Anchovy, Garlic And Olive Bread ( March, 97)
| 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:
“For those who trust in God, there is always HOPE!”
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