I don’t know about you, but the smell of freshly baked bread is an indulgence of the highest order (next to eating said bread of course!). The making of a good loaf of bread requires a lot of practice, experience and understanding of the process of bread-making. When done right, you get a delightfully fluffy loaf that has just the right amount of chew to it with a beautiful golden crust all around.
This Mediterranean-themed flavour combination of sun-dried tomato with olives gives the bread a beautifully strong yet complementary flavour profile that makes it a specialty item in any kitchen. This type of bread would do very well in making savoury sandwiches, accompaniments for soups or my personal favourite, with a little bit of balsamic vinegar and extra virgin olive oil.
Now this is a recipe that might be difficult to master in your first go, mostly because of the different techniques that you’ll have to use to make the bread. I’ll provide a useful link at every part of the instruction that requires skills that I cannot show via a photo. I’m thinking, its time that I start a YouTube channel.
Makes 2 loaves of bread
Equipment Needed: Stand Mixer, 2 Loaf Pans (8 1/2 in. x 4 1/2 in. x 2 1/2 in.)
- 3 cups of water
- 3 tablespoons of butter (melted)
- 3 tablespoons of extra virgin olive oil
- 1/3 cup of oil-packed sun-dried tomatoes (sliced)
- 1 can of sliced olives (375 mL, drained)
- 2 tablespoons of quick-rise yeast
- 1 1/4 teaspoon of salt
- 2 tablespoons of sugar
- 5 cups of all-purpose flour
- 2 eggs
- In you stand mixer bowl, put 2 1/2 cups of all-purpose flour, with your salt, sugar and yeast and mix well.
- Create a well in the middle of the dry ingredients
- Heat up your water to 135 degrees Fahrenheit with the sliced sun-dried tomatoes and mix together with your oil, butter and eggs
- Pour the water mixture into the flour well and mix with the paddle mixer for 6 minutes (from low speed in the beginning then to medium), until the gluten starts forming.
- Take the paddle mixer off, scrape off the excess that is stuck on the paddle.
- Put 1 cup of all-purpose flour in the mix and now attach the hook mixer.
- On a low-speed, let the hook beat for 3 minutes and then on medium-high for another 2 minutes
- Add 1/4 cup of flour with the mixer at low speed until the flour is well incorporated.
- Mix the dough at a medium speed for 30 seconds
- Repeat step 8 & 9 until the dough ball clings on the hook mixer in a ball like shape and cleans off the sides of the bowl.
- Take the dough ball onto a well floured surface and knead until the dough ball holds together (how to?)
- Put the dough in a bowl and cover with a moist towel and place in a room temperature spot with no draft and let it sit until it has doubled in size (1 hour should be a good point in which you check the dough)
- Punch out the air trapped in the dough and take it out onto a well-floured surface.
- Roll out the dough to a half-inch thickness and spread the olives evenly.
- Take an edge of the dough and roll it up as you would a roulade and then form the dough into a ball.
- Split the dough into half and flatten out the dough into a loaf shape and put it into your well greased pan
- Cover both the loaves with a moist towel and let the second proof (tips)happen for about 25-30 minutes or until it has doubled in size
- Preheat the oven to 380 degrees Fahrenheit and bake for about 30-35 minutes until the bread loaf is golden brown and it sounds hollow when you tap it.
-The Piquey Eater
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