INGREDIENTS

INSTRUCTIONS

PREPARATIONS for BAKING: Take the baskets from the refrigerator and
remove the wrapping. Let the dough warm almost to room temperature  for
1 1/2 to 2 hours--it is important that it not be chilled.  HALF AN HOUR
BEFORE ESTIMATED BAKING TIME: Place the baking stone or  tiles on the
oven rack in the lower third of the oven and preheat to  500 degrees F.
SLASHING THE DOUGH: Gently invert each basket, catching the dough in
your hand and laying it carefully on a lightly floured wooden peel.
With a single-edged razor, make a quick slanting 1/2" slash in the  top
of the dough from one side to the other. Open the slash slightly  with
your fingers.  BAKING THE BREAD--45 minutes. Spritz the oven liberally
with water and  close the door for 5 seconds to trap the steam. Then
quickly open the  door and slide the dough onto the hot baking surface,
jerking away  the peel. Immediately turn down the oven temperature to
450 F.  Continue spritzing the oven with water every 3 minutes for
first 15  minutes of baking. When the breads are firm enough, rotate
their  positions to ensure more even coloring. Continue baking for
about 30  minutes. The cut should open up and the bread will rise to
almost  double its original size.  WHEN IS IT DONE? The crust will be a
deep golden brown, with visible  small fermentation bubbles
particularly around the base. When tapped  on the bottom, the bread
should make a hollow sound--the temperature  on an instant thermometer
plunged into the bottom of the bread should  be 200 degrees F. Remove
the bread to a rack to cool completely  before slicing.  Alternative
overnight yeast batter: 1 package fresh or dried yeast  1/4 cup tap
water, in a 1 cup measure 1/4 t sugar 1 cup all-purpose  flour 1 cup
water, droplets more if needed  Crumble or sprinkle the yeast over the
water in the measure, whisk in  the sugar, and let rise for several
minutes until it begins to foam.  Whisk it again, then scrape into a 2
quart glass or plastic  container. Whisk in the cup of flour, then the
water, to make a  mixture the consistency of pancake batter. Set
uncovered at room  temperature for several hours, until it foams and
produces bit heavy  bubbles. Stir it up, and leave overnight. May be
used in place of the  Silverton starter in any of her recipes.  AHEAD
OF TIME NOTE: If not to be used the next day, cover and  refrigerate.
The batter will gradually turn into a sourdough; feed it  and treat it
in the same way as the finished Silverton starter.  NOTES:  The type of
olives is important. If you do not use firm enough  olives they will
dissolve into the bread causing a muddiness of  flavor, and an excess
of salt! I have a report of someone trying to  use a DLC-7 SuperPro
Cuisineart processor, which was a disaster! The  starter oozed out of
the bottom and it wouldn't knead the amount of  flour and starter
that's in the recipe. I use the Kitchenaid for this  recipe with great
success. It takes longer to knead, but is a much  better alternative to
a huge mess with the processor, plus I didn't  have to do the recipe in
two batches. I kept the dough pretty wet so  I used only about 6 - 6
1/2 cups of flour total.  Julia Child's note: Nancy Silverton's sturdy
olive bread has a  delicious aroma of real olives, but not
overpoweringly so. This time  the dough has the feel of a regular
conventioanl dough but is made  with her famous grape starter. Olive
bread is one of her customer's  favorites--how fortunate we can now
make it in our own kitchens.  Posted 12-01-93 by RICHARD TAYLOR on
F-Cooking  MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$
71511,2253,  Internet sylvia.steiger@lunatic.com, moderator of GT
Cookbook and  PlanoNet Lowfat & Luscious echoes

A Message from our Provider:

“We simply prepare ourselves. God fills us.”