Vegetarian Southwest: Southwest Bread

[Guest guest]

* Exported from MasterCook *

 

Southwest Bread

 

Recipe By : Vegetarian Southwest, by Lon Walters, page 151

Serving Size : 24 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups warm water

1 ounce fresh yeast

1/4 cup sugar -- plus

2 tablespoons sugar

1 1/2 ounces nonfat dry milk

3/4 teaspoon salt

1 egg

8 cups unbleached flour -- up to 10

6 1/2 tablespoons unsalted butter -- melted

1/2 cup chopped black olives

1/4 cup chopped sun-dried tomatoes

1 tablespoon basil

 

YIELDS 2 LOAVES

 

In a large bowl, place warm water, yeast, sugar, dry milk, salt, And

egg. Mix well. Add about half the flour. If mixing by hand, mix with a

wooden spoon. If mixing with an electric mixer use a dough hook to combine

ingredients. When well blended, add butter and remaining flour. Add

olives, tomatoes, and basil.

 

Knead dough for about 10 minutes until elastic, or knead until the dough

bounces back when poked with your finger. Let the dough rise In a warm

spot until it doubles in bulk. Punch down the dough and knead it lightly a

few more times to get the remaining gas out. Divide the dough in half and

form into 2 loaves. Place loaves on a well-greased cookie sheet or pizza

pan and let them rise again until double in bulk.

 

Preheat oven to 325 degrees,

 

Slash the tops of the loaves gently with a very sharp knife or razor

blade. Bake them for 30 to 35 minutes until they are brown and sound

hollow when " thunked " with your fingers.

 

AUTHOR'S NOTE : This is a very attractive loaf, especially with a number of

black olives exposed. If you do not want a round loaf, form and place in a

well-greased loaf pan.

 

 

- - - - - - - - - - - - - - - - - -