Olive And Roasted Pine Nut Bread Braid

Recipe Ingredients

		Basic Bread Dough
1		Yeast - (1/4 ounce)
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Sugar
1 cup	237ml	Warm water - (120 to 130 degrees)
1 tablespoon	15ml	Salt
3 cups	187g / 6.6oz	Flour - plus
1/4 cup	15g / 0.5oz	Flour - for dusting board
1/4 cup	15g / 0.5oz	Corn meal
1/4 cup	59ml	Olive oil
		Flavoring Add Ins
		= OLIVE AND ROASTED PINE NUTS =
1 tablespoon	15ml	Garlic, minced
1/2 cup	73g / 2.6oz	Black olives - chopped
1/2 cup	118ml	Roasted pine nuts
		= SUNDRIED TOMATO AND ROSEMARY =
1 tablespoon	15ml	Garlic minced
1/2 cup	31g / 1.1oz	Sundried tomatoes - chopped
1/4 cup	36g / 1.3oz	Chopped fresh rosemary
		= BASIL, BLACK PEPPER& PARMESAN CHEESE =
1/2 cup	73g / 2.6oz	Basil - chopped
2 tablespoons	30ml	Cracked black pepper
1/2 cup	73g / 2.6oz	Parmesan Reggiano Cheese

Recipe Instructions

Preheat the oven to ??? degrees.

Combine the yeast, oil and sugar together in the Kitchen Aid mixing bowl. Whisk the warm water into the yeast mixture to dissolve. Add the flavoring ingredients to the liquid mixture. Add the flour and salt. Using a dough hook on low speed, mix the ingredients until moistened. Change the speed to medium and mix until the dough forms a ball and starts to climb the dough hook. Turn the dough into a greased bowl and cover. Let rise for about an hour or until double in size.

Turn the dough onto a floured surface and punch down. Shape the dough into a ball. Roll the ball into an evenly thick rope about 2 inches. To braid the bread, line up the three ropes, 1 inch apart, on a greased baking sheet, dusted with cornmeal. Starting in the middle, braid by bringing the left rope underneath the center rope and laying it down. Then bring the right rope under the new center rope and lay it down. Repeat until the bread is fully braided. Tuck the ends underneath to seal the braid. Let the braid rise in a warm draft free place until double in size, about 20 minutes.

Sprinkle with flour and bake for 20 to 25 minutes or until golden brown. Remove from the oven and brush the braid with olive oil and slice.

This recipe yields 1 large loaf.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2292 broadcast 02-20-1997) - Downloaded from their Web-Site - http://www.foodtv.com

Rating

Average rating:

10 (1 votes)

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.