No Knead Bread- Add Olives?

gemini40

13 years ago

Is there any reason why you could not add olives to that No Knead Bread recipe..I am going to give it a go tomorrow?

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Comments (3)

ann_t
13 years ago
No reason at all. I don't make the no knead bread, but I do add olives/roasted garlic/cheese/ herbs/ etc.. to traditionally kneaded dough. I add the extra ingredients when I shape the loaves.

Ann
jessicavanderhoff
13 years ago
I think you can add olives. If the olives seem wet, you might want to add a little extra flour. It is very, very wet dough.
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Cook's Illustrated tried this recipe and revised it slightly. Here's their version: Almost No-Knead Bread Revision by CookÂs Illustrated, January/February 2008 Note: Best eaten same day, but can be wrapped in foil and stored in cool, dry place for up to 2 days 3 cups (15 ounces) unbleached all-purpose flour, plus additional for dusting work surface 1/4 tsp instant yeast 1-1/2 tsp table salt 3/4 cup plus 2 Tblsp water (7 ounces) at room temp 1/4 cup plus 2 Tblsp (3 ounces) mild-flavored lager, like Budweiser, OR a non-alcoholic lager 1 Tblsp white vinegar 1. Whisk flour, yeast and salt in large bowl. Add water, beer, and vinegar. Using rubber spatula, fold mixture, scraping up dry flour from the bottom of bowl, until a shaggy ball of dough forms. Cover bowl with plastic wrap and let sit at room temperature for 8-18 hours 2. Lay a 12/x18" sheet of parchment paper inside a 10-inch skillet and spray with nonstick cooking spray. Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into a ball by pulling edges into the middle. 3. Transfer dough, seam side down, to parchment-lined skillet. Spray surface of dough with nonstick cooking spray. Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours 4. About 30 minutes before baking, adjust oven rack to lowest position and place a 6-8 qt Dutch oven with the lid on, onto the rack. Heat oven to 500 degrees. 5. Lightly flour top the dough. Using a sharp knife, make a 6" long slit along the top of the dough. After 30 minutes, carefully remove Dutch Oven and open lid. Pick up dough by parchment overhand and lower it into the pot, allowing any excess parchment to hang over edge. Cover pot again and put back into the oven. 6. Reduce heat to 425 degrees. Bake covered for 30 minutes. Remove lid, and bake until loaf is deep brown, 20-30 minutes longer. An instant read thermometer inserted into center should register 210 degrees. 7. Carefully remove bread from pot; transfer to wire rack and let cool to room temp, about 2 hours.
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I have a KitchenAid, Hobart era. But I use my bread machine for kneading primarily to keep the miles off my KA. On any given weekend, I can buy from one to five slightly used bread machines at rummage sales for from $4-$10. I hardly ever see a KA at rummage & almost never see a Hobart KA. Another good reason to use the bread machine is that I can toss all the ingredients in it & wander off to do other stuff plus not worrying about the mixer walking itself off the counter. (I'm prone to wandering off, like to the garden or laundry room downstairs, & completely forgetting what I had going on in the kitchen!) And, the cleanup w/ the bread machine is just about non-existent. Dough pulls away cleanly from the bucket & any little tidbits left behind will dry & flake off between uses. Downside, of course, is having to store the beast! But if you have room to squeeze one in, I think you'll really enjoy the convenience of have a Bread Machine. The other thing I would suggest is to investigate some of the wonderful recipes for no-knead, almost no-knead breads. I'm including a link to one of my favorite almost no-knead recipes. There's a video on the site that you'll need to watch to get the full instructions on the how to make it--very easy! And the flavor is wonderful. (I drastically cut the am't of salt, from 1 1/2 t. to less than 1/2 t. & the bread still turns out great.) Here is a link that might be useful: Breadtopia
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grainlady_ks
13 years ago
The only problem I can think of is adding too much of any salty add-ins (olives, cheese, sun-dried tomatoes, cooked whole grains that have salt added to the cooking water, etc.), but that goes for all yeast breads. The additional salt can kill the yeast. Use olives as an add-in when you are forming the dough for a loaf, not mixed IN the dough when you make it.

There is information for OLIVE BREAD in "Artisan Bread in Five Minutes a Day".

Use any of the pre-mixed doughs: Boule (page 26), European Peasant (page 46, Olive oil (page 134), Light Whole Wheat (page 74), or Italian Semolina (page 80)

1-pound (grapefruit-size portion) of any pre-mixed dough listed above
1/4 c. high-quality olives, pitted and halved
Cornstarch wash

1. Dust the surface of the refrigerated dough with flour and cut off a grapefruit-sice piece. Using your hands and a rolling pin, flatten the dough to a thickness of 1/2 inch. Cover with the olives and roll up to seal inside the dough. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pizza peel for 1-hour.

2. Twenty minutes before baking time, preheat the oven to 450-degrees F., with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread.

3. Just before baking, paint the surface of the loaf with cornstarch wash, then slash a cross, "scallop," or tic-tac-toe pattern into the top, using a serrated bread knife.

4. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water into the broiler tray, and quickly close the oven door. Bake for about 35 minutes, or until the top crust is deeply browned and very firm.

5. Allow to cool on a rack before slicing or eating.

-Grainlady

No Knead Bread- Add Olives?

Comments (3)

ann_t

jessicavanderhoff

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