Panerakalamataolivebread Recipes

KALAMATA OLIVE BREAD

Steps:

• To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
• For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400° F.
• Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
• Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
• Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

PANERA KALAMATA OLIVE BREAD

Steps:

• To create the starter, combine the water and yeast in a medium mixing bowl. Stir to dissolve the yeast fully. Add the flour to the bowl and stir until the ingredients are fully incorporated. Cover with a cloth and ferment the starter at room temperature for 30 minutes.
• For the dough, combine the water, honey and yeast in the bowl of a stand mixer. Stir to dissolve the yeast fully. Add the shortening, flour, salt, starter and olives. Mix on low speed until the dough is fully developed. Remove the dough from the mixing bowl. Divide the dough into 2 pieces weighing about 22 ounces each. Set aside any remaining dough and freeze for future use. Roll each piece of dough into a smooth ball. Place the dough on the counter or in a proofing basket and cover with a warm, damp cloth to rest at room temperature for 30 minutes. Preheat the oven to 400°F.
• Form the dough into loaves and place them on the counter or in a proofing basket. Cover the loaves with a warm, damp cloth and proof at room temperature for 30 minutes.
• Score the loaves with a sharp knife, spray with water, and bake for 30 to 40 minutes, until the crusts are a deep golden brown and the middle of the loaves is 190-200 degrees.
• Remove the bread from the oven and place it on the cooling rack for 30 minutes. If the bread was baked in loaf pans, remove the bread from the pans before cooling.

KALAMATA BREAD

Steps:

• Preheat oven to 400 degrees F. Coat an 8-inch loaf pan with cooking spray.
• Place dough on a flat surface and knead in olives and rosemary. Roll dough out to a 12-by-8-inch rectangle. Starting from the shorter end, roll up, jellyroll style. Place dough in prepared pan. Brush the top of loaf with olive oil. Bake 15 minutes, until puffed up and golden brown.

KALAMATA OLIVE BREAD WITH OREGANO

Steps:

• Preheat oven to 350°.
• Heat oil in a large nonstick skillet over medium-high heat. Add onion to pan; sauté 3 minutes or until onion is tender. Set aside.
• Combine flour, baking soda, and salt in a large bowl; make a well in center of mixture.
• Combine buttermilk, butter, and egg whites, stirring with a whisk.
• Add buttermilk mixture to flour mixture, stirring just until moist.
• Fold in onion, olives, and oregano.
• Spread batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake for 45 minutes or until a wooden pick inserted in center comes out clean.
• Cool 10 minutes in pan on a wire rack; remove from pan.
• Cool completely on wire rack.

MEDITERRANEAN BLACK OLIVE BREAD

Steps:

• In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
• Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
• Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
• While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
• Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
• Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.