CRUSTy LOAF - Olive and Roasted Garlic Bread
FILLING | 2.5lbs | 2.0lbs | 1.5lbs | 1.0lbs |
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| 1.25KG | 1kg | 0.75kg | 0.5kg |
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Roasted garlic* | 1 whole bulb | ¾ bulb | ½ bulb | L bulb |
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Pitted black Mediterranean olives | 1 cup | ¾ cup | ½ cup | L cup |
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Making the Biga
In a small bowl, combine the water, flour and yeast and allow to ferment overnight for up to 12 hours.
Making the Bread
Ensure the collapsible paddle is securely attached and in the upright position before adding the biga, then the rest of the ingredients to the bread pan in the order listed, except for the roasted garlic and olives. Secure the bread pan inside the baking chamber. Select the CRUSTY LOAF setting and loaf size. Press the START PAUSE button. At the end of the second rise and final punch down, press and hold the START PAUSE button to momentarily pause the cycle. Remove the dough from the bread pan. On a lightly floured surface, roll the dough out into a rectangle about 6” (15cm) wide and 13” (33cm) long. Spread the roasted garlic and olives all over the dough, leaving a 1” (2.5cm) border. From the top short end, fold the dough over L of the way down. Then take the shortest end closest to you and roll the dough “jelly roll” style, into a tight roll, sealing the side edges as you roll. Seal the seam by pinching it against the folded dough. Remove the collapsible paddle from the bread pan and place the rolled dough, seam side down, into the bread pan. Use caution as the paddle will be hot. Dust the top with flour. Close the lid. Press the START PAUSE button to resume the cycle. When the cycle is complete, use oven mitts to remove the bread from the bread machine and transfer to a wire rack to cool. Bread will slice best when allowed to cool.
*Roasted Garlic
To roast garlic, slice off the top of a whole garlic bulb. Place in a square sheet of foil paper about 8” x 8” (20cm x 20cm). Drizzle 1 tablespoon of olive oil, place two sprigs of thyme and sprinkle with salt and pepper. Enclose the garlic by bringing up the sides of the foil and pinching the package closed. Bake in a 350°F (175°F) oven for approximately 35 minutes, or until the garlic cloves are soft and creamy in texture. To use in the recipe above, allow to cool. Squeeze the garlic bulb to extract the cloves. Keep them whole for this recipe.
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BBM800XL_IB_B10_FA.indd 88 | 14/09/10 9:09 AM |
