*  Exported from  MasterCook  *
 
                               Olive Bread
 
 Recipe By     : Cooking with Master Chefs
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       c            Bread flour -- a little more
                         -if needed
    2       ts           Raw wheat germ
    2       ts           Fragrant dried thyme,
                         -coarsely ground
    1 1/3   c            Grape starter
    2       c            Tap water, 70 degrees F
    1       tb           Salt
    1       c            Greek Kalamata olives,
                         -pitted and roughly
                         -chopped
    1       c            Oil cured olives, pitted
                         -and roughly chopped
    1       tb           Active dry yeast
 
   Special equipment suggested: A food processor fitted
   with a steel blade (if your machine is too small for
   the proportions here, make the dough in two batches
   and combine them for the final hand-kneading) A dough
   scraper A 2X2 foot wooden, plastic, or marble work
   board surface Two wicker baskets about 10 across and
   4 deep, lined with a clean dry cloth and lightly
   floured An instant meat thermometer A bread peel A
   pizza stone or ceramic bread tiles (you will find
   these in most good cookware departments, gourmet shops
   and catalogs)
   
   MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure
   the flour, wheat germ, thyme, and starter into the
   bowl of the processor. Add the optional dissolved
   yeast only if your starter was not fully alive
   ~-bubbly throughout--after its final feeding. (If you
   are using the yeast-batter alternative, you will not
   need the additional yeast.) Start the machine and
   slowly pour in the water, then the salt. Process until
   the dough masses and balls up and rotates under the
   cover for 10 to 15 revolutions. Uncover the processor
   bowl and inspect the dough; it should be fairly
   smooth, soft and a bit sticky when squeezed between
   thumb and finger. (If too wet and sticky, sprinkle in
   and process briefly a tablespoon or so of flour; if
   too stiff, process in droplets of water.)
   
   SECOND MACHINE KNEADING: Let the dough rest 5 to 10
   minutes, allowing the flour particles to absorb the
   liquid. Proces again for 15 to 20 revolutions, then
   uncover the machine.
   
   ADDING THE OLIVES AND PREPARATION FOR HAND KNEADING:
   Add the olives to the machine, and process into the
   dough with short on-off spurts. You just want to
   incorporate the olives, not chop them. Turn the dough
   onto a lightly floured board and knead by hand for
   several turns to be sure the olives are well
   incorporated, and that the dough is smooth. Divide in
   half with the scraper. Tuck all sides of each piece
   under itself and roate the dough briefly with your
   palms to form a ball shape. Cover with a clean, dry
   cloth and let the dough rest on the board for 15
   minutes.
   
   FORMING THE DOUGH: One at a time, with the pams of
   your hands roll each ball of dough around, pulling the
   bottom against the board, creating tension to stretch
   the covering “skin” smoothly over the entire surface
   of the dough. If more tension is needed, spritz the
   surface of the dough with a little water. Cupping your
   hands around the ball and using pressure against the
   board, continue rotating until the ball is uniformly
   smooth, with no blisters or breaks. Turn the ball
   over, pinch the center of the bottom together to seal,
   and place pinched side down in a floured basket.
   
   LETTING THE DOUGH RISE--2 hours: Leave the baskets
   uncovered at room temperature for 1 1/2 to 2 hours, or
   until the dough has started to rise. Enclose each
   basket in plastic wrap and refrigerate overnight.
 
   Get your dough out of the fridge and let it come to 
   room temperature (about 72 to 74 degrees) a regular 
   meat thermometer will be the best way to verify the 
   dough temperature.
 
   Preheat your oven to 350 degrees
 
   Turn the bread out gently into the peel (regular baking 
   parchment paper) we are going to score the bread with a 
   razor blade or a “very sharp” knife, this is for both 
   decorative purposes and to provide the opening that 
   guides the bread as it grows its final time in the oven.
 
   Spray water onto the oven to get a lot of moisture in 
   there before placing the bread, a couple of squeezes 
   should do, close the door right away to trap the 
   moisture in (for those that don't know how to spray the 
   oven you use an applicator like the one your hair stylist 
   uses to spray a mist of water on your hair)
 
   Bake for approximately 45 minutes time it varies depending 
   on your oven electric, gas, etc..
 
   What you want is a brown crusty loaf that sounds hollow 
   when you tap it on the bottom with your finger.  It should 
   have a chewy texture on the inside despite it’s hard crust
   Good Luck 
   
   Posted 12-01-93 by RICHARD TAYLOR on F-Cooking
   
   MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS,
   CI$ 71511,2253, Internet sylvia.steiger@lunatic.com,
   moderator of GT Cookbook and PlanoNet Lowfat &
   Luscious echoes
 
 
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