Anchovy, garlic and olive bread ( march, 97)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cups | Flour |
| 1½ | cup | Tepid water |
| 1 | pack | Yeast; or 1 teaspoon |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| ¼ | cup | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | cup | Pitted Kalamata olives; chopped |
| 2 | tablespoons | Anchovy paste |
Directions
1. Dissolve yeast in water. Add sugar and let stand 5 minutes.
2. Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid. Add oregano.
3. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand.
4. Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour.
5. Divide dough in 2 ,
6. Roll out each into a rectangle and spread garlic, anchovy paste and olives. Roll jellyroll fashion. 7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a little olive oil.
8. Bake in pre heated 450 oven for 30 minutes .
NOTES : Serve sliced with dips. Recipe by: Miriam Podcameni Posvolsky Posted to Digest bread-bakers.v097.n054 by Leon & Miriam Posvolsky <miriamp@...> on Aug 25, 1997