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LOCATION: Recipes >> Breads Yeast >> Olive Red Pepper

Print this Recipe    Olive Red Pepper

Black Olive and Red Pepper Bread
Yield: Three loaves.

1 1/2 cups warm water
1/4 teaspoon active dry yeast
3 1/2 cups unbleached all-purpose flour

3/4 teaspoon active dry yeast
1/4 cup warm water
1 cup cool water
3 3/4 cups unbleached allpurpose flour
1 tablespoon, plus 1 teaspoon salt
1 cup fresh black olives such as calamata, pitted
1 large red pepper, seeded and sliced into long, thin strips

Mix the water, yeast and flour in a bowl and either mix with a
bread hook or stir vigorously for 3 to 5 minutes to form a smooth
elastic batter. Scrape into a 2-quart plastic container.

Let the sponge rise at room temperature for 6 to 8 hours until it
rises completely and begins to collapse. The starter is now ready
to use.

To make the bread, combine the yeast and warm water in a large bowl
and let stand for 3 minutes.

Add the cool water and 1 1/2 cups of the starter and mix with your
fingers for 2 minutes until the mixture looks milky and slightly

Add the flour and salt and mix with your fingers to incororporate
the flour. Continue folding the dough over itself until it gathers
into sticky mass. Turn out on a lightly floured surface and knead
for about 3 minutes until the dough become supple and elastic,
using as little additional flour as possible.

The dough should be smooth and slightly firm. Sprinkle flour on
the work surface, pat the dough into a rectangle, cover with a
towel and let rest for 5 minutes.

Spread the olives and red peppers over the dough and press them
into it. Roll the dough into a loose cylinder and knead very gently
for about 2 minutes to incorporate the olives and the peppers.
Allow the dough to rise for 1 hour at room temperature and then
refrigerate overnight.

Bring the dough to room temperature for 2 hours. Shape into 3
round loaves, cover with plastic wrap and allow to rise for 2 more
hours until doubled.

Thirty minutes before baking, preheat the oven to 450 degrees.
When risen, place the three loaves on bread stones or baking sheets
and bake, misting the oven gently with a plant sprayer. Mist with
water every minute for the first five minutes of baking. Try not
to hit the loaves; just humidify the oven. After 15 minutes reduce
the temperature to 400. Bake up to 15 minutes more, or until
golden. Cool on rack for 45 minutes and serve.


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