Saturday, January 28, 2012
Olive and Rosemary Bread.
Last year HH and I purchased a Thermomix, essentially a food processor that also cooks. It is devilishly easy to use and clean and the damn thing does a better job of cooking risotto than I do.....and I cook a mean risotto!!!
We had thought about purchasing a food processor, but a good one came attached with pretty pennies as was a good seed/grain mill. But the Thermomix does both and more, and even with the hefty price tag it has become indespinsible in our kitchen.
HH has been baking bread furiously since its purchase much to my palettes great delight and my poor digestive tracts discomfort. I am almost certain I have a level of gluten intolerance, nothing major just uncomfortable bloating. HH suffers with me as he has to listen to my moans and graoans. I still have a piece of bread every now and then and just live with the intestinal aggravational consequences.
Oh, and don't forget the home churned butter courtesy of HH and his Thermomix. Too easy and too delish!!!!
This Olive and Rosemary bread recipe is for a Thermomix but it would be easy convert it to more conventional methods.
A few sprigs of fresh rosemary
1 1/2 tsp salt
650g flour - I use 325g spelt and 325g '00' Italian flour but go wild with whatever floats your boat.
10g dry yeast
20g glucose powder but sugar can also be used.
20g olive oil
1 cup of pitted and drained kalamata olives.
1. Put water, rosemary and salt into the Thermomix at 37 degrees, speed 2 for 2 minutes.
2. Add half the flour and spin for 10 seconds on speed 6.
3. Add the rest of the flour, glucose, yeast and olive oil
4. Use the kneed mode for 2 minutes
5. Add olives and kneed for another minute.
6. Remove measuring cup from Thermomix and cover with a tea towel until the dough pokes through the hole.
7. Pour dough out and place on a baking tray with baking paper and form a loaf. Cover.
8. Preheat oven 220 degrees.
9. Let rise again for at least 30 minutes.
10. Put in oven for about 20 minutes until it starts to brown.
11. Remove from oven and let cool (if you can wait that long, we can't)
This recipe is based on this one.