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| Eliopsomo - Greek Olive Bread
4 fl oz (125ml) olive oil 8 fl oz (250ml) luke warm/tepid water 1-teaspoon honey 1 and half teaspoons of dry yeast 1 lb (450g) wholemeal flour 1 teaspoon of sea salt 2 onions finely chopped 10-pitted olives 1-tablespoon rosemary Place water in a bowl and add honey, stir until dissolved Add the yeast, set aside for 10/15 minutes until foamy Add in 3 tablespoons of olive oil, mix and add salt Sift half of the flour into a bowl Make a well in the centre and add the yeast mixture, sift in remaining flour or enough to make firm dough Turn out onto lightly floured board, knead for 10 min. Knead into firm dough Set aside to rise for 2-3 hours, until double in size Add 3 tablespoons of olive oil to a pan, heat Add the onions and fry over low heat until golden, set aside Add the olives to boiling water and blanch for a few seconds Drain olives and pat dry with paper towel, finely chop Add olives and rosemary to onions, and toss together Add to dough and knead for 1/2 min. make into a rounded mound Grease a baking tray with olive oil, flatten dough on the tray Cover lightly with a towel and set aside for 1 hour Preheat oven to (190�C), (375�F), (Gas Mark 5) Bake for 10 minutes, reduce oven to (180�C), (375�F), (Gas Mark 4) Coat with olive oil and bake for 30 minutes until golden Posted to http://groups.yahoo.com/group/Vegetarian_Jewish_Cuisine/ By gabriella_kapsaski@... |