* Exported from MasterCook * Greek Olive Bread Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 4-05 May 2001 Amount Measure Ingredient -- Preparation Method
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2 cups tepid water
2 teaspoons honey
1 tablespoon dry yeast
2 pounds whole wheat flour
2 teaspoons sea salt
4 whole onions -- finely chopped
20 whole olives -- pitted
1 cup olive oil -- divided
2 tablespoons rosemary Hand Method: Place water in a bowl and add honey, stir until
dissolved. Add the yeast, set aside for 10/15 minutes until foamy.
Add 6 tablespoons olive oil, mix, sift half the flour into a bowl,
add the salt. Make a well in the center of the flour, add the yeast
mixture, sift in the remaining flour to make a firm dough. Turn out
onto a lightly floured board, knead for 10 minutes. Set aside to rise
for 2-3 hours, until double in size. Add 6 tablespoons olive oil to a frying pan, heat, add onions and fry
over low heat until golden, set aside. Drain olives and pat dry,
finely chop. Add olives and rosemary to onion, toss together. Add to
dough and knead for 1/2 min. Form into a rounded mound. Grease a baking tray with olive oil, flatten dough on the tray, cover
lightly with a towel and set aside for an hour. Preheat oven to 400º, bake for 10 minutes. Reduce oven to 375º, coat
bread with olive oil and bake an additional 30 minutes until golden. Mixer Method: Place water, honey and yeast in workbowl, stir until
yeast is dissolved, set aside for 10/15 minutes. Add one pound of
flour, a 1/4 cup at a time. Mix with paddle on slow speed until
incorporated. Let this sponge work for several hours. Place 6 tablespoons olive oil in a frying pan, heat, add onions and
fry over low heat until golden brown, set aside. Drain olives, pat
dry and finely chop. Add olives and rosemary to onions, toss
together. To the sponge add the salt, 6 tablespoons olive oil and the remaining
flour in 1/4 cup increments. Add the onion mixture. Let dough rise
overnight in refrigerator. Form into mounds (2 large, 3 or 4 small),
place on cornmeal dusted parchment paper. Let rise. Bake in a preheated 400º oven for 10 minutes. Brush tops of loaves
with additional olive oil, reduce heat to 375º and bake an additional
30 minutes until golden. Contributed to the FareShare Gazette by Jennie <BarFav@aol.com>;
26 May 2001.
Year 4 Volume 05 Number 26
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