Authentic Olive Rosemary Bread Cooks Illustrated Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

AUTHENTIC OLIVE-ROSEMARY BREAD - COOK'S ILLUSTRATED



Authentic Olive-Rosemary Bread - Cook's Illustrated image

Published in Cook's Illustrated, March-April 2007. Almost any variety of brined or oil-cured olive works in this recipe. However, Cook's Illustrated testers preferred a mix of both green and black olives. The bread will keep for up to 2 days, well wrapped and stored at room temperature. To recrisp the crust, place the bread in a 450°F oven for 5-10 minutes. The bread will keep froze for several months when wrapped in foil and placed in a large zipper-lock bag.

Provided by swissms

Categories     Low Cholesterol

Time 4h40m

Yield 2 loaves, 12 serving(s)

Number Of Ingredients 8

1 3/4 cups water, room temperature
2 teaspoons fast rise yeast or 2 teaspoons instant yeast
2 tablespoons honey
3 1/2 cups bread flour (plus extra as needed for dough and counter)
1/2 cup whole wheat flour
2 teaspoons salt
2 tablespoons chopped fresh rosemary
1 1/2 cups pitted olives (rinsed, chopped rough, and patted dry)

Steps:

  • Whisk water, yeast, and honey in bowl of standing mixer. Add flours and mix on low speed with dough hook until cohesive dough is formed, about 3 minutes. Cover bowl with plastic wrap and let sit at room temperature for 20 minutes.
  • Remove plastic wrap; make well in center of dough and add salt and rosemary. Knead dough on low speed for 5 minutes. Increase speed to medium and continue to knead until dough is smooth and slightly tacky, about 1 minute. If dough is very sticky, add 1-2 tablespoons flour and continue mixing for 1 minutes. Transfer dough to lightly floured counter and pat into 12x6-inch rectangle.
  • Press olives into dough. Starting at long side, roll rectangle into tight log. With seam side facing up, roll log into coil. Transfer dough, spiral side up, to oiled container or bowl, at least 2 quarts in volume, and cover with plastic wrap. Let dough rise in warm, draft-free location until it increases in size by 50 percent, about 1 hour.
  • Fold partially risen dough over itself. Turn bowl 90 degrees; fold again. Turn bowl again; fold once more. Cover with plastic wrap and let rise 30 minutes.
  • Repeat folding, replace plastic wrap, and let rise until doubled in volume, about 30 more minutes.
  • Transfer dough to lightly floured work surface, being careful not to deflate. Divide dough in half, loosely shape each piece into ball, and let rise 15 minutes. Flip each ball over and, starting from top, roll into tight oval shape. Using palms, roll each oval from center outward until 12-inch loaf is formed. Poke any olives that fall off into bottom seam, then pinch seam closed.
  • Transfer each loaf, seam side down, to 12x6-inch piece of parchment and cover with plastic wrap. Let rise until doubled in size, 1-1 1/2 hours (dough is ready when it springs back slowly when pressed lightly with finger.).
  • Adjust oven rack to lower-middle position; place baking stone on rack, and heat oven to 450°F at least 30 minutes before baking.
  • Slide parchment sheets with loaves onto peal or back of inverted baking sheet. Starting and stopping about 1 inch from each side, use razor blade or sharp knife to cut three 1/2-inch deep slashes on diagonal along top of each fully risen loaf. Use a spray bottle filled with water to spray loaves lightly with water. Carefully slide parchment with loaves into oven using jerking motion.
  • Bake 15 minutes, spraying loaves with water twice more in the first 5 minutes, and then reduce oven temperature to 375°F Continue to bake until bread is deep golden brown and instant-read thermometer inserted into center of loaf registers 210°F, 25-30 minutes. Transfer to wire rack, discard parchment, and cool loaves to room temperature, about 2 hours.

Nutrition Facts : Calories 182, Fat 2.3, SaturatedFat 0.3, Sodium 536.3, Carbohydrate 35.7, Fiber 2.3, Sugar 3, Protein 4.9

MADELEINES(COOK'S ILLUSTRATED)



Madeleines(Cook's Illustrated) image

Releasing the cookies immediately after removing them from the oven also proved crucial. To avoid imprinting lines on our cookies from wire cooling racks, we turned the cookies out onto a tea towel, tapping the mold gently on the counter to release them, if needed. To coat the molds, mix two teaspoons of melted butter with one teaspoon of all-purpose flour. Brush the molds and rims thoroughly, but not thickly, with this mixture.

