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FareShare Gazette Recipes -- May 2001 - 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 4-05 May 2001
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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 400, bake for 10 minutes.  Reduce oven to 375, 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 400 oven for 10 minutes.  Brush tops of loaves 
with additional olive oil, reduce heat to 375 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
<http://www.fareshare.net>
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