In response to Susan Beale's request, here are a few recipes I've kept
in my directory for olive bread:
From: Hpouncy1@cc.swarthmore.edu
Keywords: olive bread
Date: Sat, 4 Apr 1992 18:40:35 GMT
A friend of mine served olive bread for dinner the other night. I
have never had olive bread, so I asked for the recipe. Here it is
(from Gourmet Mag., April 1986). Has anyone else out there got
an olive bread recipe? BTW, where does this stuff come from? I mean
what country's cuisine features olive bread?
5 tsp (two 1/4 oz pkgs) active dry yeast
1/2 tsp. sugar
1/4 cup olive oil
1 1/2 tsp. salt
1 tsp dried rosemary, crumbled (or twice amount of fresh)
1 1/2 cups whole-wheat flour
5 or more cups of all-purpose flour
1/2lb drained kalamata or other black brine-cured olives, pitted,
and chopped.
In a large bowl proof the yeast in 1/3 cup lukewarm water with
the sugar for 15 min. or until foamy, and stir in 1 2/3 cups lukewarm
water, 3 t. of the oild, the salt and rosemary. Add the whole-wheat
flour and 4 cups of the all-pupose flour and combine the dough well.
Knead the dough on a well floured surface, incorporating more of the
remaining flour as necessary to keep it from sticking, for 8 to
10 minutes, or until it is smooth and elastic. (or use kneading hooks
on mixer). Knead the olives into the bread, distributing them evenly.
Put the dough in a lightly oiled large bowl, turn it to coat it with
the oil and lit it rise, covered in a warm place for 1 hour, or until
it is double in bulk. Punch down the dough, form it into a ball, and
put it in a well buttered 10' springform pan, 3" deep, preessing it
to the bottom. Let the dough rise, covered in a warm place for
45 to 55 minutes, or until it is double bulk, and bak the
bread in a preheated 350 degree oven for 40 to 45 minutes, or until
it sounds hollow when the bottom is tapped. Let the bread cool
in the pan for 10 minutes, remove it from the pan, and brush the
top with remaining 1 t. oil. Makes 1 loaf.
From: "Darrell A. Early" <ccnysci!VTVM1.BITNET!PADDY>
Someone was asking for quick bread recipes earlier. Here's one I bet you
don't have! From the October, 1993 Gourmet Magazine:
BEER, SUN-DRIED TOMATO AND OLIVE QUICK BREAD
3 1/2 cups all-purpose flour
1 tsp. salt
1/2 tsp. baking soda
1 tsp. double-acting baking powder
1 large egg, lightly beaten
a 12 oz. bottle of beer (not dark)
1/2 cup chopped drained sun-dried tomatoes, packed in oil, reserving 1 Tbs.
of the liquid
1/3 cup chopped pimento-stuffed olives
Preheat the oven to 350 F and grease and flour a loaf pan, 9 by 5 by 3 inches.
In a large bowl whisk together the flour, the salt, the baking soda and the
baking powder. Add the egg, the beer, the tomatoes with the reserved oil, and
the olives, and stir until it is just combined. Turn the batter into the pan
and bake the bread in the middle of the oven for 40 minutes, or until a tester
comes out clean. Let cool on a wire rack.
To quote: "Beer gives a yeasty flavor to this quick bread made without yeast.
Slices of the bread are good toasted or sandwiched around a filling of choice."
Sounds pretty tasty, huh?
Cathy at Clemson (who likes to consider herself the "Quick Bread Queen"!
What is yeast, anyway? :-) )
Greetings to recipe lovers in both groups. I recently posted a short
review of The Middle East Cookbook (only to .cooking, author Tess
Mallos) but thought I would share these two recipes with the groups.
Hope someone tries them.
Olive bread
1 quantity of dough (later) or frozen bread dough
1 onion finely chopped
1 tablespoon olive oil
1 cup black olives
Make dough up through the first rising. While rising, fry the onion in
oil until transparent. Half the olives and remove the seeds. Combine
onion and olive and allow to cool. Punch down dough and press out to
rectangle 1/2 inch thick. Spread the onion and olive mixture over the
dough, leaving the sides clear.
Roll dough along the long side, keeping the roll firm. Shape into loaf,
press ends to seal. Place on greased baking sheet, slash top of loaf
and allow to double in size.
Bake at 375F for 35-40 minutes.
Dough (use favourite white dough or this one)
3 cups flour
1 package dry yeast
1/2 c warm water
1/2 c warm milk (or substitute more warm water)
1 teaspoon salt
2 teaspoon sugar
2 tablespoons oil
Dissolve yeast in water. Add milk, sugar and one cup of flour. Beat
thoroughly and leave until frothy. (should take 15-30 minutes depedning
on how warm the kitchen is.)
Now add the salt, oil, and another cup of flour. Stir in flour and
start adding the rest of the flour until the dough is no longer sticky.
Knead until the dough is satiny to the touch.
Shape into ball. Oil bowl, place dough in bowl, and then turn dough
over (so that the oily side is up). Cover and allow to double in bulk.
OLIVE BREAD PALIO
a 1/4 ounce package (2-1/2 teaspoons) active dry yeast
4 cups unbleached all-purpose flour
1/3 cup pureed pitted Kalamata or other brine-cured black olives
(about 30)
1/3 cup white wine
3 Tablespoons olive oil (preferably extra-virgin)
1/4 teaspoon white pepper
3/4 teaspoon salt
In a small bowl proof the yeast in 1/2 cup lukewarm water with 1/2 cup of
the flour for 30 minutes. In a bowl combine the wine, the olive puree, the
oil, the salt, the white pepper, and 1/4 cup water, stir in the yeast
mixture and 2 to 2-1/2 cups of the remaining flour, and combine the dough
well. Knead the dough on a well floured surface, incorporating more of the
remaining flour as necessary to keep it from sticking, for 15 minutes. Put
the dough in a well buttered bowl, turn it to coat it with the butter and
let it rise, covered with plastic wrap, in a warm place for 1 hour, or
until it is double in bulk. Punch down the dough, form it into an oval,
about 8 inches long, and put it on a well buttered baking sheet. Score the
top of the bread diagonally with a sharp knife at 1 inch intervals and let
the bread rise in a warm place for 30 to 40 minutes, or until it is almost
double in bulk. Bake the bread in a preheated 375 degree oven for 35 to 45
minutes, or until it is golden and sounds hollow when tapped, transfer it
to a rack, and let it cool. Makes 1 loaf.