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Tag: olive cheese bread

  • How to make No-Knead Cheese Bread

    How to make No-Knead Cheese Bread

    This no-knead cheese bread is a great bread recipe. A bread with a perfect crust, with an elastic and chewy texture, wrapped with aromas of cheese and a touch of garlic, perfect for the cold season.

    No-Knead Cheese Bread


    Home Cooking Adventure

    Ingredients

    4 cups (500g) all purpose flour/bread flour
    1 tsp (5g) salt
    1/2 tsp (2g) garlic powder
    1 cup (100g) cheddar cheese, grated
    1 1/2 cups (360 ml) water
    3g fresh yeast (or 1/4 tsp active dry yeast)
    flour for dusting
    corn flour for dusting
    Extra cheese for the top, optional

     

    1. In a large bowl mix flour with salt, garlic powder and grated cheese.

    2. Dissolve the fresh yeast in 1/4 cup (60ml) water and add to the flour mixture. Add the rest of 1 1/4 cup (300ml) water and mix just until combined.

    3. Cover the bowl with plastic wrap. Let it rest for 16-18 hours at room temperature.

    4. On a floured surface shape the dough into a ball using a dough scraper as the dough is really sticky to the touch. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let the dough rise for another 2 hours.

    5. Turn the oven to 470F (240C) and add a 9 inch (23cm) round cast iron pot inside without the lid. Leave it in the oven for about 30 minutes.

    6. Remove the cast iron pot from the oven, turn the dough into the pan, add some grated cheese on top if desired and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.

    7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.

    8. Let it cool completely before cutting the bread.

     

  • How to make Olive Bread

    How to make Olive Bread

    Have you tried Olives bread? With a wonderful combination of good quality Olives, fresh herbs, garlic and a dash of chili peppers create a flavorful olive bread. A perfectly crispy crust while the inside is soft, fragrant and slightly chewy.

    Olive Bread


    Home Cooking Adventure

    Ingredients
    4 cups (500g) bread flour
    1 tsp (5g) salt
    25g fresh yeast (or 2 ¼ tsp active dry yeast)
    ½ tsp (2g) garlic powder
    1 tsp (1g) rosemary
    1 ½ tsp (3g) chili flakes
    Fresh thyme leaves
    ⅔ cup (92 g) green olives, pitted – drained and chopped
    ⅔ cup (92 g) black olives, pitted – drained and chopped
    1 1 /2 cups (360 ml) water

    1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.

    2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and

    start kneading the dough until pulls away from the sides of the bowl.

    3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.

    4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.

    5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.

    6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.

    7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.

    8. Let it cool completely before cutting the bread.