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Olive Bread Loaf Braids, served with Bergamot-Scape Vinaigrette and Spinach, Beet Green and Lettuce

(Makes 2 loaves)

2 cups of watered down Trader's Point Creamery whole milk yogurt...meaning we use all the yogurt in the glass jar until there is the part that does not come out plus a little more and then all you have to do si add water and shake and then you have a nice cooking liquid.

1 T of active dry yeast

20 oz of olives, that you will pit and seperate (push down hard with a knife handle on each olive that is on a chopping blockand then the pit will come out real easy)

1/4 + 1/8 cup of olive oil

1 tsp salt

2 cups of whole wheat pastry flour

~ 5-6 cups of unbleached white all purpose flour

1 egg or yolk beaten

Warm liquid to about 100-110 degrees and then add yeast, stir and let sit.

This is when you can measure out all the flours and work on getting olive pits out.

Add olive pieces to the warm liquid then add the olive oil and salt and mix. Pour liquid into a large mixing bowl.

Start adding flours

Work till the dough is stiff and then start kneading and adding more flour if need be.  Knead for 6-8 minutes.

Have a bowl ready with olive oil rubbed on the insides, then place bread in that bowl making sure all the parts of the bread have been touched with the oil.  Cover with a dampended warm towel and let rise till double in bulk, in a warm spot...~3 hours plus

When risen puch down and now you will make your braids.  Divide dough in half as each will be a loaf. 

To make the braided loaf take one of the halves and divide it into thirds

Roll each third out into long strands of about 22", then lay them out and braid

After they have been tightly braided you will shape the braid into a spiral with the edges of the braid all touching the other sides when making the spiral. 

Place the spirals on either a cornmeal or parchment paper lined baking pan or stone

Let rise for another hour and then have the oven to 400

Brush tops with egg and bake on lower rack for ~45 minutes


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