No Knead Bread- Add Olives?

gemini40

15 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)

User
15 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
15 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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grainlady_ks
15 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

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No Knead Bread- Add Olives?

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jessicavanderhoff

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