marsha-tbay
Well-known member
Chipotle Olive Bread
Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeño pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeño instead.
Servings: 1 loaf, or 16 slices
Pinch granulated sugar
3/4 cup (175 mL) warm water
2-1/2 tsp (12 mL) active dry yeast
3/4 cup (175 mL) milk
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) minced chipotle pepper
4-1/4 cups (1.05 L) all-purpose flour
1 tsp (5 mL) salt
1/2 cup (125 mL) chopped green olives
Cornmeal
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and
chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about
8 minutes.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled
in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball.
Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C).
Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in center of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack.
(Make-ahead: Store in plastic bag at room
temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
Canadian Living
rcpdame/grammy
Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeño pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeño instead.
Servings: 1 loaf, or 16 slices
Pinch granulated sugar
3/4 cup (175 mL) warm water
2-1/2 tsp (12 mL) active dry yeast
3/4 cup (175 mL) milk
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) minced chipotle pepper
4-1/4 cups (1.05 L) all-purpose flour
1 tsp (5 mL) salt
1/2 cup (125 mL) chopped green olives
Cornmeal
In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and
chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.
Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about
8 minutes.
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled
in bulk, about 1-1/2 hours.
Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball.
Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.
Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C).
Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in center of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack.
(Make-ahead: Store in plastic bag at room
temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)
Canadian Living
rcpdame/grammy