Because I love baking, I enjoy kneading dough. So I never paid much attention to the "no knead" recipes that have sprouted up over the years. That is, until I developed this recipe for Olive Bread! What a crust, and the interior is a light, airy crumb studded with green and black olives. Fun to bake, absolutely delicious to eat.
Ingredients are basic pantry staples. Note that the dough rises several times, and one of those is overnight. Plan ahead for this because it's SO worth it in the resulting height, flavor, and texture of the bread! Use a Dutch oven pot (mine is enameled cast iron) with a lid to create a perfect baking environment for the loaf. This is a simple recipe that includes all of the tips you need to get there.
I'm sharing this recipe and the story that goes with it about my husband Dan's hidden bread-baking expertise (that I had to learn about from someone else!!). He loves olives on his bread, so you can imagine how excited he is to now have my new olive bread recipe in the rotation...
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