*  Exported from  MasterCook  *
 
                           OLIVE BREAD PART 1 ABM
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    7       c            Bread flour -- a little more
                         -if needed
    2       ts           Raw wheat germ
    2       ts           Fragrant dried thyme,
                         -coarsely ground
    1 1/3   c            Grape starter
    2       c            Tap water, 70 degrees F
    1       tb           Salt
    1       c            Greek Kalamata olives,
                         -pitted and roughly
                         -chopped
    1       c            Oil cured olives, pitted
                         -and roughly chopped
    1       tb           Active dry yeast
 
   Special equipment suggested: A food processor fitted
   with a steel blade (if your machine is too small for
   the proportions here, make the dough in two batches
   and combine them for the final hand-kneading) A dough
   scraper A 2X2 foot wooden, plastic, or marble work
   board surface Two wicker baskets about 10 across and
   4 deep, lined with a clean dry cloth and lightly
   floured An instant meat thermometer A bread peel A
   pizza stone or ceramic bread tiles (you will find
   these in most good cookware departments, gourmet shops
   and catalogs)
   MIXING THE DOUGH AND FIRST MACHINE KNEADING: Measure
   the flour, wheat germ, thyme, and starter into the
   bowl of the processor. Add the optional dissolved
   yeast only if your starter was not fully alive
   ~-bubbly throughout--after its final feeding. (If you
   are using the yeast-batter alternative, you will not
   need the additional yeast.) Start the machine and
   slowly pour in the water, then the salt. Process until
   the dough masses and balls up and rotates under the
   cover for 10 to 15 revolutions. Uncover the processor
   bowl and inspect the dough; it should be fairly
   smooth, soft and a bit sticky when squeezed between
   thumb and finger. (If too wet and sticky, sprinkle in
   and process briefly a tablespoon or so of flour; if
   too stiff, process in droplets of water.) SECOND
   MACHINE KNEADING: Let the dough rest 5 to 10 minutes,
   allowing the flour particles to absorb the liquid.
   Process again for 15 to 20 revolutions, then uncover
   the machine. ADDING THE OLIVES AND PREPARATION FOR
   HAND KNEADING: Add the olives to the machine, and
   process into the dough with short on-off spurts. You
   just want to incorporate the olives, not chop them.
   Turn the dough onto a lightly floured board and knead
   by hand for several turns to be sure the olives are
   well incorporated, and that the dough is smooth.
   Divide in half with the scraper. Tuck all sides of
   each piece under itself and rotate the dough briefly
   with your palms to form a ball shape. Cover with a
   clean, dry cloth and let the dough rest on the board
   for 15 minutes. FORMING THE DOUGH: One at a time, with
   the palms of your hands roll each ball of dough
   around, pulling the bottom against the board, creating
   tension to stretch the covering “skin” smoothly over
   the entire surface of the dough. If more tension is
   needed, spritz the surface of the dough with a little
   water. Cupping your hands around the ball and using
   pressure against the board, continue rotating until
   the ball is uniformly smooth, with no blisters or
   breaks. Turn the ball over, pinch the center of the
   bottom together to seal, and place pinched side down
   in a floured basket. LETTING THE DOUGH RISE--2 hours:
   Leave the baskets uncovered at room temperature for 1
   1/2 to 2 hours, or until the dough has started to
   rise. Enclose each basket in plastic wrap and
   refrigerate overnight.
  
 
 
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