Easy Bakery Style Bread
Dutch Oven - AMAZON
Bowl Covers - AMAZON
Linen Bread Bags - AMAZON
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What you need
3 cups all purpose flour plus extra for dusting your work surface
½ teaspoon fast rising yeast
1 teaspoon salt
1 cup roughly chopped pitted green olives
1 cup roughly chopped pitted black olives
1-1/2 cups warm water - not boiling
1 tablespoon rosemary olive oil
1 tablespoon dried thyme
2 tablespoon corn flour
What you need to do
You need a large dutch oven or heavy ceramic pot with a lid.
Mix together warm water and fast rising yeast
Note: Never use boiling water as it will kill the active yeast
Note: To keep your active yeast alive and fresh store in the refrigerator
Combine the flour, salt, olive oil, thyme and both types of olives together in a large bowl
Add the yeast mixture to the dry ingredients and mix together until the dough starts to come together. It will look and feel sticky. Shape into a ball.
Cover with plastic wrap and a clean towel or bowl cover and Let it sit until it roughly doubles in size - approx 3 hours
Place the empty Dutch Oven pot into your oven and preheat to 450F degrees. Approx 30 to 40 mins too heat up.
Take your dough out of the bowl and lay it on your floured surface..
Fold the dough over on itself kneading it back into a ball for a second time.
Lay the dough onto the cornmeal dusted board,
Place in a clean bowl with parchment paper
Dust the top of the dough lightly with some extra cornmeal and cover with the plastic wrap and towel again.
By the time your dutch oven is at temperature, your dough should have risen enough on the second rise
When oven is ready take off towel and using a sharp serrated knife, cut 2 slits across the top of the dough with a sharp knife.
Take the hot pot out of the oven using protective mitts with both hands, very carefully lift and gently drop the dough into the pot.
Place the lid on and put it back into the oven.Remember the pot is very hot! Bake for 30 minutes.
After 30 minutes, take the lid from the pot and bake for a further 10 minutes and the crust is golden and crispy.
Let cool before slicing.
Bom Apetite!!
Olive Bread | Italian Recipe | Healthy & Easy | Top Food Eli
Olive Bread Recipe | Top Food Eli
How to Make...the Easiest Way of Making an Olive Bread with only a few ingredients...An Italian Recipe for you, made at home! So tasty and healthy!
MORE RECIPES:
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Egg Muffin:
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Flatbread Recipe 3 Ingredient Only:
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Olive Bread:
Ingredients
300 gr All Purpose Flour
100 gr Whole Wheat Flour
200 ml Warm Water
7 gr Dry Yeast
150 gr Greek Olives pitted
1 tbs Olive Oil
Salt
Thyme
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#sourdoughbread
Olive Bread Recipe
Olive Bread Recipe | Vegan, Delicious & Easy To Make . It smells and tastes incredible! You should definitely give it a try!
Here is the full recipe and instructions:
Ingredients:
• 4 cups flour (500g)
• 2 ¼ tsp dried yeast (10g)
• 1 tsp salt
• 1 tsp dried thyme, 1 tsp dried basil, 1 tsp dried oregano
• ½ tsp garlic powder
• 1 ½ cups warm water (360ml)
• 2 tbsp olive oil
• 2/3 cup chopped back olives (90g)
• 2/3 cup chopped green olives (90g)
Instructions:
1. In a bowl mix dry ingredients: flour, yeast, salt, spices.
2. Add the warm water, oil and knead for a few minutes.
3. Incorporate the chopped olives into the dough.
4. Cover the bowl.
5. Let the dough rise in a warm place for 2.5 hours.
6. Transfer the dough, without kneading, into a 9 inch pan (23 cm).
7. Oil the surface of the dough.
8. Cover the pan.
9. Let the dough rise for 1 hour.
10. Preheat the oven for 10 minutes at 446 degrees Fahrenheit (230 Celsius).
11. Bake the bread lid on for 40 minutes, at 446 degrees Fahrenheit (230 Celsius).
12. Take the lid off and bake the bread for 20 more minutes until the crust gets golden brown.
Enjoy!
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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.