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Breads, Dough's |
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INGREDIENTS:
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2
1/2 cps bread flour
1 tbs instant active dry yeast
2 tsp sugar
1 tsp salt
1/2 cp milk warmed to 100 degrees F
1/2 cp water warmed to 100 degrees F
1/4 cp quality extra-virgin olive
oil, plus one tbs
1/3 cp pitted chopped Nicoise or Kalamata olives
1 tsp large flaked salt for
sprinkling
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DIRECTIONS:
Make
the dough: In a food processor fitted with metal blade, pulse to
combine flour, yeast, sugar, and salt. Add the milk, water, and
1/4 cp olive oil and process until the dough comes together to
form a ball. Process for 45 more seconds and turn dough out onto a
lightly floured work surface. Knead dough until smooth and elastic
and form into a ball.
Proof the dough: Coat a large bowl with remaining tbs of
olive oil and turn to coat all sides. Cover the bowl with a clean,
damp kitchen towel and let rise in a warm, draft-free place until
doubled in size -- about 1 hour. Punch the dough down and turn it
out onto a lightly floured work surface. Press the dough into a
rectangle and sprinkle with olives.
Fold each corner into the center to form an envelope and knead
olives into the dough.
Re-form into a ball, cover with the damp towel, and let rest for
15 minutes.
Form the loaves: Place a baking stone in the middle of the oven
and preheat to 375 degrees F for 30 minutes (to thoroughly heat
the stone). Divide the dough into two equal pieces.
On a lightly floured surface, use a rolling pin to shape each half
into an 8- by 10-inch rectangle. Place each rectangle on a
parchment-lined baking sheet. Cut 6 to 8 slashes through the dough
to form a pattern (e.g., a tree, starburst, or sun-flower). Open
the slits by pulling them apart with your fingers, coat each top
with 1 tbs of olive oil, and let rise -- 20 to 40 minutes.
Dough will be puffy and spring back slowly when lightly pressed
with a finger.
Bake the loaves: If using, sprinkle salt over each loaf and slide
loaves (and the parchment underneath) onto the baking stone. Bake
until golden brown -- 15 to 20 minutes. Cool on a rack. Serve at
room temperature.
Store in an airtight container.
Yield: 1 Loaf 12 servings.
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