FRENCH BREAD WITH KALAMATA OLIVES AND THYME
Steps:
- Bring milk to simmer in small saucepan. Add butter and sugar; stir until butter melts. Pour mixture into large bowl. Add 1 cup room-temperature water and cool mixture until lukewarm (85°F to 95°F), about 10 minutes. Add yeast; stir to blend. Stir in olives, thyme and salt. Add 1 cup flour. Using wood spoon, stir until flour is incorporated. Add 3 cups flour, 1 cup at a time, and stir vigorously with wood spoon until incorporated after each addition. If necessary, add up to 1/2 cup more flour until dough is smooth and begins to pull away from sides of bowl. Oil large bowl. Transfer dough to bowl; turn to coat with oil. Cover bowl tightly with plastic wrap. For do-ahead version: Chill dough overnight. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
- Position rack in center of oven and preheat to 500°F. Oil large baking sheet. Turn dough out onto floured work surface (to avoid deflating, do not punch down dough and do not knead dough). Divide dough into 2 equal pieces. Gently form (do not knead) each piece into baguette 15 inches long by 2 1/4 to 2 1/2 inches wide (dough will not be smooth). Transfer baguettes to prepared baking sheet, spacing evenly apart. Cover loosely with plastic wrap. Let rise in warm draft-free area until slightly puffed, about 30 minutes for refrigerated dough and 15 minutes for room-temperature dough.
- Brush top of each loaf lightly with egg white. Generously spray inside of oven with water (about 8 sprays); immediately place loaves in oven. Bake 10 minutes. Reduce oven temperature to 400°F and continue to bake until loaves are deep golden and sound hollow when tapped, about 35 minutes. Cool on rack.
NO-KNEAD SKILLET OLIVE BREAD
No-knead skillet olive bread is a very easy to make, no-knead, crusty, and delicious bread packed with marinated olives and garlic.
Provided by Mitch Hendricks
Categories Bread Yeast Bread Recipes
Time 2h35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine water and yeast in a large mixing bowl. Add 1 cup flour and 1/2 tablespoon salt. Stir using a wooden spoon until combined. Stir in olives, reserved herbs and garlic, and garlic powder. Add remaining flour 1 cup at a time, stirring until thoroughly combined. Cover bowl with plastic wrap and set in a warm spot to rise for 1 hour.
- Add 1 tablespoon oil to an 8-inch cast iron skillet and spread to coat bottom and sides. Flour your hands. Remove plastic wrap from bowl and transfer dough to the prepared skillet and shape into a disc. Cover with a kitchen towel and let stand for 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Drizzle remaining oil on top of the loaf and sprinkle with salt and parsley. Score the top of the loaf with a knife.
- Bake in the preheated oven until the top is nicely browned, 30 to 35 minutes.
- Remove bread from oven and turn on to a wire rack to cool before serving, about 20 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 41.8 g, Fat 4.8 g, Fiber 1.7 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 774 mg, Sugar 0.2 g
SHRIMP BATHED IN OLIVE OIL AND LEMON
A simple but lavish bath of olive oil and lemon juice is the Italian way of showing off superfresh seafood. The key, according to Marcella Hazan, is that the dish should never see the inside of a refrigerator, which changes the texture of the seafood and the flavor of the olive oil. She calls for shrimp in this recipe, but the formula also works with squid, clams and meaty fish fillets.
Provided by Julia Moskin
Categories brunch, dinner, easy, lunch, quick, snack, weeknight, seafood, appetizer, main course
Time 20m
Yield 8 to 10 servings as an appetizer, 4 to 6 servings as an entree
Number Of Ingredients 6
Steps:
- Bring a pot of water to a boil, preferably not too deep, so you can watch the shrimp as they cook. Pour the olive oil and lemon juice into a baking or serving dish, preferably a white one to show off the colors of the finished dish.
- Working in a few batches to prevent overcooking, boil the shrimp over high until just firm and opaque, 2 to 3 minutes, removing them to a colander with a slotted spoon. When all the shrimp are cooked, transfer them to the olive oil-lemon bath and gently mix to coat. Sprinkle generously with salt and pepper. The shrimp should be just covered with liquid; pour in more oil as needed. Set aside to cool to room temperature.
- Just before serving, taste and adjust the seasonings with salt and pepper. Sprinkle with parsley and serve with bread, spooning some liquid over each serving.
