Name: Olive And Roasted Pine Nut Bread Braid
Ingredients: === 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

If I allow my work to get between my heart and the Master, it will be of little worth. We can only effectually serve Christ as we are enjoying Him. It is while the heart dwells upon His powerful attractions that the hands perform the most acceptable service to His name; nor is there anyone who can minister Christ with unction, freshness, and power to others, if he is not feeding upon Christ in the secret of his own soul. True, he may preach a sermon, deliver a lecture, utter prayers, write a book, and go through the entire routine of outward service, and yet not minister Christ. The man who will present Christ to others must be occupied with Christ for himself.

C.H. Mackintosh

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Eggs		Essnce08	1	servings

INGREDIENTS

		=== 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

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.
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..
Recipe 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
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-08-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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