Easy olive bread
G1's current favourite recipe! Hardly any kneading, but it's best made in the evening and cooked the following morning. At least, that's the timing that works best for us!
3 cups bread flour
0.25 tsp dry yeast
1 tsp salt
1.5 cups sliced olives, rinsed and patted dry
1.5 cups lukewarm water
Mix the flour, yeast and salt together in a large bowl. Add the olives, and stir until coated. Stir in the water until well combined. Cover with plastic wrap and leave overnight (8-12 hours).
Sprinkle a half cup of flour on the worktop. Turn the dough out on it, and briefly knead gently - a few times is enough. Return to the bowl and cover again. Leave for another hour.
Place a Le Creuset-style casserole in the oven (I use a shallow 30cm one), and preheat to 500F/260C. Turn the temperature down to 450F/230C, and tip the bread dough into the casserole. Cover and bake for 30 mins. Remove the lid, and bake for another 15 mins.
Cool in the casserole for 10 mins, then on a cooling rack. This entry was originally posted at http://gurrier.dreamwidth.org/87769.html. Please comment there using OpenID.
3 cups bread flour
0.25 tsp dry yeast
1 tsp salt
1.5 cups sliced olives, rinsed and patted dry
1.5 cups lukewarm water
Mix the flour, yeast and salt together in a large bowl. Add the olives, and stir until coated. Stir in the water until well combined. Cover with plastic wrap and leave overnight (8-12 hours).
Sprinkle a half cup of flour on the worktop. Turn the dough out on it, and briefly knead gently - a few times is enough. Return to the bowl and cover again. Leave for another hour.
Place a Le Creuset-style casserole in the oven (I use a shallow 30cm one), and preheat to 500F/260C. Turn the temperature down to 450F/230C, and tip the bread dough into the casserole. Cover and bake for 30 mins. Remove the lid, and bake for another 15 mins.
Cool in the casserole for 10 mins, then on a cooling rack. This entry was originally posted at http://gurrier.dreamwidth.org/87769.html. Please comment there using OpenID.