Anchovy, garlic and olive bread ( march, 97)

Yield: 1 Servings

Measure 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 \N Cloves garlic; minced
1 cup Pitted Kalamata olives; chopped
2 tablespoons Anchovy paste

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

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