This dough was really airy and flaky, with a beautiful crumb. It's actually the bread that is featured in the large photo on the home page. I chose to put olives and fresh backyard herbs in this dough. I think it is capable of holding a lot of different ingredients, but this night in particular I wanted to do olives and herbs. You almost can't go wrong with that...
Yield: 12 olive rolls
Ingredients:
1 cup lukewarm water
1/4 cup milk
3 cups flour
2 tablespoons olive oil
2-3 tablespoons herbs (the amount and type are your choice!)
1 teaspoon salt
1.5 teaspoons instant yeast
Directions:
1) Combine all of the ingredients, mix, and knead (my preference is always by hand because that's how I was taught), mixer, or bread machine set on the dough cycle — until smooth, adding additional water or flour as needed. Add the salt last, as the dough begins to form ropes/clumps.
2) Cover the dough, and let it rise for 1 hour.
3) Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9" x 5" loaf pan.
4) Cover and let rise until the dough has crowned about ½" over the rims of the mini loaf pans, or 1" over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.
6) Remove the bread from the oven, turn it out of the pan, and cool on a rack.
NOTE: Due to lack of preservatives in the dough, the rolls will taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
Ingredients:
1 cup lukewarm water
1/4 cup milk
3 cups flour
2 tablespoons olive oil
2-3 tablespoons herbs (the amount and type are your choice!)
1 teaspoon salt
1.5 teaspoons instant yeast
Directions:
1) Combine all of the ingredients, mix, and knead (my preference is always by hand because that's how I was taught), mixer, or bread machine set on the dough cycle — until smooth, adding additional water or flour as needed. Add the salt last, as the dough begins to form ropes/clumps.
2) Cover the dough, and let it rise for 1 hour.
3) Divide the dough into 4 pieces, shape into logs, and place in lightly greased mini loaf pans. For one large loaf, shape the entire piece of dough into a log and place in a lightly greased 9" x 5" loaf pan.
4) Cover and let rise until the dough has crowned about ½" over the rims of the mini loaf pans, or 1" over the rim of the larger pan, 30 minutes to 1 hour, depending on the warmth of the kitchen. Towards the end of the rising time, preheat the oven to 350°F.
5) Bake the bread for 30 to 35 minutes for the mini loaves, 35 to 40 minutes for the larger loaf. An instant-read thermometer, inserted into the center of a loaf, should register at least 190°F. Tent the bread lightly with foil if it appears to be browning too quickly.
6) Remove the bread from the oven, turn it out of the pan, and cool on a rack.
NOTE: Due to lack of preservatives in the dough, the rolls will taste the best within the first few hours of baking. I would recommend freezing them if you plan to eat them more than one day after baking, as they will rapidly become stale.
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