Sunday, September 23, 2012

Olive Bread

The bread is good with or without the olives so if for some crazy reason you don't like olives its ok to leave them out, not advised but still ok, the olives make it awesome! Here's what you need:

5 cups whole wheat flour
2 cups unbleached all-purpose flour
1 1/2 Tbs yeast
1 Tbs salt
1/4 c. vital wheat gluten
3 1/2 c. warm water
1/2 c. olive oil
1 c. black olives, diced

Place all ingredients in a kitchen aid and mix until combined with paddle attachment.

Place in a non airtight container and allow dough to rest 2 hours at room temperature until it rises and collapses, approximately 2 hours.

The dough can be used right away. Makes 3 loaves. If you don't want to make all 3 loaves refrigerate leftover dough for up to a week.

If using refrigerated dough let rise 2 hours on a cornmeal covered pizza peel before baking 30 minutes in a 450 degree oven. Place a baking sheet with water under the stone the bread is baking on in the oven for the first 20 minutes of baking. Remove pan for last 10 minutes of baking. Enjoy!

You can also make with 7 cups of whole wheat flour. Pictures is all wheat flour.

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