Good morning everyone~ I have to admit that time flies whether you're having fun or not! I'm trying to decide whether I'm moving back to Tennessee, and it's one of those things that feels impossible to decide. Of course, the pull of family and familiar places is always there, along with children, grandchildren and great-grandchildren--some great-grandchildren that I've never seen. It sounds like a slam-dunk when I tell you this, but there are other considerations that make me pull back. But I'm sharing this seesaw decision with you, because I know it's having an effect on my life, and that I have days when I'm somewhat overwhelmed by the prospect.
Right now, I'm getting some of my many books out the door, and getting some of my obscure bits and pieces to people who might find a use for them. So with all of that on the table, I'm going to give you a short and sweet recipe for a nice bread. If you remember, I enjoy recipes that have olives in them, so this recipe from Olives: More than 70 Delicious & Healthy Recipes by Avner Laskin will give you a delicious bread that has the extra flavor of black olives in it.
- Place the water, yeast, flour, and olives in a mixing bowl. Use an electric mixer with a kneading hook to mix the dough on low speed for 3 minutes.
- Add the salt while kneading. Increase the mixing speed and continue to knead for 6 minutes.
- Transfer the dough to a floured bowl, cover with a towel, and let stand to rise at room temperature for 1 hour until the dough doubles in size.
- When the dough has risen, transfer it to a floured work surface. Form a ball, and then roll the ball into a loaf shape about 12 inches long.
- Place the loaf on a baking sheet lined with parchment paper and sprinkle flour generously over the loaf. Let stand to rise for 1 hour.
- Preheat the oven to 400 degrees F.
- Just before placing the bread in the oven, use a sharp knife to score a line lengthwise across the top of the loaf.
- Place in the oven and bake for 30 minutes. The bread is ready when tapping on the bottom produces a hollow sound. Store the bread in an airtight container at room temperature for up to 2 days. If you wish to store the bread longer, store it in the freezer in a sealed freezer bag for up to 1 week. To reheat, defrost at room temperature and place in a 400 degree F oven for 6 minutes.
P. S. I made an Italian Olive Bread today with cold water and it was fine. Pictures on my next blog.