THE RECIPES FOR THESE BREADS AND SOUPS ARE IN THEIR RESPECTIVE BOOKS:

"BREAD IN A BAG", OR "BREAD IN A BAG BOOK TWO" - (SEE LINKS BELOW FOR PURCHASING)

ALSO: "SOUP IN A BAG" (see link below for purchasing)

NOTE: BREADS ARE SHOWN IN OLDER POSTS. SEE ARCHIVES. CLICK ON ANY PHOTO TO ENLARGE.

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Thursday, August 23, 2012

BREAD IN A BAG SAMPLE RECIPE


OLIVE BREAD FROM "BREAD IN A BAG"

Makes two 12 inch long loaves
An inviting bread with the great taste of olives and garlic. 

In a Mylar Bag:

Oxygen absorber packet
2 cups flour
2 Tbsp. sugar
2 tsp. yeast
1 tsp. salt
4 shakes coarse ground pepper

In Baggie inside Mylar bag:
1¾  cups flour


Add-in:

Three (3) tablespoons chopped
 Italian antipasti mixture 
 as shown (a combination 
of pepperoncini, olive oil, 
garlic, red sweet peppers 
and green olives), 
or any similar antipasti.

AND
·        1¼ cup warm water
·        1 well-drained can
     (2.25 oz.) sliced black olives
·        3 Tbsp. olive oil

To Make:
1.     Open Mylar bag. Discard oxygen absorber packet and set aside baggie.

2.    In a medium size work bowl, pour in the loose, dry contents from the Mylar bag.  Whisk.  Add 1¼ cup water; the antipasti; the small drained can of sliced black olives; and the olive oil.



3.    Open baggie and measure out 1 cup flour and add to the dough in the bowl a little at a time, scraping the sides as you stir.  Add another ½ cup flour, a little at a time, until well  mixed.  Use your hands to mix the dough inside the bowl if you wish, but do not knead. If additional flour is needed use a little bench flour. 

4.    When all flour is incorporated, cover the bowl with a towel.  Let dough rise 90 minutes.



5.    Punch down dough inside the bowl.  Plop onto the work surface in which a couple tablespoons of flour have been scattered.  Shape into a round.

6.    Return to the work bowl and let rise for 1 hour again, covered with a towel.

  





















7.  Preheat oven to 450°F.  Plop dough onto working surface again with a little flour scattered across it.  Flatten dough.  Let rest for five minutes.





8.    Cut dough in half and shape into two 12-inch oblong loaves.  Place each on a baking sheet sprayed with Pam®.

9.    Score shallow 1/8” inch cuts across the tops a few times to allow dough to expand.  Spray dough tops lightly with water, and sprinkle with a bit of salt and pepper. 




  1. Bake bread loaves for about 20 to 25 minutes, spraying with water every 5 minutes to acquire a crispy crust. 
  1. When done, bread will be dark golden brown all over and measure 195°F internally.   Let cool.
  1. Cut slices diagonally with a serrated knife. 







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