Olive and roasted pine nut bread braid

Yield: 1 servings

Measure Ingredient
1 \N Envelope Yeast; (1/4 ounce)
1 tablespoon Olive oil
1 tablespoon Sugar
1 cup Warm water; (120 to 130 degrees)
1 tablespoon Salt
3 cups Flour; plus
¼ cup Flour; for dusting board
¼ cup Corn meal
¼ cup Olive oil
\N \N = === FLAVORING ADD-INS === = OLIVE AND ROASTED PINE NUTS 1 tablespoon Garlic; minced
½ cup Black olives; chopped
½ cup Roasted pine nuts
\N \N = SUNDRIED TOMATO AND ROSEMARY 1 tablespoon Garlic minced
½ cup Sundried tomatoes; chopped
¼ cup Chopped fresh rosemary
\N \N = BASIL; BLACK PEPPER& PARMESAN CHEESE 1/2 cup Basil, chopped
2 tablespoons Cracked black pepper
½ cup Parmesan Reggiano Cheese

Preheat the oven to ??? degrees. Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl. Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook. Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size. Turn the dough onto a floured surface and punch down. Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes. Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice. This recipe yields 1 large loaf.

Comments: The original recipe title as listed is “Olive And Roasted Pine Nut, Sundried Tomato And Rosemary, And Basil Black Pepper, And Parmesan Cheese Bread Braid”.

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2292 broadcast 02-20-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...


Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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