Provided by Coppercloud

Categories     Drop Cookies

Time 30m

Yield 12 cookies, 12 serving(s)

Number Of Ingredients 8

1/4 cup all-purpose flour
1/4 cup cake flour
1 pinch kosher salt
2 large egg yolks, room temp
1 large egg, room temp
1/4 cup granulated sugar
4 tablespoons melted butter, cooled but not cold (1/2 stick)
1 1/2 teaspoons vanilla extract

Steps:

  • Heat oven to 375 degrees, middle rack.
  • In a medium bowl, sift together the flours, salt. Set aside.
  • Beat yolks with whole egg and vanilla in bowl of electric mixer, about 5 minutes on high speed if using hand mixer. Slowly add sugar beating until a ribbon drops from beaters, about 5 minutes with hand mixer. The batter should be very light and fluffy.
  • Gradually fold in the dry ingredients using a spatula. Fold very gently and carefully. Then do the same with the melted butter.
  • Spoon batter into molds. (Batter should come just flush with mold rim.) Don't bother smoothing the batter; you don't want to deflate it, and it will smooth out on its own in the oven. Bake until tops are golden and cakes spring back when pressed lightly, about 10 minutes.
  • Spread out a clean dishcloth on your work surface. When the madeleines come out of the oven, turn them out right onto the dishcloth. You need to get them out of the pans while they're still very hot. Do not let them cool in the pans. The madeleines are delicate when warm, so they're easily broken, so be careful when moving them until they are cool. Cool to room temperature. (Can be stored in airtight container up to 3 days or frozen up to 1 month.).

Nutrition Facts : Calories 86.5, Fat 5, SaturatedFat 2.8, Cholesterol 56.4, Sodium 53.4, Carbohydrate 8.6, Fiber 0.1, Sugar 4.3, Protein 1.5

ONION RELISH (COOK'S ILLUSTRATED)



Onion Relish (Cook's Illustrated) image

From Cook's Illustrated Online. If using regular yellow onion, add an extra 1/2 tsp sugar. Can be held in an airtight container 24 hrs in the refrigerator.

Provided by DrGaellon

Categories     Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 6

1 sweet onion, finely diced (about 1 cup)
1/2 teaspoon sweet paprika
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1 pinch cayenne pepper
1/8 teaspoon table salt

Steps:

  • Stir all ingredients together. Let stand in refrigerator 1 hour before serving.

Nutrition Facts : Calories 61.4, Fat 0.2, SaturatedFat 0.1, Sodium 294.7, Carbohydrate 15.1, Fiber 2, Sugar 7.2, Protein 1.2

QUICK CHEESE BREAD(COOK'S ILLUSTRATED)



Quick Cheese Bread(Cook's Illustrated) image

The texture of the bread improves as it cools, so resist the urge to slice the loaf while it is piping hot. Leftover cheese bread is excellent toasted; toast slices in a toaster oven or on a baking sheet in a 425-degree oven for 5 to 10 minutes, not in a conventional toaster, where bits of cheese may melt, burn, and make a mess. Do not use skim milk.

Provided by Coppercloud

Categories     Quick Breads

Time 55m

Yield 1 loaf, 6-8 serving(s)

Number Of Ingredients 11

3 ounces parmesan cheese, shredded on the large holes of box grater (about 1 cup)
3 cups unbleached all-purpose flour (15 ounces)
1 tablespoon baking powder
1/4 teaspoon cayenne
1 teaspoon salt
1/8 teaspoon ground black pepper
4 ounces extra-sharp cheddar cheese, cut into 1/2-inch cubes (about 1 cup) or 4 ounces mild asiago cheese, crumbled into 1/4 to 1/2-inch pieces (about 1 cup)
1 1/4 cups whole milk
3 tablespoons unsalted butter, melted
1 large egg, beaten lightly
3/4 cup sour cream

Steps:

  • 1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray a 9 by 5-inch loaf pan with non-stick cooking spray, then sprinkle 1/2 cup of the Parmesan evenly over the bottom of the pan.
  • 2. In a large bowl, whisk the flour, baking powder, cayenne, salt, and pepper to combine. Using a rubber spatula, mix in the cheddar, breaking up clumps. In a medium bowl, whisk together the milk, melted butter, egg, and sour cream. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined (the batter will be heavy and thick). Do not over-mix. Scrape the batter into the prepared loaf pan; level the surface with a rubber spatula. Sprinkle the remaining 1/2 cup Parmesan evenly over the surface.
  • 3. Bake until deep golden brown and a toothpick inserted into the center of the loaf conies out clean, 45 to 50 minutes. Cool in the pan on a wire rack 5 minutes; invert the loaf onto the rack, turn right-side up, and continue to cool until warm, about 45 minutes. Cut into slices and serve.
  • VARIATION: QUICK CHEESE BREAD WITH BACON, ONION, AND GRUYERE; Cut 5 ounces (5 slices) bacon into 1/2-inch pieces and fry in a medium nonstick skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and pour off all but 3 tablespoons fat from the skillet. Add 1/2 cup minced onion to the skillet and cook, stirring frequently, until softened, about 3 minutes; set skillet with onion aside.
  • Follow recipe for Quick Cheese Bread, substituting Gruyere for cheddar, adding the bacon and onion to the flour mixture along with the cheese, and omitting the butter.

