New Years Day 2 years ago I ventured out to the fancy grocery store in search of some exceptional ingredients for a GREAT meal to start of the new year.
Among the swordfish, fresh salad and expertly prepared sides was the most delicious bread I had ever put in my mouth Hubble and Hudson's Olive Bread.
I was in love. Then and their my quest to perfect this delectable bread started.
My first attempt for Reese's birthday consisted of coaxing, prodding, practically PLEADING with the yeast to rise and rock hard black crust... although I will say the inside actually was pretty tasty.
With head hung low I hung up my apron as a baker and stuck to the sauté pan.
As part of my summer bucket list I decided I was going to attempt the battle with yeast again.
I thought the final product actually turned out pretty great... not to mention I might have little out a little squeal when I realized I hadn't completely messed up the yeast!
- 3 cups bread flour (13.5oz)
- 1 tablespoon sugar
- 1 tablespoon salt
- 1 tablespoon active dry yeast
- 1 egg
- 6 oz warm water (100F)
- 2 oz olive oil
- 2 tablespoons fresh rosemary
- 1 cup pitted olives
- Dissolve the yeast in the warm water.
- Combine beaten egg, olive oil, sugar, rosemary and olives and add the yeast/water mixture.
- Add flour and knead for 5 minutes.
- Let the dough rest for 15 minutes.
- Add salt and knead for another 5 minutes.
- Place dough in bowl greased with olive oil. Cover. Let rise for one hour in a warm spot (90F).
- Remove the dough. Knead it a bit. Form it into a ball and place on parchment paper.
- Loosely cover with a towel and place it in a warm spot (90F) for 30 min.
- Pre-heat the oven for one hour at 400F.
- Slash the top of the loaf before baking. Bake for 45 minutes or so on a pizza stone or in a cloche until the loaf registers 180F in the center.
** I didn't have a pizza stone or a cloche so I baked the bread on a cookie sheet with a pan of water on the rack below and a foil tent removing the foil tent after the first 20 mins.
11. Remove from the oven and allow to cool for two hours or so before eating.
Check out the original source for other GREAT tips and reasons for doing thing like salting and resting!
Last night we ate it with olive oil and balsamic vingar, and I plan on making a panni with the bread tonight!!