Italianolivebread Recipes

HOMEMADE BLACK OLIVE BREAD

Steps:

• In the standup mixer or large bowl add the lukewarm water and sprinkle the yeast on top, let sit 5-10 minutes then stir to combine. Add the flour, salt and olive oil.
• Knead on speed #1 until just combined, add the chopped olives and knead on speed #2 for 5-6 minutes, until dough is compact and pulls away from the sides of the bowl. The dough should be slightly tacky but not stick to your hands, if needed add a bit more flour ½ tablespoon at a time.
• Place the dough on a floured flat surface and knead a few times to form a ball, place in a lightly oiled bowl, roll the dough to cover lightly with the oil, cover the bowl and let rise in a warm draft free area approximately 2 hours or doubled in bulk.
• Place the dough on a lightly floured flat surface and knead a few times, roughly flatten the dough then fold it into the desired shape, sprinkle with flour (rice, semolina or bread/all purpose). Cover the dough and let rise 30-60 minutes* in a warm draft free area.
• Pre heat the oven to 425° (220° celsius). If using a pizza stone or upside down cookie sheet place in the oven while it is pre-heating. Place an empty cake pan in the bottom of the oven.
• Score the dough, place the dough on the cookie sheet or pizza stone (be careful it will be very hot), add a cup of boiling water to the pan and bake. If using a dutch oven, place the bread on parchment paper and place in the pot (no need to pre-heat it) score, cover and bake.
• Bake for approximately 30 minutes for the cookie sheet and pizza stone, 25-30 minutes in the dutch oven, then remove the lid and bake for another 15-20 minutes. Enjoy!

ITALIAN OLIVE BREAD

Steps:

• In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
• Form a well in the flour and pour in the hot water.
• With a wooden spoon, pull flour into the water to form a batter.
• Break the eggs and drop into the batter.
• Vigorously stir the eggs and batter together till the eggs have been absorbed.
• Cut the butter into 2 or 3 pieces and drop into the mixture.
• With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
• Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
• The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
• Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
• Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
• First rising:.
• Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
• Shaping:.
• Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
• Punch down the dough and turn onto the floured work surface.
• Pat and push the dough into a 14 inch square.
• Allow it to relax for 3-4 minutes before scattering the olives.
• Press the olives lightly into the dough.
• Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
• Tuck the open ends of the dough under to make a smooth surface.
• Pat the loaf to flatten and shape into an oval about 2 inches thick.
• Second rising:.
• Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
• Preheat oven to 350 20 minutes before baking.
• Uncover the loaf and brush with beaten egg yolk.
• Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
• Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.

BASIC ITALIAN BREAD

Steps:

• Place the water and yeast in the bowl of an electric mixer and allow the yeast to bloom for about 5 minutes. Using a dough hook attachment, add the flour and sugar to the water and mix on low speed until a dough starts to form. Drizzle the oil and salt into the dough and beat on medium speed for 8 to 10 minutes, or until a smooth, firm, elastic dough is formed.
• Transfer the dough to a lightly oiled bowl and spray the dough with a thin coating of cooking spray. Wrap the bowl with plastic wrap and set aside to proof in a warm, draft-free place for 11/2 hours or until doubled in size. Remove the plastic wrap, punch down and flatten the rounded dough with the heel of your hand. Roll the dough up tightly, sealing the seam well after each roll. The dough should be elongated and oval-shaped, with tapered and rounded (not pointed) ends.
• Preheat the oven lined with a pizza stone to 425 degrees F. Alternately, an inverted baking sheet may be used in place of a pizza stone.
• Place the dough on a baker's peel heavily dusted with semolina flour, or cornmeal, or alternately on an inverted baking sheet. Allow the dough to proof, loosely covered with a damp towel, for 30 minutes, or until doubled in size. Brush the dough with the egg white and sprinkle the sesame seeds over the top. Using a razor blade or sharp knife, score 3 (1/4-inch deep) slashes across the top of the dough at a 45 degree angle.
• Spray the dough generously with water from a water bottle and place in the oven on the baking stone. Immediately close the oven and bake for 3 minutes. Open the oven door and spray the dough again with the water bottle. Close the oven door and bake for an additional 3 minutes before spraying the dough for a third time (the spraying of the dough will ensure a crisp golden brown crust). Bake the dough for 45 minutes, or until a hollow thud is heard when the bread is whacked with the bowl of a wooden spoon. Allow the bread to cool slightly before serving.

ITALIAN FLATBREADS

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

MOM'S ITALIAN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a floured surface; divide in half. Shape each portion into a loaf. Place each loaf seam side down on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. , Meanwhile, preheat oven to 400°. With a sharp knife, make 4 shallow slashes across top of each loaf. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool.

MAMA D'S ITALIAN BREAD

Steps:

• Add the sugar and yeast to the warm water and let proof.
• Stir in 4 cups of flour and beat until smooth. Cover and let rest for 15 minutes.
• Beat in the salt and then add enough remaining flour to make a stiff dough. Knead until as soft and smooth as a bambino's behind. Turn in a greased bowl, cover, and let double in size. (I put it in the oven with the light on - perfect rising temperature.)
• Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise.
• Once doubled again, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with corn meal. Place the bread on the sheets, cover with a towel, and let rise.
• Once risen, mist with water and place in a preheated 450 degrees F (230 degrees C) oven. Mist loaves with water and turn occasionally while they bake. Bread is done when golden brown and sounds hollow when tapped on the bottom.

ITALIAN OLIVE BREAD

Steps:

• Add ingredients into breadmachine pan in order recommended by manufacturer.
• Choose basic cycle, and press start.
• Add olives at the add-in beep, or 5 minutes before the end of the final knead.