Kosher recipe: Greek Olive and Onion Bread
By Chef Mendy Published: 02/26/2009
INGREDIENTS
2 (.25 ounce) packages rapid rise yeast
1/2 cup warm water
2 tablespoons extra-virgin olive oil
2 large red onions, diced
7 cups bread flour
1 1/2 teaspoons salt
1/2 teaspoon white sugar
1/4 cup chopped fresh dill
1/4 teaspoon garlic powder (optional)
2 cups pitted kalamata olives, chopped
1 3/4 cups warm water
DIRECTIONS
1.Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
2.Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
3.Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
4.Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
5.Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a
lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the
prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
6.Preheat an oven to 450 degrees F (230 degrees C).
7.Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.
note:Fresh dill is used in this recipe but rosemary, parsley, mint or cilantro would be a delicious substitute.
Try substituting oil-packed sun-dried tomatoes for the onions
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MBGreek Olive and Onion Bread
