Friday, January 2, 2015

Dutch Oven Olive Bread
















What do you love most about bread? Is it the warm, fluffy inside? Is it the crispy, crunchy outside? Perhaps it's a favorite ingredient, or cooking style? Whatever the reason, we can all agree, there's nothing like a fresh, warm slice of bread.

Now, bake that bread in a Cast Iron favorite, the Dutch Oven, and what do you have? Pure, down-home goodness your mother, grandmother, and great grandmother would envy! Luckily for you, we've got just the recipe to do so!

Using our simple bread formula, adding some fun, Mediterranean inspired ingredients, such as Kalamata Olives, and baking the whole thing in a Dutch Oven, we've created a fun, delicious bread recipe you'll want to keep for years to come! So grab your SAF Yeast and mixer, it's time for Dutch Oven Olive Bread!

Ingredients:
3 cups Hot Water
1/4 cup Butter, melted
1 Egg
1/3 cup Sugar
1 Tbsp Salt
4-5 oz Kalamata Olives, drained and chopped
2 cups Milled Honeyville Hard White Wheat (makes about 4 cups wheat flour)
3 Tbsp SAF Yeast
4-5 cups Honeyville Alta Artisan Bread Flour

Yields: 2 Loaves

Ingredients:
First, make your dough. To do that, add the following ingredients to your BOSCH Universal Mixer in this order: water, butter, egg, sugar, salt, olives, milled wheat flour, yeast. Turn mixer to #2 setting and, while ingredients are mixing, add alta flour 1 cup at a time until dough begins to pull away from the sides. Knead in machine for 3-4 minutes.

Un-risen-Dough











Remove dough from machine and place in a greased bowl.

Risen-Dough











Cover and let rise until double in size, about 30 minutes.

Preheat oven to 450 degrees.

Divided-Dough











Punch down dough, remove from bowl, and divide.

Dough-in-Dutch-Oven











Take one half and shape into a ball, then place in your Dutch Oven (5 quarts) lined with parchment paper and let rise for an additional 30 minutes. With the remaining dough, shape into loaf and place in pan for baking.

Risen-in-Dutch-Oven











Once risen, place entire Dutch Oven in oven and bake at 450 degrees for 35 minutes. If baking on coals, place on coals and bake for same amount of time, monitoring to make sure bread does not burn.

Baked-Bread











Once baked, lift bread out of Dutch Oven using parchment paper and let cool on wire rack. Slice and serve.

Olive-Bread











Who knew bread could taste so good! The oil from the baked olives makes each slice moist, fluffy, and delicious. I'm not sure I've had a bread so light and fluffy as this one. The milled wheat gives the perfect amount of whole grain flavor without overpowering the loaf. And talk about awesome. How cool does this loaf look in that Dutch Oven!

Dutch-Oven-Bread











It's time to bring bread back to its roots, and this Dutch Oven Olive Bread is the perfect way to do it!

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