Olive Bread
This is another no-knead artisan bread inspired by Jim Lahey of the Sullivan Street Bakery in New York. It's made with the same overnight method and similarly baked in a cast iron pot. The only difference from the regular artisan French bread is that you use no salt, since the volume of olives it requires adds enough saltiness. This bread can serve as an alternative to focaccia. It's perfect served with cheese or a spread or as an accompaniment to a soup or dinner - in other words, anytime.
Variations: Add chopped rosemary, basil or oregano.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients
3 cups flour
1 1/2 cups pitted and chopped kalamata olives
1 1/2 cups cool water
1 package dry yeast OR 1/10 lb. cake yeast
Either wheat bran, cornmeal or flour for dusting
In a medium bowl, mix the flour, chopped olives. Mix the yeast and water together until dissolved, Add to the flour and olives, mixing with a wooden spoon or by hand until the dough is wet and sticky, about 30 seconds. Cover the bowl and let the mixture sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled - about 12 to 18 hours.
When the dough is ready, dust a work surface with about 1 cup flour. Scrape the dough out of the bowl in one piece onto the flour. Using your lightly floured hands or a spatula, gently lift the edges of the dough toward the centre, nudging and tucking in the edges of the dough to make it round.
Dust a tea towel with wheat bran, cornmeal or the remaining flour. Place the dough onto the towel, with the edges (seams) up. Fold the tea towel loosely over the dough and place in a draft-free area to rise for 1-2 hours. The dough is ready when it is almost doubled. Gently poke it with your finger to find out. It should hold the impression of your finger. If it springs back, let it rise for a further 15 minutes and check again.
Half an hour before baking, preheat the oven to 450 degrees and put a cast iron pot or Le Crueset-type enamel pot in the oven to heat up. When the pot is "smoking" hot, dump the dough in and cover. Bake for 30 minutes, then remove the cover and bake at 400 degrees for a further 20 minutes. Cool on a wire rack.
This is another no-knead artisan bread inspired by Jim Lahey of the Sullivan Street Bakery in New York. It's made with the same overnight method and similarly baked in a cast iron pot. The only difference from the regular artisan French bread is that you use no salt, since the volume of olives it requires adds enough saltiness. This bread can serve as an alternative to focaccia. It's perfect served with cheese or a spread or as an accompaniment to a soup or dinner - in other words, anytime.
Variations: Add chopped rosemary, basil or oregano.
More bread recipes: Challah, No-Knead Artisan French Bread, No-Knead Artisan Rye or Whole Wheat, No-Knead Irish Brown Bread (with Stout), Crusty Baguettes, Soft Baguettes, New York Style Bagels, Whole Wheat Cinnamon Buns, Classic Sticky Cinnamon Buns, Foccaccia, Classic White Bread, Pillowy Buttermilk Buns, Flax and Honey Bread, Portuguese Cornmeal Bread, One-Rise Buttermilk Bread, Chocolate Babka, Pumpernickel Bread, Italian Bread (Pani di Terni)
Ingredients
3 cups flour
1 1/2 cups pitted and chopped kalamata olives
1 1/2 cups cool water
1 package dry yeast OR 1/10 lb. cake yeast
Either wheat bran, cornmeal or flour for dusting
In a medium bowl, mix the flour, chopped olives. Mix the yeast and water together until dissolved, Add to the flour and olives, mixing with a wooden spoon or by hand until the dough is wet and sticky, about 30 seconds. Cover the bowl and let the mixture sit at room temperature until the surface is dotted with bubbles and the dough is more than doubled - about 12 to 18 hours.
When the dough is ready, dust a work surface with about 1 cup flour. Scrape the dough out of the bowl in one piece onto the flour. Using your lightly floured hands or a spatula, gently lift the edges of the dough toward the centre, nudging and tucking in the edges of the dough to make it round.
Dust a tea towel with wheat bran, cornmeal or the remaining flour. Place the dough onto the towel, with the edges (seams) up. Fold the tea towel loosely over the dough and place in a draft-free area to rise for 1-2 hours. The dough is ready when it is almost doubled. Gently poke it with your finger to find out. It should hold the impression of your finger. If it springs back, let it rise for a further 15 minutes and check again.
Half an hour before baking, preheat the oven to 450 degrees and put a cast iron pot or Le Crueset-type enamel pot in the oven to heat up. When the pot is "smoking" hot, dump the dough in and cover. Bake for 30 minutes, then remove the cover and bake at 400 degrees for a further 20 minutes. Cool on a wire rack.