| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Servings | ||
INGREDIENTS
| 3 | c | Flour |
| 1 1/2 | c | Tepid water |
| 1 | pk | Yeast; or 1 teaspoon |
| 1 | ts | Salt |
| 1/2 | ts | Sugar |
| 1/4 | c | Olive oil |
| 2 | Cloves garlic; minced | |
| 1 | c | Pitted Kalamata olives; chopped |
| 2 | tb | Anchovy paste |
INSTRUCTIONS
1. Dissolve yeast in water. Add sugar and let stand 5 minutes. 2. Place in bowl of kitchen aid and add oil, then flour and salt stirring and kneading in kitchen aid. Add oregano. 3. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand. 4. Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour. 5. Divide dough in 2 , 6. Roll out each into a rectangle and spread garlic, anchovy paste and olives. Roll jellyroll fashion. 7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a little olive oil. 8. Bake in pre heated 450 oven for 30 minutes . NOTES : Serve sliced with dips. Recipe by: Miriam Podcameni Posvolsky Posted to Digest bread-bakers.v097.n054 by Leon & Miriam Posvolsky <[email protected]> on Aug 25, 1997
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