Esta es una exhibición prevé de cómo se va ver la receta de 'Olive And Rosemary Bread' imprimido.

Receta Olive And Rosemary Bread
by Global Cookbook

Olive And Rosemary Bread
Calificación: 0/5
Avg. 0/5 0 votos
 
  Raciónes: 4

Ingredientes

  • 1 pkt Active dry yeast
  • 2 c. Hot water, 110 to 115 F
  • 2 Tbsp. Sugar
  • 4 c. Bread flour, unsifted
  • 1/4 c. Green olives, pitted
  • 1/4 c. Olives, jumbo, oil cured, pitted
  • 2 Tbsp. Dry rosemary
  • 1/2 tsp Salt
  • 1 Tbsp. Extra virgin olive oil

Direcciones

  1. In large bowl, sprinkle yeast into 1/2 c. water. Stir in the sugar and let mix stand till foamy-about 5 min.
  2. With wooden spoon, beat 3 1/2 c. flour, remaining 1 1/2 c. water, and the olives, rosemary, and salt into yeast mix till combined.
  3. Turn dough out onto lightly floured surface. Knead dough, adding remaining flour as mecessary to prevent sticking, till smooth and elastic-about 10 min.
  4. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in hot place till double in size-about 1 1/2 hrs.
  5. Lightly grease 2 baking sheets. Divide dough into quarters; shape each quarter into 8- by 3-inch loaf. Place 2 loves on each greased sheet; cover loosely with clean cloth and let rise in hot place till double in size-about 40 min.
  6. Heat oven to 400 F. When loaves have doubled, brush tops with extra virgin olive oil.
  7. Bake 25 to 30 min or possibly till lightly browned and loaves sound hollow when tapped on top. Cold in wire rack at least 10 min before serving.
  8. NOTES : Diners at Cafe Juanita look forward to the hot, fresh-baked loav= es of this herb-and-olive-flecked bread, one of the restaurant's specialt= ies.