Anchovy, Garlic And Olive Bread ( March, 97)

If we are to grab the next generation with the gospel, we must grab them with passion. And to grab them with passion, we must be gripped with it ourselves. The world needs to see Christians burning, not with self-righteous fury at the sliding morals in our country, but with passion for God. As W.E. Sangster put it, “I’m not interested to know if you could set the Thames on fire. What I want to know is this: if I picked you up by the scruff of your neck and dropped you into the Thames, would it sizzle?”

Kevin DeYoung

CATEGORY	CUISINE	TAG	YIELD
		Breads	1	Servings

INGREDIENTS

3	c	Flour
1 1/2	c	Tepid water
1		Yeast, or 1 teaspoon
1	t	Salt
1/2	t	Sugar
1/4	c	Olive oil
2		Cloves garlic, minced
1	c	Pitted Kalamata olives
		chopped
2	T	Anchovy paste

INSTRUCTIONS

Dissolve yeast in water. Add sugar and let stand 5 minutes. Place in
bowl of kitchen aid and add oil, then flour and salt stirring and
kneading in kitchen aid. Add oregano. Knead 8 minutes. Then turn  dough
onto a working surface and knead 3 minutes by hand. Place in an  oiled
bowl and turn dough around to coat with oil. Cover with  plastic, and
let rise 1 hour. Divide dough in 2 , Roll out each into  a rectangle
and spread garlic, anchovy paste and olives. Roll  jellyroll fashion.
Keep rolling to form a thin baguette. Let rise 30  minutes. Brush with
a little olive oil. 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 <miriamp@pobox.com>  on Aug 25, 1997

A Message from our Provider:

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2113 Calories From Fat: 685 Total Fat: 77.4g Cholesterol: 0mg Sodium: 4115.8mg Potassium: 1090.8mg Carbohydrates: 305.1g Fiber: 18.4g Sugar: 4.3g Protein: 47.9g