Bread with Black Olives
7 gr or 8 gr (1 packet) instant yeast
1 tsp sugar
1/4 cup lukewarm water
3 1/2 cups all purpose flour, unbleached
1/2 tsp salt
3/4 cup lukewarm water
1/2 cup lukewarm milk
1/2 cup black Turkish olives*, seeds discarded, cut in halves
1/2 cup extra virgin olive oil
1 medium sized onion, thinly sliced
1 tbsp oregano
1 tbsp lemon zest
1 tsp crushed red pepper
Loaf Cake Mold
Mix the yeast, sugar and 1/4 cup lukewarm water in a small bowl. Stir well so the yeast dissolves. Let it rest for 15 minutes - it will become bubbly.
Sift the flour and salt in a large bowl. Add the bubbly yeast mixture, lukewarm water and lukewarm milk. Mix and put the dough on the lightly floured counter and knead well for about 15 minutes until it becomes smooth. Put the dough into a container with a lid. Keep it in the fridge overnight.
The following morning, place all the filling ingredients in a large bowl with the dough. Start kneading, but don't worry; the dough will absorb all the oil and the olives, just keep kneading with both your hands:) When done, place the dough into the Loaf Cake Mold and put in a warm spot for about an hour until the dough doubles in size. With a razor or very sharp knife make 1 cm long deep slashes on the dough for the steam to come out.
Preheat the oven to 420 F at least 20 minutes before you start baking. Place the mold on the middle rack. After 30 minutes turn the heat down to 400 F and spray cold water on the dough. Bake for a total of 40 minutes. Place the Bread with Black Olives on the wire rack so it cools. Then slice it up and serve.
Serve with tomato, feta cheese, cucumber and Turkish Tea for breakfast or lunch or dinner:) It also goes great with Seafood recipes:)
* Don't use ready-to-use sliced black olives that come in a jar or can. The taste won't be the same. Turkish olives are generally a bit wrinkly. Hopefully you can find some or similar ones at Turkish or middle-eastern stores.
- Fish Soup, Haddock Fillets with Sauce and Prune Dessert with Walnuts.