Kneadless Black Olive & Herb Yeast Loaves - 2 pts

[Guest guest]

I hate making anything with yeast. But I'm making an exception for

this one. It looks like that Kalamata Loaf they have at Pannera.

 

 

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Kneadless Black Olive & Herb Yeast Loaves - 2 pts

1 1/2 tablespoons (about 2 packets) active dry yeast or 1 tablespoon

quick-rising yeast

2/3 cup lukewarm (100-105°F) water, plus 2 1/2 cups hot (110-115°F)

water

3 1/2 cups all-purpose flour

2 1/2 tablespoons flavorful olive oil, plus more for brushing

3 tablespoons sugar

3 tablespoons finely chopped fresh chives or 2 teaspoons dried

1 1/4 teaspoons (generous) each dried oregano and dried thyme leaves

or 3 1/2 tablespoons finely minced fresh rosemary leaves

2 1/4 teaspoons salt

3 1/4 cups whole-wheat flour or white whole-wheat flour (see Tip),

plus a little more for dusting

2/3 cup well-drained, pitted and finely chopped Niçoise, Kalamata or

other very flavorful brined black olives

 

 

 

 

1. In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let

stand, stirring occasionally, until the yeast dissolves.

2. Place all-purpose flour, oil, sugar, chives, oregano and thyme (or

rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot

water with an electric mixer on low speed (using a paddle attachment

if possible) until well blended and smooth. Slowly beat in the yeast

mixture until evenly incorporated. Gradually raise the speed to medium

(or almost to the point the mixture begins to splatter), and beat for

4 minutes if using a heavy-duty stand mixer or 5 minutes if using a

hand mixer.

3. Using a large wooden spoon, vigorously stir whole-wheat flour and

olives into the dough until evenly incorporated; it's all right if the

dough is slightly sticky and wet. Turn out the dough into a very large

lightly oiled bowl. Lightly brush the top of the dough with olive oil

until evenly covered. Tightly cover the bowl with plastic wrap and set

in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes

to 1 hour.

4. Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity)

ovenproof casseroles or soufflé dishes with cooking spray. Coat your

hand with cooking spray; press down the dough in the bowl, then divide

it between the prepared baking dishes. Drizzle a little olive oil over

the top of each; with your fingertips, smooth out the dough and evenly

brush it with the oil. Sprinkle each loaf with about 1 tablespoon

whole-wheat flour until evenly coated. Loosely cover the dishes with

plastic wrap. Set in a warm spot until the dough rises to the plastic

wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your

room).

5. Remove the plastic wrap; let the dough rise until it's about 1/4 to

1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven

to 400°F.

6. Transfer the loaves to the middle of the oven; avoid jarring, as

they may deflate. Bake until the tops are nicely browned, about 30

minutes. Remove the loaves from the dishes (run a table knife around

the edge to loosen if necessary), place top-side up on a baking sheet,

and continue baking until they are well browned on top and sound

hollow when tapped on the bottom, 10 to 15 minutes more. Let the

loaves cool for at least 15 minutes before serving. Cut into thick

wedges.

 

Yield: 2 large loaves, about 12 slices each

Active Time: 30 minutes

Total Time: 3 1/4-4 1/2 hours (depending on rising times)

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per slice: 150 calories; 3 g fat (0 g sat, 1 g

mono); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 2 g fiber;

281 mg sodium; 59 mg potassium.

Nutrition bonus: Iron (20% daily value).

2 Carbohydrate Servings

Exchanges: 2 starch

 

TIP: White whole-wheat flour, made from a special variety of white

wheat, is light in color and flavor but has the same nutritional

properties as regular whole-wheat flour. Two companies that distribute

the flour nationally are King Arthur Flour (kingarthurflour.com) and

Bob's Red Mill (bobsredmill.com). Create your own warm, moist, draft-

free environment for raising bread dough by microwaving 1/2 cup water

in a 1-cup glass measure just to boiling. Set the water in one corner

of the microwave. Set the bowl of dough on the other side and close

the door. The heat from the water will keep the interior warm. After

the first rising, reheat the water, then put in the two loaves and

proceed with the second (brief) rising.

 

MAKE AHEAD TIP: Store cooled loaves, tightly wrapped, for 3 days at

room temperature or freeze for up to 2 weeks. If frozen, thaw

completely and, if desired, warm (wrapped in foil) at 350°F before

serving.

 

Source: Baggett, Nancy for EatingWell Magazine

Formatted by Chupa Babi in MC: 02.27.07

 

These rustic olive- and herb-flecked loaves are light-textured,

flavorful, aromatic and crisp on top. They are a fine accompaniment to

many hearty soups and stews. To simplify preparations, kneading is

skipped and the gluten is developed by beating the dough with an

electric mixer. Although the recipe calls for regular active dry

yeast, a quick-rise or rapid-rise yeast may be substituted by slightly

reducing the total amount used; the rising times may be a little

shorter than for regular yeast.

