Monday, August 9, 2010

Bring on the Bread

In my first week of Module II I learned how to make semolina bread, olive bread, American black bread, baguettes, fougasse, and decorative breads. It is amazing that I have learned how to make so many different types of bread in the first week of Module II. I can't wait to see what else this Module has to bring.




Baguettes/Fougasse Provencase

French-Style Baguettes

Bread Design


Olive Bread Recipe

By: MARBALET

  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1/2 cup chopped black olives
  • 3 tablespoons olive oil
  • 1 1/4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal


Direction
  1. In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
  2. Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
  3. Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
  4. While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
  5. Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  6. Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

5 comments:

Lisa said...

Wow, all of these breads look just beautiful. I love the colored braided bread. Baguettes are always amazing, especially with vinegar, oil and lots of fresh grated cheese.

Carli said...

these breads have such wonderful designs! yummmm hook me up sista

Wade said...

Kristi, can you whip some of this goodness for use when you come to town?

ern said...

Hi Kristi! This is your cousin, Erin...My mom sent me the link to your site and I'm having so much fun going through pictures from your class. This first picture with the rising dough makes me want to squeeze it. :) Looks like you're having fun, keep up the great pictures!

Nadine said...

Kristi,
That yummy bread may make you a lot of "dough" someday.
Grams