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.