October 14, 2009 - 10:05am
Rosemary Olive Oil Loaf
I am new to bread baking and have been making pan loaves (except for one "freeform" spelt loaf). I have a sandwich loaf that the family likes so I can make a few of those per week for lunches.
My wife requested a rosemary olive loaf and I want to make one after my starter is complete (if I can actually complete it). I am looking for a recipe I can use to make one for this weekend (before my starter has developed) and also one that uses a starter for a later date.
Any suggestions or recommended favorites?
Thanks
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http://attheveryyeast.blogspot.com/2009/05/rosemary-and-olive-oil-loaf.html
I have made the rosemary olive loaf in Kneadlessly Simple and it turned out very well. I would go cautiously with the kalamata olives though as they are quite salty so don't overdue it. make sure you get all the pits out or you will have some very unhappy friends. Also use fresh rosemary and chop it up quite fine.
hydestone, sorry I didn't see you post earlier. This is an excellent recipe from Dan T. Demuzio's book bread baking An Artisan's Perspective. The recipe was posted here http://www.thefreshloaf.com/node/11892/rosemary-olive-oil-bread This is the recipe I used to make the Rosemary Olive Oil loaves while waiting to receive his excellent book.
That is the loaf I ended up making!
Thanks for all the advise. I am not sure what the problem was, but I think I may have something to do with the amount of steam I was trying to create. I read something that says the oven loses 50 degrees each time the door is opened.
Anyway, I try it again sometime and see how it goes.