*  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°F
  1       tb           Salt
  1       c            Greek Kalamata olives --
                       - pitted, roughly chopped
  1       c            Oil cured olives --
                       - pitted, 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' wooden, plastic, or marble
 workboard 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 1 tb
 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 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 Rice--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°F) a regular meat thermometer will be
 the best way to verify the dough temperature.

 Preheat your oven to 350°F.

 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.

 Posted by: Richard Taylor, Dec 1993

 Formatted by: Sylvia Steiger, GEnie The.Steigers,
 CI$ 71511,2253, Internet [email protected],
 moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes


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