| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope of yeast; (1/4 ounce) |
| 1 |
tb |
Olive oil |
| 1 |
tb |
Sugar |
| 1 |
c |
Warm water; (120 degrees F. to 130 degrees F.) |
| 1 |
tb |
Salt |
| 3 |
c |
Flour; plus 1/4 cup for dusting board |
| 1/4 |
c |
Corn meal |
| 1/4 |
c |
Olive oil |
| 1 |
tb |
Garlic; minced |
| 1/2 |
c |
Black olives; chopped |
| 1/2 |
c |
Roasted pine nuts |
| 1 |
tb |
Garlic minced |
| 1/2 |
c |
Sundried tomatoes; chopped |
| 1/4 |
c |
Chopped fresh rosemary |
| 1/2 |
c |
Basil; chopped |
| 2 |
tb |
Cracked black pepper |
| 1/2 |
c |
Parmesan Reggiano Cheese |
INSTRUCTIONS
BASIC BREAD DOUGH
ADD INS
OLIVE AND ROASTED PINE NUT
SUNDRIED TOMATO AND ROSEMARY
BASIL, BLACK PEPPER AND PARM
ESSENCE OF EMERIL SHOW#EE2292
Complete title: OLIVE AND ROASTED PINE NUT, SUNDRIED TOMATO AND ROSEMARY,
AND BASIL, BLACK PEPPER, AND PARMESAN CHEESE BREAD BRAID
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.
Yield: 1 large loaf
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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