Help! The Beatles have invaded my bread!
You follow the same steps, hacking off a hunk of dough approximately 1 pound from the master batch of dough. For olive bread you then need to press the dough out flat, and then stud it with about 1/4 cup halved black olives. I think in the future I would cut them up into quarters or even chop them smaller. That way each bite of bread would have some olive in it, rather than random hunks of olive here and there in the bread.
Then roll up the bread the long way.
Fold the ends in towards each other.
Flip over and then rotate the dough, pulling the sides down and underneath as you go just as in the original recipe to form a round loaf.
I also tried the book’s bean dip recipe, which includes white beans, lots of garlic…
and roasted red peppers, among other things.
I wish I could make a scratch-n-sniff on your screen of the wonderful smell in my kitchen, between the fresh garlic, the bread baking, and the red pepper strips grilling! The book includes quite a few recipes that make good accompaniments to the breads.
Unfortunately I didn’t get a photo of the finished project. But I ended up tearing the olive bread into hunks and serving them in a bread basket alongside the bean dip at my monthly bunco get-together.
I’ll continue to post as I work my way through the recipes in the book. But at this point I would definitely recommend it! The basic recipe and technique are easily mastered, and the book contains so many great variations that you can keep your bread basket interesting all year long.
3 years ago:
1 year ago: