Mediterranean Style Rustic Olive Bread- All Natural - No Preservatives - Quick and Easy Bakery Bread скачать в хорошем качестве

Mediterranean Style Rustic Olive Bread- All Natural - No Preservatives - Quick and Easy Bakery Bread

Dutch Oven - AMAZON https://amzn.to/3iU9wXQ Bowl Covers - AMAZON https://amzn.to/3Xo1JA Linen Bread Bags - AMAZON https://amzn.to/40plpoM Beaded Bracelets - ETSY https://sonhecomigo.etsy.com What you need 3 cups all purpose flour plus extra for dusting your work surface ½ teaspoon fast rising yeast 1 teaspoon salt 1 cup roughly chopped pitted green olives 1 cup roughly chopped pitted black olives 1-1/2 cups warm water - not boiling 1 tablespoon rosemary olive oil 1 tablespoon dried thyme 2 tablespoon corn flour What you need to do You need a large dutch oven or heavy ceramic pot with a lid. Mix together warm water and fast rising yeast Note: Never use boiling water as it will kill the active yeast Note: To keep your active yeast alive and fresh store in the refrigerator Combine the flour, salt, olive oil, thyme and both types of olives together in a large bowl Add the yeast mixture to the dry ingredients and mix together until the dough starts to come together. It will look and feel sticky. Shape into a ball. Cover with plastic wrap and a clean towel or bowl cover and Let it sit until it roughly doubles in size - approx 3 hours Place the empty Dutch Oven pot into your oven and preheat to 450F degrees. Approx 30 to 40 mins too heat up. Take your dough out of the bowl and lay it on your floured surface.. Fold the dough over on itself kneading it back into a ball for a second time. Lay the dough onto the cornmeal dusted board, Place in a clean bowl with parchment paper Dust the top of the dough lightly with some extra cornmeal and cover with the plastic wrap and towel again. By the time your dutch oven is at temperature, your dough should have risen enough on the second rise When oven is ready take off towel and using a sharp serrated knife, cut 2 slits across the top of the dough with a sharp knife. Take the hot pot out of the oven using protective mitts with both hands, very carefully lift and gently drop the dough into the pot. Place the lid on and put it back into the oven.Remember the pot is very hot! Bake for 30 minutes. After 30 minutes, take the lid from the pot and bake for a further 10 minutes and the crust is golden and crispy. Let cool before slicing. Bom Apetite!!