OLIVE JUICE BREAD
I hate wasting the juice that is packed with black olives since I am such an olive fan. I use the "juice" to make bread. This is my favorite recipe so far.
Provided by death_by_parsnip
Categories Sourdough Breads
Time 2h20m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Add the ingreadients to your bread machine according to its instructions. Add water to the olive juice until you get 1 1/4 cups of liquid. I prefer the rosemary, but it is optional.
- You can either bake the bread in your bread machine or in the oven.
- To bake in the oven, use the dough setting on the bread machine. Place the bread in a greased 9x5 inch loaf pan, cover with a towel and let rise for an extra 30 minutes or so. Bake at 400 degrees for 30 minutes.
Nutrition Facts : Calories 113.7, Fat 0.4, SaturatedFat 0.1, Sodium 291.9, Carbohydrate 23.9, Fiber 1.9, Sugar 0.6, Protein 3.8
OLIVE & ONION QUICK BREAD
I've been baking for over 50 years and I never get tired of trying new recipes for my family, friends and co-workers. Baking actually relaxes me. I feel like an artist creating a masterpiece of love. This savory loaf makes a great gift. -Paula Marchesi, Lenhartsville, PA
Provided by Taste of Home
Time 1h
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Remove from heat., In a large bowl, whisk flour, rosemary, baking soda and salt. In another bowl, whisk eggs, buttermilk and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in 1/4 cup cheese, olives and onion., Transfer to a greased 8x4-in. loaf pan. Bake 40 minutes. Sprinkle remaining cheese over top. Bake until a toothpick inserted in center comes out clean, 5-10 minutes longer. Cool in pan 10 minutes before removing to a wire rack to cool.
Nutrition Facts : Calories 150 calories, Fat 6g fat (2g saturated fat), Cholesterol 41mg cholesterol, Sodium 373mg sodium, Carbohydrate 18g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
OLIVE QUICK BREAD
I found this in a new cookbook from the Visiting Nurses Ass'n. of Central Jersey. Thanks Karen Rossiter!
Provided by Crabbycakes
Categories Quick Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Place rack in lower third of the the oven and preheat to 350F.
- Grease a loaf pan.
- Whisk together the first 5 ingredients.
- In a bowl, whisk eggs, milk, and oil.
- Add the flour mixture and lightly mix together.
- add the nuts and olives.
- Stir until blended.
- Place batter into prepared loaf pan.
- Bake 40 to 45 minutes or until toothpick comes out clean.
- Cool 10 minutes and unmold onto rack.
JUICY TOMATOES WITH PARMESAN-OLIVE BREAD CRUMBS
This mouthwatering salad of ripe, juicy tomatoes is dressed with a quick, vinegary dressing and finished with cheesy, garlicky bread crumbs, which bring pizza flavors to this summery dish. The tomatoes are salted for seasoning, but also to make their sweet juices pool out, creating a saucy base. Made with a combination of Parmesan, olives, garlic, spices and citrus zest, the bread crumbs can be prepared one week in advance. (Store in an airtight container and "refresh" them by warming them in the oven or on a stove-top until crisp and fragrant. Make extra to go on caramelized zucchini pasta or even lemony shrimp and white bean stew) Serve the tomatoes as a grand appetizer, or as a light supper with grilled chicken or steak.
Provided by Christian Reynoso
Categories easy, quick, weeknight, salads and dressings, side dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oven to 325 degrees. Slice larger tomatoes into ½-inch rounds or wedges, and cut smaller tomatoes in half and spread out on a serving platter or individual plates. Season them generously with salt and also black pepper, if you'd like.
- Tear the bread into small, 1-inch pieces, then pulse in a food processor until you have coarse crumbs.
- In a large bowl, combine the bread crumbs, cheese, olives, zest, fennel seeds and red-pepper flakes, if using. Finely grate the garlic into the bowl then add 2 tablespoons olive oil and toss everything together very well.
- Transfer the bread-crumb mixture to a sheet pan and place on a middle rack in the oven. Toast, stirring two or three times, until the crumbs are golden brown, the olives have shriveled slightly and your kitchen starts to smell a little like a pizzeria, 17 to 23 minutes. Let cool completely.
- To serve, drizzle the tomatoes with the vinegar followed by the remaining 4 tablespoons olive oil. Just before you're ready to serve, sprinkle the bread-crumb mixture over the top.
