Viewing Single Post From: Mediterranean Bread

Viewing Single Post From: Mediterranean Bread
Silver	Apr 5 2007, 09:38 AM
New Forum member Posts: 11 Group: Members Member #10 Joined: April 4, 2007	Alright...I just made this today and, wow, its delicious. You'll get a workout too from all the kneading but, its definitely worth the taste. 3 1/2 cups all-purpose flour 1 envelope dry yeast 1 tsp salt 1 tbsp coriander seeds, crushed (you can leave these out if you don't have 'em) 2 tsp dried oregano 1 cup warm water 3 tbsp olive oil (plus some extra for greasing) 1 cup black olives, patted dry, pitted, and sliced Step 1: Mix the flour, yeast, salt, seeds, and oregano in a bowl, making a well in the middle. Gradually pour in the water and olive oil, mixing together to make the dough. Step 2: Turn onto a lightly-floured counter and knead for about 10 mins, gradually kneading in the sliced olives. Wash the bowl and coat with olive oil. Step 3: Sape the dough into a ball and put it in the bowl, turning over once. Cover tightly and set aside until it doubles its volume. Step 4: Turn out of the bowl again and knead llightly, shaping into a ball. Place it on a lightly-floured cookie sheet. Cover until it doubles in volume again. Step 5: Cut three slashes in the top of the loaf, lightly sprinkling flour over the loaf. Cook in pre-heated oven for 20 mins at 450 F. Turn the the temp down after 20 mins to 400 F and cook for another 20 mins, or until a hollow sound resontes when tapping the base. Keeps for 3 days if stored in airtight container. ENJOY!


Mediterranean Bread · Side dishes