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FareShare Gazette -- September 2005 Recipes

FareShare Gazette -- September 2005 Recipes is built on Tepid Water, Honey, Dry Yeast, Wholewheat Flour, and Sea Salt. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 2 cup
• 2 tsp
• 1 tbsp
• 2 lb
• 2 tsp
• 1 cup

Method (preview)

1. 1

   Hand Method: Place water in a bowl and add honey, stir until dissolved.

2. 2

   Add the yeast, set aside for 10/15 minutes until foamy.

3. 3

   Add 6 tablespoons olive oil, mix, sift half the flour into a bowl, add the salt.

4. 4

   Make a well in the center of the flour, add the yeast mixture, sift in the remaining flour to make a firm dough.

5. 5

   Turn out onto a lightly floured board, knead for 10 minutes.

6. 6

   Set aside to rise for 2-3 hours, until double in size.

7. 7

   Add 6 tablespoons olive oil to a frying pan, heat, add onions and fry over low heat until golden, set aside.

8. 8

   Drain olives and pat dry, finely chop.

9. 9

   Add olives and rosemary to onion, toss together.

10. 10

    Add to dough and knead for 1/2 minutes.

11. 11

    Form into a rounded mound.

12. 12

    Grease a baking tray with olive oil, flatten dough on the tray, cover lightly with a towel and set aside for an hour.

13. 13

    Preheat oven to 400F., bake for 10 minutes.

14. 14

    Reduce oven to 375F.; coat bread with olive oil and bake an additional 30 minutes until golden

15. 15

    Mixer Method: Place water, honey and yeast in workbowl, stir until yeast is dissolved, set aside for 10/15 minutes.

16. 16

    Add one pound of flour, a 1/4 cup at a time.

17. 17

    Mix with paddle on slow speed until incorporated.

18. 18

    Let this sponge work for several hours.

19. 19

    Place 6 tablespoons olive oil in a frying pan, heat, add onions and fry over low heat until golden brown, set aside.

20. 20

    Drain olives, pat dry and finely chop.

21. 21

    Add olives and rosemary to onions, toss together.

22. 22

    Add the onion mixture.

23. 23

    Let dough rise overnight in refrigerator.

24. 24

    Form into mounds (2 large, 3 or 4 small), place on cornmeal dusted parchment paper.

25. 25

    Let rise.

26. 26

    Bake in a preheated 400F. oven for 10 minutes.

27. 27

    Brush tops of loaves with additional olive oil, reduce heat to 375F. and bake an additional 30 minutes until golden.