*  Exported from  MasterCook  *

                             Olive Bread

Recipe By     : Cooking with Master Chefs
Serving Size  : 2    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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.

 Get your dough out of the fridge and let it come to
 room temperature (about 72 to 74 degrees) a regular
 meat thermometer will be the best way to verify the
 dough temperature.

 Preheat your oven to 350 degrees

 Turn the bread out gently into the peel (regular baking
 parchment paper) we are going to score the bread with a
 razor blade or a "very sharp" knife, this is for both
 decorative purposes and to provide the opening that
 guides the bread as it grows its final time in the oven.

 Spray water onto the oven to get a lot of moisture in
 there before placing the bread, a couple of squeezes
 should do, close the door right away to trap the
 moisture in (for those that don't know how to spray the
 oven you use an applicator like the one your hair stylist
 uses to spray a mist of water on your hair)

 Bake for approximately 45 minutes time it varies depending
 on your oven electric, gas, etc..

 What you want is a brown crusty loaf that sounds hollow
 when you tap it on the bottom with your finger.  It should
 have a chewy texture on the inside despite it's hard crust
 Good Luck

 Posted 12-01-93 by RICHARD TAYLOR on F-Cooking

 MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
 CI$ 71511,2253, Internet [email protected],
 moderator of GT Cookbook and PlanoNet Lowfat &
 Luscious echoes


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