dLifeHeaderPortlet dLifeHeaderPortlet


Kneadless Black Olive & Herb Yeast Loaves
Source: Eating Well

Tips: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. Two companies that distribute the flour nationally are King Arthur Flour (kingarthurflour.com) and Bob's Red Mill (bobsredmill.com). Create your own warm, moist, draft-free environment for raising bread dough by microwaving 1/2 cup water in a 1-cup glass measure just to boiling. Set the water in one corner of the microwave. Set the bowl of dough on the other side and close the door. The heat from the water will keep the interior warm. After the first rising, reheat the water, then put in the two loaves and proceed with the second (brief) rising.

Rating:
Prep Time: 30 minutes
Cook Time: 270 minutes
Difficulty: Difficult

Nutrition Facts

Makes 24 servings
Amount Per Serving
Calories 0.0
Total Carbs 0.0 g
Dietary Fiber 0.0 g
Sugars 0.0 g
Total Fat 0.0 g
Saturated Fat 0.0 g
Unsaturated Fat 0.0 g
Potassium 0.0 mg
Protein 0.0 g
Sodium 0.0 mg
Dietary Exchanges
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

Kneadless Black Olive & Herb Yeast Loaves
3 tbsp  sugar
0 tsp  salt
Directions
  1. In a 1-cup measure, sprinkle yeast over 2/3 cup lukewarm water. Let stand, stirring occasionally, until the yeast dissolves.
  2. Place all-purpose flour, oil, sugar, chives, oregano and thyme (or rosemary) and salt in a large mixing bowl. Beat in the 2 1/2 cups hot water with an electric mixer on low speed (using a paddle attachment if possible) until well blended and smooth. Slowly beat in the yeast mixture until evenly incorporated. Gradually raise the speed to medium (or almost to the point the mixture begins to splatter), and beat for 4 minutes if using a heavy-duty stand mixer or 5 minutes if using a hand mixer.
  3. Using a large wooden spoon, vigorously stir whole-wheat flour and olives into the dough until evenly incorporated; it’s all right if the dough is slightly sticky and wet. Turn out the dough into a very large lightly oiled bowl. Lightly brush the top of the dough with olive oil until evenly covered. Tightly cover the bowl with plastic wrap and set in a warm spot (see Tip) until the dough doubles in bulk, 50 minutes to 1 hour.
  4. Generously coat 2 round 1 1/2- to 2-quart (6- to 8-cup capacity) ovenproof casseroles or soufflé dishes with cooking spray. Coat your hand with cooking spray; press down the dough in the bowl, then divide it between the prepared baking dishes. Drizzle a little olive oil over the top of each; with your fingertips, smooth out the dough and evenly brush it with the oil. Sprinkle each loaf with about 1 tablespoon whole-wheat flour until evenly coated. Loosely cover the dishes with plastic wrap. Set in a warm spot until the dough rises to the plastic wrap, 45 minutes to 1 1/2 hours (depending on the temperature of your room).
  5. Remove the plastic wrap; let the dough rise until it’s about 1/4 to 1/2 inch above the rims, 15 to 30 minutes. Meanwhile, preheat the oven

dLife Weekly Poll

What is your main creative outlet for dealing with diabetes?