Friday, January 14, 2011

Herb and Olive Loaf

This isn't the first bread I made. But it was the one that really inspired me to start the blog. It was based off a recipe in The Silver Palate New Basics Cookbook, published back when I was 4. This book is a classic though and the recipes don't seem dated.

The bread was originally a rosemary and olive loaf, but I didn't have any rosemary so I substituted some dried Herbes de Provence. And I went a bit heavy handed with the cracked black pepper. It's got alot going on, but the flavors work well. Bright, rich, and peppery. The texture is great with a nice crispy crust. I think it'd be delish with some fig jam. See below for my version of this recipe.

All that's left of the loaf.

Herb and Olive Loaf
1 1/4 t active dry yeast
1 c warm water
1/4 c + 1 T cornmeal
1 1/2 t olive oil
1/3 c chopped onion
1/3 c pitted and halved kalamatta olives
1 T Herbes de Provence
2 t cracked black pepper
1 t salt
1 T sugar
1 c whole wheat Flour
1 - 1 3/4 c All-Purpose flour

Dissolve yeast in water in a large bowl, about 5 min.
Add remaining ingredients except 1 T of cornmeal and 3/4 c of all-Purpose flour.
Stir with wooden spoon to combine. Move dough to lightly floured surface and kneed to 2-3 min, incorporating remaining flour until a workable dough is formed. Let rest for 10 min. Kneed for 8- 10 min until dough is smooth and elastic, adding flour to  surface to keep from sticking. Form into a ball
Oil a large bowl and turn dough in it to keep from sticking. Cover with kitchen towel and put in a warm place. Let rise till doubled, about 1.5 hrs.
Punch the dough down and form into a  round loaf. Sprinkle baking sheet with remaining cornmeal and put loaf, seem side down on sheet. Cover with towel and let rise until doubled for about 45 min - 1 hr.
Bake in a 350° F oven for 45 min until browned. It should sound hollow when you tap it. Set on a wire rack to cool (or slice and enjoy warm).
Makes one loaf.

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