Thursday, November 26, 2009
Eliopsomo: Olive Bread
In Greek: ελιόψωμο, say: eh-lee-OHP-so-moh
Olives and bread... what could be a more basic combination in a Greek bread? This recipe for Greek olive bread can be made with black or green Greek olives.
Prep Time: 1 hours, 30 minutes
Cook Time: 20 minutes
Ingredients:
* 6 3/4 ounces (200 ml) of warm water
* 1 package dry yeast (2 1/4 teaspoons)
* 3 1/4 cups of all-purpose flour
* 1 teaspoon of sea salt
* 2 teaspoons of sugar
* 4 teaspoons of olive oil
* 1/3 pound (5 1/3 ounces, 150 gr) of coarsely chopped Greek olives
* Fresh mint chopped (optional)
* additional flour
Preparation:
Dissolve the yeast in warm water.
In a large bowl, combine flour, salt, sugar, and oil and mix. Add water/yeast mixture and knead on a lightly floured surface until the dough is smooth and doesn't stick to hands (about 20 minutes).
Form dough into a large round loaf and place on a floured pan or cookie sheet in a warm place, cover with a light kitchen towel and allow to rise for 40 minutes.
Punch down the dough, add olives, and knead until the olives are distributed throughout the dough.
Preheat oven to 395° (200°C).
Divide dough into 4 equal parts and form into loaf shapes. Score the top of each loaf in 3 or 4 places, place on a floured baking pan (well spaced out) in warm place, lightly covered, and allow to rise for about 20 minutes.
Bake on the middle rack at 395° (200°C) for about 20 minutes. (The loaves should sound hollow when tapped on the bottom.)
Yield: 4 loaves of Greek olive bread.
Ετικέτες
Bread,
Olives,
Pastry and Cakes
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