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Receta Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, An
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Ingredientes
- 1 env of yeast, (1/4 oz)
- 1 Tbsp. Extra virgin olive oil
- 1 Tbsp. Sugar
- 1 c. Hot water, (120 degrees F. to 130 degrees F.)
- 1 Tbsp. Salt
- 3 c. Flour, plus 1/4 c. for dusting board
- 1/4 c. Corn meal
- 1/4 c. Extra virgin olive oil
- 1 Tbsp. Garlic, chopped
- 1/2 c. Black olives, minced
- 1/2 c. Roasted pine nuts
- 1 Tbsp. Garlic chopped
- 1/2 c. Sundried tomatoes, minced
- 1/4 c. Minced fresh rosemary
- 1/2 c. Basil, minced
- 2 Tbsp. Cracked black pepper
- 1/2 c. Parmesan Reggiano Cheese
Direcciones
- Complete title: OLIVE AND ROASTED PINE NUT, SUNDRIED TOMATO AND ROSEMARY, AND BASIL, BLACK PEPPER, AND PARMESAN CHEESE BREAD BRAID
- Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl.
- Whisk the hot water into the yeast mix to dissolve. Add in the flavoring ingredients to the liquid mix. Add in the flour and salt. Using a dough hook on low speed, mix the ingredients till moistened. Change the speed to medium and mix till the dough forms a ball and starts to climb the dough hook.
- Turn the dough into a greased bowl and cover. Let rise for about an hour or possibly till double in size. Turn the dough onto a floured surface and punch down.
- Shape the dough into a ball. Roll the ball into an proportionately thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down.
- Then bring the right rope under the new center rope and lay it down. Repeat till the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a hot draft free place till double in size, about 20 min. Sprinkle with flour and bake for 20 to 25 min or possibly till golden. Remove from the oven and brush the braid with extra virgin olive oil and slice.
- Yield: 1 large loaf
