Sourdough Olive Bread, page 287, August 21, 2015

My olive-aficionado sister is coming for a visit and I have been planning to make this loaf for her.  This recipe is actually a variation of a sourdough raisin bread in the book.  The author writes that by reducing the salt and replacing the raisins with a mixture of black and green olives you can easily adjust this loaf.

Yesterday, I took 1/2 cup of my sourdough starter from the fridge.  To that, I added 3 cups each of water and flour in a ceramic bowl, mixing with my dough whisk.  I then covered the resultant sponge and waited until it was fully active again.  (This took about 15 hours.)  I also added another cup each of water and flour to my stored starter and put it back in the refrigerator.

When the sourdough sponge was ready, I first had to prepare the canned olives.  I halved 1 1/4 cups pitted black olives and 1/2 cup pitted, pimento-stuffed, green olives.  I then drained these for about 30 minutes on paper towels.

Into the pan on my bread machine, I placed 1/2 cup of my sourdough sponge, 3/4 teaspoon salt, 1/2 cup fat free milk, 2 eggs, 2 tablespoons of butter (cut into pieces,) 3 cups of bread flour, 2 tablespoons sugar and 1 teaspoon SAF yeast.  I programmed the bread machine for a basic loaf with a dark crust and pressed start.  When knead 2 began, I gradually added in the pitted, halved and drained olives while the machine was kneading.  It was taking a while for the olives to be incorporated into the dough, so I used a rubber spatula to help it along. Due to residual moisture in the olives, the dough was looking sticky, so I added another 3 tablespoons of flour while everything was kneading together.

As I have learned, sourdough breads are sometimes slower to rise, so I checked the bread machine just before the bake cycle was to begin.  I decided the bread needed more rise time, so I unplugged the machine before it could start baking and allowed the rise to continue for another hour.  At that point, the dough ball was risen perfectly, so I plugged the machine back in and started the “bake only” cycle.

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When the cycle completed, I transferred the loaf to a rack to cool completely before wrapping it up to send it home with Becky.

I will be sure to let you know what she thinks.

NOTE:  If you are interested in the original, Sourdough Raisin recipe, the following needs to be changed.  Increase the salt to 1 1/2 teaspoons and replace the olives with 1 1/2 cups raisins that have been soaked in hot water for 1 1/2 hours at room temperature and then drained well on paper towels.

I got word from Becky today on how the taste test went for this loaf.

” Awesome awesome texture, I love the little twangs of olives there. I think with warm olive oil and herbs would be delightful.”

“Very good! Would be excellent with pasta dish. Or served with balsamic vinegar and olive oil. Or with cream cheese, endless possibilities.”

“Would be a yummy addition to spaghetti! I like it a lot, very good.”

“So yummy, my favorite so far; I’ll take a whole loaf.”

Sounds like this is another keeper.

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