Kalamata Olive Bread
From trigger 16 years ago
- 30 minutes to make
- Serves 2
This rustic bread is worth the extra effort. The kalamata olives ad enough flavor to enhance the loaf without hiding the overall bread taste.
Ingredients
- Starter: shopping list
- 1 cup warm water 95 degrees F. shopping list
- 2 Teaspoons fresh yeast shopping list
- 1 cup organic flour shopping list
- Dough: shopping list
- 2/3 cups warm water 95 degrees F shopping list
- 3 Tablespoons organic honey shopping list
- 4 tablespoons fresh yeast shopping list
- ¼ cup + 1 Teaspoon organic vegetable shortening shopping list
- 4 ¾ cups organic bread flour shopping list
- 1 Teaspoon salt shopping list
- 1 ¾ cups of kalamata olives, pitted shopping list
How to make it
- To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
- For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket or plastic tub and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.
- Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
- Score the loaves with a sharp knife or a lame held at an angle, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
- Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.
- *Makes 2 loaves
Lame used to slash bread
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Oven lined with baking stone
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The Rating
Reviewed by 13 people-
Ooh how heavenly sounding, just perfect for the fall weather we're starting to have. I don't normally bake bread, but I will have to start for this bread. Excellent job!
angelinaw
in St Louis loved it
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How delicious! I would love to have some butter and feta cheese on it! Well done!
elgab89
in Toronto loved it
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I make this bread about once a month....my mom's family recipe...very similar to this one! High 5, Michael!!
greekgirrrl
in Long Island loved it
Reviews & Comments 13
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