Thursday, April 01, 2010

Home Baked Mediterranean Olive Bread Revisited


I had a really good day off today.  I got charged up after visiting and reading some of the other food bloggers' adventures in baking.  So, I decided to prepare three different types of bread.  I revisited our family favorite Mediterranean Olive Bread that I learned in class.  I am not in particular fond of my High Gluten flour that I bought.  It seems to make my bread texture to come out translucent in the past baking ...  I just skipped the 2nd 1 lb portion of it and just use the bread flour.
There are two challenges I want to complete in this baking - "No Knead" bread and how many days will it keep without becoming rock hard - this is achieved by adding the special ingredients I learned from some of the dear food bloggers.  (They are really great bakers!!  I am so proud of them--Happy Home Bakers, Angie's, Sea Dragon, etc, etc.)  Normally, kneading is required to make this bread - to build gluten.  Since one other bread that I am making is the infamous "No Knead Bread" recipe that my friend Debra shared with me, I want to see if the Olive Bread would turn out just as fine.
I weighed all ingredients and mixed them all together in my extra large bowl with spoon, including the new 'secret' ingredients.... ha, ha,,, when you find out what it is, you will be so mind boggled--What! that?  that's not secret? is it?  Your mom must have forgotten to pass it down.  Then, I covered it to let it rise.  After the 1st rise, then, I completed the kneading with hands.  Portion it into thirds - rather than into two's (the full recipe makes 4 loaves and I used half batch) because I got three special munchkins to give to.  The result:  very good.
(*Double Click on the image to enlarge.)

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