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Please fave and comment on the original submission here: http://www.furaffinity.net/view/5885236/
Homemade and healthy is
sunspot's sensational kalamata olive bread ready to serve and delight in.
or...Greek olive bread.
disolve 2 packages of yeast into 1 and half cups warm water, and 1/4 teaspoon of the sugar. cover and let rise until doubled in bulk.
in a large mixing bowel, combine 10 cups of Spelt or flour, 5 tablespoons of olive oil, 5 teaspoons of salt, 1 teaspoon of sugar...rub between fingers to break up and mix the oil, and the rest of the dry ingrediants.
make a well in the center, and add the swollen yeast water, knead until well mixed and elastic, slowly adding an additional 1 and half cups water. add 1 cup (or more) parmisain cheese (really, anything youd like), as many Kalamata aolives as you desire ( I add lots), knead it all in. place in a floured bowl, cover and set in a warm place to rise for 2 to 3 hours.
punch down the dough, and knead for a few minutes, divide in half or more, make loaves, cover them and allow to rise some more.
bake for 10 minutes at 450 degrees, then reduce tempreture to 350 for 30 to 35 minutes. brush with butter or olive oil and allow up to 5 minutes to glaze in oven...remove and cool!
I like to serve it hot with a nice sharp Irish cheddar cheese and butter. you can add almost anything to this dough, like I add powdered garlic sometimes (fresh garlic will kill the yeast), or mint, or onions chopped up....ect. its a really versitile bread, and very tastey.
note, the flour bread will rise more then the spelt will, and is less dense then the spelt as well.
enjoy!
Please fave and comment on the original submission here: http://www.furaffinity.net/view/5885236/
Allergy warning – recipe contains dairy products
Homemade and healthy is
sunspot's sensational kalamata olive bread ready to serve and delight in.******************************or...Greek olive bread.
disolve 2 packages of yeast into 1 and half cups warm water, and 1/4 teaspoon of the sugar. cover and let rise until doubled in bulk.
in a large mixing bowel, combine 10 cups of Spelt or flour, 5 tablespoons of olive oil, 5 teaspoons of salt, 1 teaspoon of sugar...rub between fingers to break up and mix the oil, and the rest of the dry ingrediants.
make a well in the center, and add the swollen yeast water, knead until well mixed and elastic, slowly adding an additional 1 and half cups water. add 1 cup (or more) parmisain cheese (really, anything youd like), as many Kalamata aolives as you desire ( I add lots), knead it all in. place in a floured bowl, cover and set in a warm place to rise for 2 to 3 hours.
punch down the dough, and knead for a few minutes, divide in half or more, make loaves, cover them and allow to rise some more.
bake for 10 minutes at 450 degrees, then reduce tempreture to 350 for 30 to 35 minutes. brush with butter or olive oil and allow up to 5 minutes to glaze in oven...remove and cool!
I like to serve it hot with a nice sharp Irish cheddar cheese and butter. you can add almost anything to this dough, like I add powdered garlic sometimes (fresh garlic will kill the yeast), or mint, or onions chopped up....ect. its a really versitile bread, and very tastey.
note, the flour bread will rise more then the spelt will, and is less dense then the spelt as well.
enjoy!
******************************Please fave and comment on the original submission here: http://www.furaffinity.net/view/5885236/
Allergy warning – recipe contains dairy products
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 958px
File Size 178.2 kB
Comments