Ingredients
3 cups of flour (keep
extra flour on the side for kneading)
1 1/2 cups of warm
water
6 oz of black olives
cut into small pieces
3 tablespoons of
olive oil
2 tablespoons of
thyme
1 tablespoon of dry
yeast
1 teaspoon of sugar
1 teaspoon of salt
Directions
Activating yeast:
Dilute the dry yeast with the sugar and 3 tablespoons of warm water. Let the
yeast mixture rest for 5 minutes. The yeast is active if the mixture expands
and bubbles up.
Making the dough:
2- Add the water,
olive oil, thyme, and salt to the yeast mixture.
3- Gradually add the
flour to the mixture until the flour is completely diluted. You will end up
with a sticky dough.
4- Add the olives to
the dough.
5- Cover the dough
and let it rest in a warm place for 30 minutes.
Kneading the dough:
6- After 30 minutes,
the dough doubles in volume. Sprinkle generously flour on your working area and
place the dough over it.
7- Sprinkle the dough
with flour and knead for the next 10 minutes using the palm of your hand. Add
flour to the dough when needed until you end up with a malleable non-sticky
dough.
8- Shape your breads.
You can make round breads by flattening a ball of dough the size of your fist.
To make French Baguette, flatten the dough into a disk using a rolling pin,
then wrap the disk into a roll.
9- Transfer the
breads into a baking pan covered with parchment paper.
10- Cover the breads
and let them rest in a warm place for 30 minutes.
Baking the breads:
11- Preheat your oven
to 420 F degrees.
12- Place your baking
pan in the lower third of the oven and let them bake for 30 minutes or until
done.
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