March 7, 2010

Olive Oil Bread

Although this bread utilized most of my remaining chipotle olive oil, I think it was a worthy investment. This is my take on a more traditional olive oil bread.Olive Oil Bread
2 tsp. dry yeast
2 1/2 cups water
1 1/4 cups wheat flour
3 1/2 cups unbleached flour
2 tsp. salt
1/2 cup (chipotle) olive oil

Sprinkle yeast in 1 3/4 cups water. Let sit 5 minutes and stir to dissolve. Stir together both flours in large bowl. Make a well in the center of the flour, and pour in the dissolved yeast.

Mix in the flour from the sides to form a soft paste. Cover and let rest 20 minutes. Add the salt and olive oil. Begin kneading in all flour, adding remaining water as necessary to form a sticky dough. Knead until smooth, about 10 minutes by hand.

Put dough in greased bowl, and cover. Let rise until doubled in size, about 50 minutes. Punch down, and replace into greased bowl. Cover and let rise until doubled in size, about 40 minutes. Preheat oven to 425ºF. Punch down dough and chafe for 10 minutes. (This means turn bread clockwise while shaping into a ball ... for 10 minutes.) Let rest 10 minutes.

Divide dough into two pieces, and shape each into a 10-inch long loaf. Place on floured baking sheet, cover and proof (let rest) 15 minutes. Score each loaf down the center lengthwise. Bake in preheated over 45 minutes or until hollow sounding. Cool on a wire rack.

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