1/3 Photos of Italian Olive Bread
1 hr 10 mins
pattikay in L.A.'s Note:
From Bernard Clayton's Complete Book of Breads. This is beautiful to look at and delicious to eat. It is always a big hit wherever I take it. Prep time does not include rising time.
My Private Note
Units: US | Metric
- 1In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
- 2Form a well in the flour and pour in the hot water.
- 3With a wooden spoon, pull flour into the water to form a batter.
- 4Break the eggs and drop into the batter.
- 5Vigorously stir the eggs and batter together till the eggs have been absorbed.
- 6Cut the butter into 2 or 3 pieces and drop into the mixture.
- 7With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
- 8Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
- 9The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
- 10Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
- 11Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
- 12First rising:.
- 13Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
- 15Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
- 16Punch down the dough and turn onto the floured work surface.
- 17Pat and push the dough into a 14 inch square.
- 18Allow it to relax for 3-4 minutes before scattering the olives.
- 19Press the olives lightly into the dough.
- 20Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
- 21Tuck the open ends of the dough under to make a smooth surface.
- 22Pat the loaf to flatten and shape into an oval about 2 inches thick.
- 23Second rising:.
- 24Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
- 25Preheat oven to 350 20 minutes before baking.
- 26Uncover the loaf and brush with beaten egg yolk.
- 27Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
- 28Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Italian Olive Bread
Serving Size: 1 (670 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 1942.0
- Calories from Fat 636
- Total Fat 70.6 g
- Saturated Fat 35.2 g
- Cholesterol 733.8 mg
- Sodium 3398.0 mg
- Total Carbohydrate 272.6 g
- Dietary Fiber 12.4 g
- Sugars 26.9 g
- Protein 51.7 g
The following items or measurements are not included:
pimento stuffed olives