Chipotle Olive Bread

By The Canadian Living Test Kitchen

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Chipotle Olive Bread Photography by Hasnain Dattu

This recipe makes 16 slices servings

Nutritional Info
Per slice: about	-
cal	162162 cal
pro	4 g4g pro
total fat	4 g4g total fat
sat. fat	1 g1g sat. fat
carb	26 g26g carb
fibre	1 g1g fibre
chol	1 mg1mg chol
sodium	240 mg240mg sodium
% RDI:	-
calcium	22 calcium
iron	1212 iron
vit A	11 vit A
vit C	22 vit C
folate	2525 folate

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Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeno pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeno instead.

Ingredients

Pinch granulated sugar Pinch Pinchgranulated sugar
3/4 cup (175 ml) warm water 3/4 3/4cup (175 ml) cup (175 ml)warm water
2-1/2 tsp (12 mL) active dry yeast 2-1/2 2-1/2tsp (12 mL) tsp (12 mL) active dry yeast
3/4 cup (175 mL) milk 3/4 3/4cup (175 mL) cup (175 mL) milk
1/4 cup (50 ml) extra-virgin olive oil 1/4 1/4cup (50 ml) cup (50 ml)extra-virgin olive oil
1 tbsp (15 ml) minced chipotle peppers 1 1tbsp (15 ml) tbsp (15 ml)minced chipotle pepperchipotle peppers
4-1/4 cups (1.05 ml) all-purpose flour 4-1/4 4-1/4cups (1.05 ml) cups (1.05 ml)all-purpose flour
1 tsp (5 ml) salt 1 1tsp (5 ml) tsp (5 ml)salt
1/2 cup 125 mL) chopped green olives 1/2 1/2cup 125 mL) cup 125 mL) chopped green olivegreen olives
Cornmeal Cornmeal

Preparation

In large bowl, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Stir in milk, oil and chipotle pepper. Stir in 3-1/2 cups (875 mL) of the flour and salt to form shaggy, moist dough.

Turn out onto floured surface; knead until smooth and elastic, dusting with remaining flour as necessary to prevent sticking, about 8 minutes. Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.

Punch down dough. Turn out onto well-floured surface; knead in olives until evenly distributed. Form into ball. Dust large rimless baking sheet with cornmeal; place dough on sheet. Cover with damp tea towel; let rise in warm draft-free place until doubled in bulk, about 45 minutes.

Place metal cake pan with 1 cup (250 mL) water on bottom rack of oven. Place second rack in centre and heat to 450°F (230°C). Using serrated knife, cut 1/4-inch (1 cm) deep X on top of loaf. Bake in centre of oven for 10 minutes. Reduce heat to 400°F (200°C); bake until golden and loaf sounds hollow when tapped on bottom, about 30 minutes. Let cool on rack. (Make-ahead: Store in plastic bag at room temperature for up to 24 hours or overwrap in heavy-duty foil and freeze for up to 1 month.)

Additional information :

Bread Machine Variation for Dough Only: In pan of machine, add (in order) water, sugar, milk, oil, chipotle pepper, salt, 4 cups (1 L) all-purpose flour and 1-1/2 tsp (7 mL) bread-machine or quick-rising (instant) dry yeast. (Do not let yeast touch liquid.) Choose dough setting. When complete, remove from pan. Knead in olives. Shape and bake as directed.

Tip: Starting at a high oven temperature then reducing it plus baking the bread with a pan of water on the bottom rack creates a crisp crust.

Source : Canadian Living Magazine: November 2005