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Olive Bread Part 2 Abm

Olive Bread Part 2 Abm recipe image
This hearty olive bread is a celebration of rustic baking, combining a tangy overnight yeast batter with robust, firm olives. The dough is kept wet for a tender crumb and an open texture, while the olives provide bursts of salty, briny flavor in every bite. Perfect for slicing with butter or serving alongside soups and salads, this vegan bread brings a homemade, international flair to your table. It requires patience for the overnight rise, but the result is a deeply flavorful loaf that pairs beautifully with any meal. Use firm olives to prevent them from dissolving into the dough, ensuring distinct flavor and texture. A wonderful weekend project for bread enthusiasts.
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 13300.0
Dietary: Vegan, Vegetarian
Description
This hearty olive bread is a celebration of rustic baking, combining a tangy overnight yeast batter with robust, firm olives. The dough is kept wet for a tender crumb and an open texture, while the olives provide bursts of salty, briny flavor in every bite. Perfect for slicing with butter or serving alongside soups and salads, this vegan bread brings a homemade, international flair to your table. It requires patience for the overnight rise, but the result is a deeply flavorful loaf that pairs beautifully with any meal. Use firm olives to prevent them from dissolving into the dough, ensuring distinct flavor and texture. A wonderful weekend project for bread enthusiasts.
Ingredients
  • 1 package fresh or dried yeast
  • 1/4 cup tap water
  • 1/4 tsp sugar
  • 1 cup all-purpose flour
  • 1 cup water
  • 6 to 6.5 cups all-purpose flour, for dough
  • 1 cup firm olives, chopped
Directions
  1. 1
    Crumble or sprinkle the yeast over 1/4 cup of tap water in a 1-cup measure.
  2. 2
    Whisk in the sugar and let sit for several minutes until the mixture begins to foam.
  3. 3
    Whisk the yeast mixture again, then scrape it into a 2-quart glass or plastic container.
  4. 4
    Whisk in 1 cup of flour, then add 1 cup of water to create a mixture with the consistency of pancake batter.
  5. 5
    Set the container uncovered at room temperature for several hours, until it foams and produces heavy bubbles.
  6. 6
    Stir the batter up and leave it uncovered overnight to ferment.
  7. 7
    In the bowl of a stand mixer, combine the overnight batter with the remaining flour and water, adding flour gradually until a wet, shaggy dough forms.
  8. 8
    Knead the dough using a dough hook until it becomes smooth and elastic, about 10-15 minutes.
  9. 9
    Fold in the chopped firm olives evenly throughout the dough.
  10. 10
    Turn the dough out onto a floured surface and shape into two loaves.
  11. 11
    Place loaves on a baking sheet lined with parchment paper and let rise until doubled in size, about 1-2 hours.
  12. 12
    Preheat oven to 400&# 194;°F (200ðC).
  13. 13
    Bake loaves for 35-45 minutes, or until golden brown and hollow-sounding when tapped on the bottom.
  14. 14
    Remove bread to a rack to cool completely before slicing.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 13300.0kcal
% Daily Value *
Total Fat 160.0g247%
Saturated Fat 30.0g150%
Cholesterol 0.0mg0%
Sodium 24550.0mg1023%
Total Carbohydrate 2450.0g817%
Dietary Fiber 135.0g540%
Sugars 250.0g
Protein 450.0g900%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: olive bread, overnight starter, vegan bread, yeast batter, sourdough alternative, rustic bread, homemade bread, international cuisine, firm olives, wet dough, bread baking, yeast recipe, loaf, artisan bread, flavorful bread, kitchenaid recipe
Read it online: https://www.chefs-mate.com/recipe/olive-bread-part-2-abm/