Prep 30 mins
Cook 40 mins
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.
- 2 1⁄2-3 cups flour
- 2 1⁄4 teaspoons yeast (1 pkg)
- 2 tablespoons sugar
- 1 teaspoon salt
- 1⁄3 cup hot water
- 2 eggs
- 1⁄4 cup butter, room temperature
- 1⁄2 cup green pimento stuffed olive
- 1⁄2 cup pitted ripe black olives (or other olive of choice)
- 1 egg yolk, beaten
- In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
- Form a well in the flour and pour in the hot water.
- With a wooden spoon, pull flour into the water to form a batter.
- Break the eggs and drop into the batter.
- Vigorously stir the eggs and batter together till the eggs have been absorbed.
- Cut the butter into 2 or 3 pieces and drop into the mixture.
- With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
- Stir 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.
- The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
- Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
- Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
- First rising:.
- Place 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).
- Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
- Punch down the dough and turn onto the floured work surface.
- Pat and push the dough into a 14 inch square.
- Allow it to relax for 3-4 minutes before scattering the olives.
- Press the olives lightly into the dough.
- Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
- Tuck the open ends of the dough under to make a smooth surface.
- Pat the loaf to flatten and shape into an oval about 2 inches thick.
- Second rising:.
- Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
- Preheat oven to 350 20 minutes before baking.
- Uncover the loaf and brush with beaten egg yolk.
- Bake 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).
- Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.
This is such a pretty loaf of bread! I used a bread machine to mix the dough and then proceeded from step #15 by hand. The only thing I did differently was to top the bread before baking with a sprinkle of grated parmesan cheese. I served this with Chicken Pasta Salad for a light lunch. Made for ZWT4.
I enjoyed making this pretty olive loaf. I made a few substitutions: I subbed Splenda in place of sugar and used 2 egg whites + 1 whole egg to reduce the sugar and fat content of the loaf. I also subbed in one cup of wheat flour. I used instant yeast and bread flour in place of all purpose flour and didn't have any trouble with rising. I also decided to make two small loaves instead of one large. I think next time I might try gently kneading the olives into the dough instead of rolling the loaf to get them to spread out more evenly. I thinly cut the baguettes and served with spinach and artichoke dipping oil. Tasted great!
Very nice substantial loaf of bread with a delicious rolled filling. Egg glaze casts a lovely shine! We had ours with clam chowder. The recipe was unusual in the way it was put together. Usually the liquids are mixed with the yeast first and a bit of the sugar to jump-start the yeast. I felt it was very slow-to-rise because of the order of assembly, but the bread turned out so nice--who can complain!? Just that the time seems to be quite a bit off...it was more like 3 1/2 - 4 hours with the two rises and baking time (I had it sitting in a warm place, too, and it was still slow--AND I proofed my yeast so I know I have good yeast.). Next time I make my Olive - Cheese Quick Bread #215070 I'm going to chop black and green olives like this one, and try that in the quick bread batter. Hmmm!