How To make Olive Bread Part 1 Abm
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. Process 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 rotate 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 palms 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.
How To make Olive Bread Part 1 Abm's Videos
7 Common Bread Machine Mistakes That Are Easy To Avoid
???? This Is The Best Yeast To Use For Bread Machine: -
Here Are Some Common Mistakes People Making When Using a Bread Machine.
Bread machines are designed to be foolproof, but they're not. I really enjoy the ease, and simplicity Bread machines offer. Sometimes, I can forget an important step, like adding cooking oil or keeping the space around the bread machine open for good air circulation.
Despite the convenience and with due respect to the designers and engineers who build bread making machines, there are considerations and consequences for improper use that should be avoided. I've learned these lessons the hard way, so I am passing them along in hopes of helping others avoid them.
Firstly, Location
I have learned that the location where you keep your bread machine in the kitchen dramatically influences the baking process outcome. High-humidity or low-humidity can affect how yeast rises as well as proofing times before baking.
The temperature in the kitchen will also affect the bread's baking characteristics. If the kitchen is too hot, the bread's surface can crack and crevice severely. If the kitchen is too cold, the yeast won't rise as well, and bread proofing takes longer.
Make sure the dough is thoroughly mixed.
While many Bread machines have view windows in the lid, some don't have them. That makes it difficult to determine if the dough is processing correctly. Even the bread makers with windows may not provide a clear view of the results. Don't worry; it's okay to lift the lid and check on what's happening.
Checking to see if yeast is active and alive is critical, and the best way to do that is to examine it closely. It's also important to confirm the mixing and kneading processes have been fully accomplished. Take a look and see for yourself. Feel the dough to make sure it isn't too wet or too dry.
This is especially important for home recipes more than pre-packaged products.
Make sure your ingredients are converted for a bread machine.
To me, it seems like baking 101, but many bakers fail to hit the target when it comes to correct ingredient amounts. The pre-packaged bread mixes don't suffer from this problem, but if you follow your own recipe, you must consider that Bread machines knead and bake bread differently from traditional methods, and adjustments to ingredients are frequently needed.
Follow the steps.
Performing each step that occurs in the process of baking bread and taking each step in the proper turn greatly affects the eventual outcome. Each ingredient must go in at the right time, in the right way, and in the right amount. Not following the recommended procedures in recipe instructions will normally result in disaster.
Shape the dough.
As the bread dough increases in size from yeast expansion, it often becomes misshapen and off-balance. Re-shaping the bread loaf to a symmetric and more pleasing appearance after its final rise helps the bread machine do its job more efficiently.
I perform this task every time I use the bread machine, and the end result looks much more appealing and bakes more evenly, eliminating pockets of gooey, undercooked dough.
Overcome my urge to remove the loaf too fast once it is done.
Unfortunately, in their haste to taste and they're desire to admire, many bakers remove the bread before it has cooled down. Leave the bread inside the machine until it cools completely.
If you don't, you run the risk of having condensation build under the loaf causing the crust to become mushy. Some loaves of bread will wrinkle on the surface if they're removed too soon, leaving the loaf looking more like dinosaur scales.
Remove the mixing paddles.
While it may not make a big difference to a lot of bakers, the mixing paddles in the bread machine will leave a hole in the bottom of the bread loaf if they're not removed after mixing.
The hole can affect how the loaf looks as well as provide an unwanted outlet for moisture inside the bread. I think it's a good idea to take them out because nobody wants a less-than-perfect loaf of fresh-baked bread, do they?
And lastly, but probably most importantly, using the wrong yeast in your dough will have a big impact on how the bread will turn out. I have just written a detailed post about it. Just follow the link in the beginning of this description, where I cover everything there is to know about using yeast when baking with a bread maker. Or go to FoodHow.com
Bread machine troubleshooting.
Check it out now!
Jen Evansy
How to Make Homemade Italian Breadsticks| No fancy equipment needed | Shelf Cooking
This is an easy recipe I've had for years and you can personalize it to match your family's desires.
Ingredients:
For Dough:
2.5 cups All Purpose Flour
1 tbsp. Rapid Rise Yeast
1 tsp. Sugar
1 tsp. Salt
1 cup warm water
1 tbsp. Vegetable Oil
For Topping:
1 to 1.5 cup shredded Mozzarella Cheese
1/4 Italian Salad Dressing
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Thyme
1/4 tsp. Garlic Powder
1/4 cup Parmesan Cheese
Comment with any questions - I love helping! I'd love to have you subscribe to my channel! I'll be uploading videos at least once a week. I am a mother of 5 and a truckdriver's wife, so I understand how busy life can be for everyone. Thanks for watching!
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Music credit to:
French Bread Loaves for Two
Check out my blog for the written recipe!
BREAD MACHINE Italian Cheese Bread EASY!!
I'm back in action with my new bread machine! This Italinan Cheese bread is easy and great for sandwiches. I won't judge if you just pop on some butter. ????
BARNES & NOBLE:
#breadmachine #yeastbread #easycooking
RECIPE BELOW!
Italian Cheese Bread (2 lb loaf)
1 c milk or buttermilk
1 egg
1/4 c water
1-2 Tbs softened butter
4 c bread flour
1 c finely shredded parmesan
3/4 tsp course salt
1 1/4 tsp bread machine yeast
Add ingedients in order for bread machine and select basic white cycle.
Yum!
Leon's kitchen: How to make homemade whole wheat rolls
part 1 of 3
You Won't Believe How Good This Italian Cornbread Is
In this episode of Taste This, Leo makes an Italian cornbread called Migliazza. It's a savory old country cornbread with dry sausage and Parmesan cheese. It's crunchy on the outside, and creamy on the inside.
RECIPE:
Savory Italian Cornbread Migliazza
Polenta meal or Corn meal medium to coarse ground
Water
Italian dry sausage
Parmesan cheese
Add meal to cold water at a ratio of 3 parts of water to 1 part of corn meal by volume. Normally soft polenta would be 5 parts of water to 1 part meal, but in this recipe we want the polenta to be very thick. Cook for 15 minutes, stirring (normally we would cook the polenta for 45 minutes, but because we are going to also cook this in the oven we only need to cook it on the stove top for 15 minutes. Salt to taste.
Using an oven proof dish, rub olive oil all over dish, and then pour in an extra 3 tbsp olive oil.
Add thick polenta to baking dish and insert pieces of dry sausage and Parmesan cheese chunks into polenta. Top with olive oil. Cook in oven at 450 for 45 – 60 minutes. It will be done when it is golden brown on top.
Cut into pieces and serve.
LET'S COOK OLD SCHOOL BECAUSE FRESH IS BEST