Tuesday, April 2, 2013

40 Days-40 Lenten Recipes #16 Olive Bread

There are some beautiful kitchens out there!
Oh the storage, gorgeous countertops, shiny appliances, everything and anything imaginable.
I do love looking at beautiful kitchens.
But in the spirit of Lent, which continues for those who are Orthodox Christian,
I begin thinking about wants vs needs.


Let me share, my sweet Mother-in-law has the tiniest galley kitchen, it does not have fancy appliances, or even a dishwasher or marble/granite countertops. All the same, she is able to produce the most incredible melt in your mouth creations, all from there.
Showpieces are nice, but not necessary to make something delicious.

Olive Bread

1-2 pkgs active dry yeast
1 c warm water
1 tsp sugar
4 cups flour 
1 c scallions, finely chopped
1 tsp dried mint
1 c kalamata olives, roughly chopped
1/4 c olive oil and canola oil mixed

Make dough by combining yeast, water and sugar. Cover and let stand until foamy. Stir in 1c flour, oil, and scallions. Then gradually add enough additional flour to make a soft elastic dough. Fold in olives  and knead dough well. Place in a large floured bowl, cover with a heavy blanket to protect from drafts until doubled.  Punch down and divide dough to make two loaves. Knead to make into round loaf or place in greased loaf pan. Cover and allow to rise again. Bake at 400 degrees for 10 minutes and then 350 degrees until browned.

We were recently blessed with a Lenten Delivery-Thanks Metera!

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