This is an experiment that I tried using bread flour (instead of all- purpose), plus I added extra sourdough starter. I sauteed some scallions and garlic, and added them to the dough with a few green olives. Then I made half into loaves and froze the rest to see how the dough does in a few days after thawing.
The original bread turned out great. It's perfect to serve with appetizers for dipping, with soups and stews, salads, main course dishes, and and can be used for sandwiches. The crust is thin, but crisp, and the interior is soft and delicious.
Update: the frozen, then thawed dough did not rise properly; therefore, I didn't bake it. So, great bread when initially baked, but raw dough is not ok for the freezer. I suppose due to the affect freezing had on the yeast, or the milk.
- 1 tbs. yeast
- 1/4 cup warm water (105 -115 F)
- 2 tbs. sugar
- 3/4 cup milk, room temp
- 3 1/2 cups bread flour + more, if needed
- 1 1/2 cups active sourdough starter
- 2 tbs. extra virgin olive oil, divided
- 2-3 scallions, chopped
- 2 -3 cloves garlic, chopped
- 6-8 Manzanilla or other olives, chopped
- 1/2 tsp. dry oregano
- 1/2 tbs. salt (I use sea or seasoned salt)
- 2 tbs. melted butter to brush tops
- 1/2 tsp. fresh cracked pepper
- Combine yeast with water and sugar. When proofed, add to a mixing bowl.
- In a skillet, saute onions and garlic in 1 tbs. oil.
- Add milk, 3 1/2 cups of flour to the bowl, stir well, then add salt and other ingredients. Stir until dough pulls away from the side of the bowl.
- Place on a floured work area and knead until smooth, adding flour if needed. Dough should be firm and elastic. Test it by poking your finger into it a half inch. If the indentation springs back in, it's ready. If not, keep kneading a while longer.
- When ready, roll the dough in the other tbs. of oil in the mixing bowl, cover, and let rise until doubled.
- Punch down gently, mold into desired shape (s).
- Place on a baking sheet on which you have sprinkled some cornmeal. I tent with foil, as to not touch the surfaces of the loaves. Plastic, when it's pulled off, can mottle the surfaces
- Cover and let rise again until doubled, 30 minutes to an hour.
- Place a small pan of water under the rack you're going to bake on.
- Heat oven to 400 F.
- Mist the top of the bread with a spray bottle of water.
- Bake bread until a nice golden brown. Times will vary, according to the shapes and sizes you chose.
- Brush on melted butter and top with cracked pepper.
- If bread was baked in a loaf pan, remove it ASAP to cool on a rack.
|Amount Per Recipe||%DV|
|Recipe Size 482g|
|Calories from Fat 1351||88%|
|Total Fat 151.19g||189%|
|Saturated Fat 34.89g||140%|
|Trans Fat 0.0g|
|Total Carbs 43.25g||12%|
|Dietary Fiber 3.8g||13%|