Posted by Tim Vidra / Thursday, January 16, 2014
Homemade: Olive and Peppadew Bread
Since receiving my grandmother's bread board, I've had fun diving into the world of making bread from scratch. While today's recipe for bread certainly won't win any beauty contests, if you are looking for a dense bread bursting with flavor then this might just be one to try. With the cold streak that has been around lately this was a comforting and rustic feeling recipe that warms and fills the house with fresh bakes aromas.
Similar to the homemade rustic bread we made before, we will use the same Le Creuset pan and bake right in the oven! Any oven proof lidded pan should do the trick.
- 3 cups bread flour
- 1t salt
- 1/4t instant yeast
- 1 1/2 cups of water
The above is all you need for the basic bread recipe. To this I added the following once the dough was made:
- 1/2 cup shredded parmesan cheese
- 1/4 cup chopped peppadews
- 1/4 cup chopped kalamata olives
Combine the dry bread ingredients and mix. Add the water in slowly, tossing to combine:
Once the dough is made, work in the cheese, olives, and peppadew, stirring to combine:
Cover your bowl with plastic wrap and place in a warm draft free place for 12-15 hours.
Queue up the theme from Jeopardy...
Now that your dough has rested, preheat your oven to 450 degrees. Place the pan in the oven and allow it to preheat for 20 minutes. While your pan is preheating work the dough on a floured surface into a ball:
Once worked into a ball, allow it to rest until oven is fully preheated.
Remove the hot pan from the oven, place the dough ball directly in the middle and cover. Place in the oven for 30 minutes. Remove the lid and allow to bake for another 15 minutes. Remove the bread from the oven and allow to cool slightly.
Slice and serve, and if you're like me, a hunk or two of fresh butter is spot on!
I am looking forward to trying my hand at new and different breads as winter goes on. Got any favorites you would like to share?
E.A.T. local E.A.T. well