=== BASIC BREAD DOUGH ===
1 Envelope Yeast; (1/4 ounce)
1 tb Olive oil
1 tb Sugar
1 c Warm water; (120 to 130
-degrees)
1 tb Salt
3 c Flour; plus
1/4 c Flour; for dusting board
1/4 c Corn meal
1/4 c Olive oil
= === FLAVORING ADD-INS ===
-= OLIVE AND ROASTED PINE
-NUTS 1 tablespoon Garlic;
-minced
1/2 c Black olives; chopped
1/2 c Roasted pine nuts
= SUNDRIED TOMATO AND
-ROSEMARY 1 tablespoon
-Garlic minced
1/2 c Sundried tomatoes; chopped
1/4 c Chopped fresh rosemary
= BASIL; BLACK PEPPER&
-PARMESAN CHEESE 1/2 cup
-Basil, chopped
2 tb Cracked black pepper
1/2 c Parmesan Reggiano Cheese
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.
Comments: The original recipe title as listed is ?Olive And Roasted Pine
Nut, Sundried Tomato And Rosemary, And Basil Black Pepper, And Parmesan
Cheese Bread Braid?.
Yields
1 servings