16 July 2012

Garlic and Olive French Bread

Here's a recipe for a great-tasting Garlic and Olive Bread. The texture is soft and tender; just perfect for eating with stews, salads, or just by itself. You can also make some great tasting sandwiches with this bread.
photo of the ingredients for the garlic and olive bread
  • Warm water...1 ½ cups (about 110 degrees)
  • Bread Flour...3-3 ½ cups
  • Yeast...4 tsp.
  • Honey... 2 Tbsp.
  • Salt...1 tsp.(I use onion salt for more flavor)
  • Egg...1
  • Olives...8
  • Minced garlic...2 Tbsp.
  • Baking sheet
  • Parchment paper
Putting it Together
  • Take the olives and mince them. This takes a bit of time, but the easiest way I found, was to cut the olive in half, cut that into very thin slices and then mince. Then repeat
photo of chopping the olives
  • Set your bread machine to the "Mix Dough" setting and then add the yeast, water, and honey. Let proof for about 5 minutes
  • Add 1 cup of flour and then the salt, olives, minced garlic, and egg
  • Start the machine and add the remaining flour ½ cup at a time. Let the machine incorporate the flour before adding more. Once all flour is added, make sure the dough is not too wet or dry (add flour or extra water as needed)
  • Once the dough cycle is complete (about 1 hour 40 minutes), remove dough and gently roll into a ball
Before rising... photo of the olive bread before proofing

After rising... photo of the olive bread after proofing
    • OR remove dough from machine after it is finished kneading- about 20 minutes- and place in a large, oiled, bowl. Cover with oiled plastic wrap and place in a warm area until doubled- about 1 hour), then remove dough, divide into two pieces, and gently roll each into a ball
Photo of dough divided... photo of the dough divided
Photo of dough rolled into balls before their 10 minute rest... photo of the dough rolled into balls
  • Let rest for ten minutes
  • Take the first ball and roll into a roughly 9 x 16 rectangle. The measurements do not need to be precise, they are just to give you a general idea as to the shape and depth of your dough
photo of the dough rolled into a rectangle
  • Starting from the bottom, tightly roll your dough (jelly-roll style) into a log
photo of the dough being rolled into a log
photo of the dough rolled into a log
  • Fold the ends under and crimp
  • Turn bread over and crimp all the seams to seal. If ALL of the edges are not sealed, then it will undo itself during the rising and baking
  • Transfer to parchment-lined baking sheet and place seam side down
  • Repeat with second piece of dough
photo of the bread placed on the parchment on the baking sheet
  • Cover with oiled plastic wrap and let rise in warm place for 30 minutes
  • After rising, preheat oven to 400°
  • Bake for 15 minutes, turning the sheet 180° halfway through
  • When finished, the bread should be nicely browned and have a hollow sound when thumped
photo of the bread after baking
  • Let cool for at least 30 minutes before enjoying

2 comments:

  1. not only does that sound good it looks delicious

    ReplyDelete
  2. Ann: Thanks! This is turning out to be one of my favorites :)

    ReplyDelete

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