Chipotle Olive Bread
Speckled with olives and with a hint of chipotle chili (which is actually a dried smoked jalapeño pepper), this is a tasty savoury bread. If you don't have a chipotle, use a fresh or pickled jalapeño instead.
Servings: 1 loaf, or 16 slices
Ingredients:
Chipotle Olive Bread Photography by Hasnain Dattu
| Nutritional Info | |
| Per slice: about | - |
| cal | 162 |
| pro | 4 g |
| total fat | 4 g |
| sat. fat | 1 g |
| carb | 26 g |
| fibre | 1 g |
| chol | 1 mg |
| sodium | 240 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 12% |
| vit A | 1% |
| vit C | 2% |
| folate | 25% |
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Pinch granulated sugar
3/4 cup (175 mL) warm water
2-1/2 tsp (12 mL) active dry yeast
3/4 cup (175 mL) milk
1/4 cup (50 mL) extra-virgin olive oil
1 tbsp (15 mL) minced chipotle pepper
4-1/4 cups (1.05 L) all-purpose flour
1 tsp (5 mL) salt
1/2 cup (125 mL) chopped green olives
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
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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
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