To celebrate my home preserved olives which are mature right now, I made crusty olive bread rolls. As promised, I am sharing the recipe and showing you what to do to make the delicious olive bread.
In all my bread making, I use ordinary plain flour, but if you have strong flour for bread, I should think it is better. In my kitchen, the bread is baked in a domestic oven and using baking tins instead of stones.
Olive Bread Rolls
Ingredients
600 g plain flour
13 g dry yeast
1 cup warm water to mix with the yeast
1 teaspoon salt, sugar and oil.
1 cup mixed fresh herbs: oregano, mints, fennel fronds and rosemary
An extra cup of warm water
Extra flour for dusting during kneading
1 cup chopped seeded olives
Method
Dissolve the yeast in warm water, keep aside until frothy
An electric mixer is used, attach the dough hook,
First I mixed the ingredients in an electric mixer and using the
The dough hook to knead it until smooth. Continued to knead by hand, that's
The fun of it, I did it for 10 minutes. You will feel that the gluten is
indeed well developed when the dough is very soft, smooth and it springs back when
You press it. Place in a bowl; cover with a tea towel let it proof for
one hour.
Punch the dough down, now add some chopped seeded olives and shape
as you wish, I made a loaf and eight small rolls. Put in a baking tray,
slash them and let rise again, about 30 minutes.
Bake in a very hot oven at 225 degrees C for 25 minutes for the loaf
and 19 minutes for the rolls.
The Process
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| Mixing all ingredients |
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| Adding a little flour while mixing to make the dough less sticky |
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| After the dough is kneaded for five minutes in a low speed |
The dough becomes soft but less sticky, transfer the money to a floured board to knead by hand for 10 minutes. This part is the best because the fun has begun.
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Knead the dough, use the palm of your hand, push forward and
fold the dough over and push back and forward, do it for eight -10 minutes |
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Feel the dough if the gluten is well developed, press it with your
fingers, and it springs back. Now stop kneading.
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| Roll the dough to make nice round and put in a bowl to proof. |
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The dough is 1273 (almost one and quarter kg) it is big enough
to make bread rolls and a loaf. |
It is a good idea to weigh the dough, you can decide how heavy the loaf is going to be and also for the bread rolls. For eight rolls you may need 560 gr dough, it makes 8, 70 gr for each roll. The rest of the dough is for the loaf.
Place the dough in a bowl, and cover it with a tea towel to proof for one hour, you don't need to put in a warm place.
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| To proof, the dough, cover with a tea towel |
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Approximately after one hour, the dough becomes double.
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Punch the dough down, knead lightly, add the seeded olives, roll and knead to shape the dough to make a large loaf and eight roll
Shaping the dough to a large loaf, place it on a baking tray, let it rise again for 25 -30 minutes.
The olive bread rolls and the large loaf are slashed, and to proof before baking for 25 minutes.
The olive bread and olive rolls are ready to bake, before putting them in oven, brush them with water, and you could sprinkle some flour to have a rustic look, then bake them in a hot oven at 225 degrees C, For the roll bake for 19 minutes, and for the large loaf bake for 29 minutes.
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| Freshly baked olive bread rolls |
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| Freshly baked olive bread, it looks good, and the crust is good too. |
I have a confession to make, I think I put a little too much water which makes the shape of the loaf rather flat instead of along firm loaf with a right height.
They are simply delicious buttered or add some cheeses: feta cheese and any preserved Mediterranean vegetables, or fresh grilled red capsicum, eggplant, mushroom and rocket salad.
Until Next Post
Susy
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