Saturday, September 11, 2010

Olive, Rosemary and Feta bread

I like bread. I like almost anything with carbohydrates, really. I was planning to make ciabatta for my friend's Italian feast last Sunday, but it looked too hard. So I made this instead. True story. But a bit different, because I don't know what a dutch oven is.






















Olive, Rosemary and Feta Bread

1 cup lukewarm water
2 1/2 teaspoons instant yeast
1 tbsp sugar
1/2 tsp dried rosemary
2 1/2 cups plain flour
1/2 tsp salt
2 tbsp olive oil
1/4 cup crumbed feta
1/2 cup kalamata olives, pitted and chopped roughly


1. Combine lukewarm water, yeast, sugar, dried rosemary and 1 cup of flour. Cover with glad wrap and set aside for 15-20 minutes, after which it should be light and airy.

2. Add the rest of the bread flour and salt, and knead until the dough is light and airy.

3. Add olive oil, feta and olives, and knead until combined. Drizzle some olive oil in a plastic bag and whack the bread in there, making sure its covered on all sides by the olive oil so it can chill in the refrigerator for a while.

4. After at least an hour, knead the dough in the bag (but not in the fridge) to knock the air out of it. Pop it back in the fridge.

5. Go and have a nap, or a good night's sleep.

6. The next day, or post-8 hour nap (however it works out), thoroughly knead the bread while still in the plastic bag. Leave it to warm to room temperature.

THIS BIT I AM NOT SO SURE ABOUT BUT THIS IS WHAT I DID.

7. Knead the bread again once it has gotten to room temperature. Shape it into the shape you want, cover with a damp teatowel, and leave to rise until it has doubled in size. While you're waiting, preheat the oven to 200C.

8. Put the bread in the oven and cook until it is done. Then cut it up and enjoy it.

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