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FareShare Gazette Recipes -- September 2005 - G's

 

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Greek Olive Bread

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                         * Exported from MasterCook *

                              Greek Olive Bread

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Volume 8-09 Sep 2005

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups tepid water
2 teaspoons honey
1 tablespoon dry yeast
2 pounds wholewheat 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
minutes. 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 400F., bake for 10 minutes. Reduce oven to 375F.;
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 400F. oven for 10
minutes. Brush tops of loaves with additional olive oil, reduce heat to
375F. and bake an additional 30 minutes until golden.

Contributed to the FareShare Gazette by Jennie in response to a request;
25 September 2005.
www.fareshare.net

                         - - - - - - - - - - - - - - - - - - - 

Per Serving (excluding unknown items): 1139 Calories; 114g Fat (87.3% calories from 
fat); 5g Protein; 32g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 2282mg 
Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 0 Fruit; 
22 1/2 Fat; 1/2 Other Carbohydrates.

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