More about "olive juice bread bath recipes"
OLIVE OIL BREAD DIP - THE BEST BREAD DIPPING OIL
From cookingcarnival.com
5/5 (1)Calories 168 per servingCategory Appetizer
- Add Italian seasoning, garlic, basil, red pepper flakes, black pepper, fresh basil, parmesan cheese and salt.
A DOUBLE OLIVE BREAD RECIPE TO MAKE WITH LEFTOVER OLIVE …
From huffpost.com
Author Kelly PaigeEstimated Reading Time 3 mins
STEP-BY-STEP DIRECTIONS ON HOW TO MAKE OLIVE JUICE AT …
From tastessence.com
12 SURPRISING THINGS TO ADD TO YOUR BATH [DIY BATH …
From picklee.com
CRUSTY & RUSTIC OLIVE LOAF BREAD RECIPE (VIDEO!)
From foolproofliving.com
14 OLIVE RECIPES TO USE UP THAT LEFTOVER JAR - TASTE OF …
From tasteofhome.com
9 GENIUS USES FOR OLIVE JUICE (OLIVE BRINE) - SHELF COOKING
From shelfcooking.com
ORANGE JUICE BREAD - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
ROSEMARY OLIVE SOURDOUGH BREAD - FEASTING AT HOME
From feastingathome.com
BREAD DIPPING OIL - MAMA LOVES FOOD
From mamalovesfood.com
MEDITERRANEAN OLIVE BREAD - GOOD DINNER MOM
From gooddinnermom.com
UNUSUAL PICKLE OR OLIVE JUICE BREAD RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
EASY STUFFED OLIVE CHEESE BREAD - SOUTHERN DISCOURSE
From southerndiscourse.com
BLUEBERRY ORANGE JUICE BREAD - JUST A TASTE
From justataste.com
OLIVE BREAD - THE BEST BREAD I'VE EVER BAKED - CLAIRE K CREATIONS
From clairekcreations.com
WHY YOU SHOULDN’T TOSS THE LIQUID IN CANNED OLIVES & ARTICHOKES
From thekitchn.com
OLIVE JUICE BREAD BATH | RECIPE | BREAD, RECIPES, BATH RECIPES
From pinterest.co.uk
OLIVE QUICK BREAD - BELLY FULL
From bellyfull.net
RESTAURANT-STYLE OLIVE OIL AND HERB BREAD DIP
From peasandcrayons.com
25 RECIPES FOR BAKING WITH OLIVE OIL | ALLRECIPES
From allrecipes.com
2-MINUTE TOASTED BREAD WITH OLIVE OIL AND SALT (THE ... - SCRUMMY …
From scrummylane.com
OLIVE OIL BREAD DIP [VIDEO!] - MIDWEST FOODIE
From midwestfoodieblog.com
31 EASY HOMEMADE OATMEAL BATH RECIPES - SUNRISE SPECIALTY
From sunrisespecialty.com
OLIVE JUICE BREAD BATH | RECIPE | BREAD, RECIPES, BATH RECIPES
From pinterest.com
RECIPES – TAGGED "OLIVE BREAD" – HEALTHY HARVEST
From healthyharvests.com
PICKLE JUICE BREAD RECIPE | TASTING TABLE
From tastingtable.com
A DOUBLE OLIVE BREAD RECIPE TO MAKE WITH LEFTOVER OLIVE …
From ca.finance.yahoo.com
ROASTED BLUEBERRY LEMON OLIVE OIL BREAD - ORCHIDS + SWEET TEA
From orchidsandsweettea.com
GARLIC & HERB OLIVE OIL BREAD DIP - YELLOW BLISS ROAD
From yellowblissroad.com
RECIPES WITH OLIVE JUICE (PAGE 1) - FOODFERRET
From foodferret.com
BEST CHINESE FOOD RECIPES: OLIVE JUICE BREAD
From chinesefoodrecipesbook.blogspot.com
EASY OLIVE BREAD RECIPE (NO KNEAD) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
OLIVE GARDEN BREADSTICKS |RECIPE BY LEIGH ANNE WILKES
From yourhomebasedmom.com
OLIVE BRINE BREAD – HEALTHY HARVEST
From healthyharvests.com
SWEET OLIVE OIL QUICK BREAD RECIPE | EPICURIOUS
From epicurious.com
21 OLIVE OIL BREAD DIP RECIPE - SELECTED RECIPES
From selectedrecipe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love