BREAD baking

[NoNo]

Roll the rectangle up from one end, then pull the surface over it to make a ball with a skin of dough that has a bit if tension, careful not to tear holes as you pull the skin.

Are you rolling along the long or short end of the rectangle, or does it not matter? That sounds similar to the technique they describe for the sun-dried tomato bread, where you get more of a stuffed bread look, not what I'm trying to do with this.

[BleeckerSt_Girl]

Are you rolling along the long or short end of the rectangle, or does it not matter? That sounds similar to the technique they describe for the sun-dried tomato bread, where you get more of a stuffed bread look, not what I'm trying to do with this.

It's just a way of distributing the olives etc. more evenly through the loaf. I start rolling the short side. I pull edges under in the end to form a ball-like loaf. here's how it comes out:
http://strumelia.blogspot.com/2009/05/olive-bread.html

Is that what you call a 'stuffed bread look"? I'm not quite sure what your goal is.

[NoNo]

No, that looks just like what I want. I'll give that a try tonight, thanks!

[ccnyc]

I've been reading this thread with much envy because I wanted to bake these beautiful breads, too. But I am gluten intolerant so must avoid wheat, etc. The gluten-free bread recipes I've tried all turned out terrible... until... Healthy Bread in Five Minutes a Day, the second book from the Artisan Bread in Five Minutes a Day authors. There's a whole chapter on gluten-free breads.

Here is my first boule. Of course it doesn't taste like wheat bread, but it's actually very good and the sourdough taste of the bread is far superior to any GF bread I have baked or purchased. And it was super easy. The hard part was waiting for it to cool for two hours before slicing into it and tasting it. Gooooood!

Carol

[Susan Otcenas]

The hard part was waiting for it to cool for two hours before slicing into it and tasting it.

It never lasts 2 hours in my house. Fresh bread hot out of the oven is irresistible!

[Tuckervill]

I had leftover olive oil dough from the weekend, it was supper time, and I had just got finished watching some chef show on Bravo where they did something similar. I knew I had a huge hunk of Havarti in the fridge, and I figured it would be mild enough. There's a coffee shop nearby that serves a baked brie in pastry with apples and cinnamon inside, and I LOVE it. So, I decided to try it.

I used about 6 ounces of cheese at full depth of the chunk. It probably should have been thinner cheese, or cooked longer, because the cheese didn't get hot all the way through. I used one apple, sliced thin, a couple tablespoons of melted butter, a couple teaspoons of cinnamon, a couple tablespoons of suger, all mixed together. I layered a few of the apple slices on the rolled out dough, put on the chunk of cheese, the rest of the apples, and then wrapped the dough around it all. Sprinkled with sugar and cinnamon on top. In the oven at 450, about 20 minutes. Since it was the olive oil dough, I went ahead and put some water in the pan for a harder crust. Probably a puff pastry dough would be better for this, but I couldn't tell it was an olive oil dough at all.

It was delicious, though I could have left out the butter, which leaked most of the cinnamon out of the dough onto the stone.

I was thinking this would be fun to make in individual sizes for a party--not appetizer size, but individual sizes, maybe big enough to share. And the Havarti was good with the apples, but brie would be nicer, I think.

Karen

[BleeckerSt_Girl]

Oooh Tucker that looks really good. I'm a sucker for cheese...and baked cheese!

[Susan Otcenas]

Karen - that looks yummy!

I mixed up a double batch of the peasant dough (with rye & whole wheat) on Saturday but haven't had time to bake any loaves yet. I think I'll go home and do that tonight!