 

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[Guest guest]

Thanks. Sounds as good as I bet it tastes and smells. Yumm

Judy

-

" Chupababi "

Thursday, March 01, 2007 10:43 AM

Kneadless Black Olive & Herb Yeast Loaves - 2

pts

 

 

I hate making anything with yeast. But I'm making an exception for

this one. It looks like that Kalamata Loaf they have at Pannera.

 

 

@@@@@

Kneadless Black Olive & Herb Yeast Loaves - 2 pts

1 1/2 tablespoons (about 2 packets) active dry yeast or 1 tablespoon

quick-rising yeast

2/3 cup lukewarm (100-105°F) water, plus 2 1/2 cups hot (110-115°F)

water

3 1/2 cups all-purpose flour

2 1/2 tablespoons flavorful olive oil, plus more for brushing

3 tablespoons sugar

3 tablespoons finely chopped fresh chives or 2 teaspoons dried

1 1/4 teaspoons (generous) each dried oregano and dried thyme leaves

or 3 1/2 tablespoons finely minced fresh rosemary leaves

2 1/4 teaspoons salt

3 1/4 cups whole-wheat flour or white whole-wheat flour (see Tip),

plus a little more for dusting

2/3 cup well-drained, pitted and finely chopped Niçoise, Kalamata or

other very flavorful brined black olives

 

 

 

 

1. In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let

stand, stirring occasionally, until the yeast dissolves.

2. Place all-purpose flour, oil, sugar, chives, oregano and thyme (or

rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot

water with an electric mixer on low speed (using a paddle attachment

if possible) until well blended and smooth. Slowly beat in the yeast

mixture until evenly incorporated. Gradually raise the speed to medium

(or almost to the point the mixture begins to splatter), and beat for

4 minutes if using a heavy-duty stand mixer or 5 minutes if using a

hand mixer.

3. Using a large wooden spoon, vigorously stir whole-wheat flour and

olives into the dough until evenly incorporated; it's all right if the

dough is slightly sticky and wet. Turn out the dough into a very large

lightly oiled bowl. Lightly brush the top of the dough with olive oil

until evenly covered. Tightly cover the bowl with plastic wrap and set

in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes

to 1 hour.

4. Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity)

ovenproof casseroles or soufflé dishes with cooking spray. Coat your

hand with cooking spray; press down the dough in the bowl, then divide

it between the prepared baking dishes. Drizzle a little olive oil over

the top of each; with your fingertips, smooth out the dough and evenly

brush it with the oil. Sprinkle each loaf with about 1 tablespoon

whole-wheat flour until evenly coated. Loosely cover the dishes with

plastic wrap. Set in a warm spot until the dough rises to the plastic

wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your

room).

5. Remove the plastic wrap; let the dough rise until it's about 1/4 to

1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven

to 400°F.

6. Transfer the loaves to the middle of the oven; avoid jarring, as

they may deflate. Bake until the tops are nicely browned, about 30

minutes. Remove the loaves from the dishes (run a table knife around

the edge to loosen if necessary), place top-side up on a baking sheet,

and continue baking until they are well browned on top and sound

hollow when tapped on the bottom, 10 to 15 minutes more. Let the

loaves cool for at least 15 minutes before serving. Cut into thick

wedges.

 

Yield: 2 large loaves, about 12 slices each

Active Time: 30 minutes

Total Time: 3 1/4-4 1/2 hours (depending on rising times)

Ease of preparation: Easy

 

NUTRITION INFORMATION: Per slice: 150 calories; 3 g fat (0 g sat, 1 g

mono); 0 mg cholesterol; 28 g carbohydrate; 4 g protein; 2 g fiber;

281 mg sodium; 59 mg potassium.

Nutrition bonus: Iron (20% daily value).

2 Carbohydrate Servings

Exchanges: 2 starch

 

TIP: White whole-wheat flour, made from a special variety of white

wheat, is light in color and flavor but has the same nutritional

properties as regular whole-wheat flour. Two companies that distribute

the flour nationally are King Arthur Flour (kingarthurflour.com) and

Bob's Red Mill (bobsredmill.com). Create your own warm, moist, draft-

free environment for raising bread dough by microwaving 1/2 cup water

in a 1-cup glass measure just to boiling. Set the water in one corner

of the microwave. Set the bowl of dough on the other side and close

the door. The heat from the water will keep the interior warm. After

the first rising, reheat the water, then put in the two loaves and

proceed with the second (brief) rising.

 

MAKE AHEAD TIP: Store cooled loaves, tightly wrapped, for 3 days at

room temperature or freeze for up to 2 weeks. If frozen, thaw

completely and, if desired, warm (wrapped in foil) at 350°F before

serving.

 

Source: Baggett, Nancy for EatingWell Magazine

Formatted by Chupa Babi in MC: 02.27.07

 

These rustic olive- and herb-flecked loaves are light-textured,

flavorful, aromatic and crisp on top. They are a fine accompaniment to

many hearty soups and stews. To simplify preparations, kneading is

skipped and the gluten is developed by beating the dough with an

electric mixer. Although the recipe calls for regular active dry

yeast, a quick-rise or rapid-rise yeast may be substituted by slightly

reducing the total amount used; the rising times may be a little

shorter than for regular yeast.

 

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