Nutrition Facts : Calories 515.9, Fat 24.8, SaturatedFat 14.7, Cholesterol 98.7, Sodium 962.6, Carbohydrate 52.5, Fiber 1.7, Sugar 4, Protein 19.9

RAITA (COOK'S ILLUSTRATED)



Raita (Cook's Illustrated) image

Make and share this Raita (Cook's Illustrated) recipe from Food.com.

Provided by DrGaellon

Categories     Chutneys

Time 5m

Yield 1 cup

Number Of Ingredients 5

1 cup plain yogurt
2 tablespoons minced fresh cilantro leaves
1 medium garlic clove, minced or pressed through garlic press (about 1 teaspoon)
table salt, to taste
cayenne pepper, to taste

Steps:

  • Stir all ingredients together. Refrigerate until needed.

Nutrition Facts : Calories 161.3, Fat 8.1, SaturatedFat 5.1, Cholesterol 31.9, Sodium 127.9, Carbohydrate 13.6, Fiber 1, Sugar 11.7, Protein 9.4

ALMOST NO-KNEAD BREAD WITH OLIVES, ROSEMARY, AND PARMESAN



Almost No-Knead Bread With Olives, Rosemary, and Parmesan image

Another great version of Cook's Illustrated Almost No-Knead Bread. Makes an unbelievable loaf of bread! An enameled cast-iron Dutch oven with a tight-fitting lid yields best results, but the recipe also works in a regular cast-iron Dutch oven or heavy stockpot. Because of the high temperature required besure the pot (and lid) can handle the heat. You may have to improvise a new handle on the lid. I've also used my Romertofp clay baker and had wonderful results. This bread is so good, I'm tempted to invest in a La Cloche.

Provided by Galley Wench

Categories     Yeast Breads

Time 18h10m

Yield 1 round-loaf

Number Of Ingredients 11

3 cups unbleached all-purpose flour, plus additional for dusting work surface (15 ounces)
1/4 teaspoon fast rise yeast
1 1/2 teaspoons table salt
4 ounces finely grated parmesan cheese
1 tablespoon minced fresh rosemary
3/4 cup water, plus
2 tablespoons water, at room temperature
1/2 cup chopped green olives (pitted)
1/4 cup mild-flavored lager beer, plus
2 tablespoons mild-flavored lager beer
1 tablespoon white vinegar

Steps:

  • Whisk together flour, yeast, salt, Parmesan, and rosemary in large bowl. Add water, olives, beer, and vinegar.
  • Using rubber spatula, fold mixture, scraping up dry flour from bottom of bowl until shaggy ball forms. (The dough will be very wet.).
  • Cover bowl with plastic wrap and let sit at room temperature for 8 to 18 hours.
  • Line inside of 10 inch skillet with a 12- by 18-inch sheet of parchment paper.
  • Spray paper with nonstick cooking spray.
  • Transfer dough to lightly floured work surface and knead 10 to 15 times. Shape dough into ball by pulling edges into middle.
  • Transfer dough, seam-side down, to parchment-lined skillet and spray surface of dough with nonstick cooking spray.
  • Cover loosely with plastic wrap and let rise at room temperature until dough has doubled in size and does not readily spring back when poked with finger, about 2 hours. (I've also retarded the rising by placing dough in the refrigerator for up to 12 hours.).
  • About 30 minutes before baking, adjust oven rack to lowest position, place a large heavy-bottomed Dutch oven (with lid) on rack, and heat oven to 500 degrees.
  • Lightly flour top of dough and, using razor blade or sharp knife, make one 6-inch-long, 1/2-inch-deep slit along top of dough.
  • Carefully remove pot from oven and remove lid.
  • Pick up dough by lifting parchment overhang and lower into pot (let any excess parchment hang over pot edge).
  • Cover pot and place in oven.
  • Reduce oven temperature to 425 degrees and bake covered for approximately 30 minutes.
  • Remove lid and continue to bake until loaf is deep brown and instant-read thermometer inserted into center registers 210 degrees, 20 to 30 minutes longer.
  • Carefully remove bread from pot; transfer to wire rack and cool to room temperature, about 2 hours.

Nutrition Facts : Calories 2136.5, Fat 46.6, SaturatedFat 21.6, Cholesterol 99.8, Sodium 6297.5, Carbohydrate 308.8, Fiber 12.8, Sugar 2.5, Protein 85.4

More about "authentic olive rosemary bread cooks illustrated food"

OLIVE-ROSEMARY BREAD | COOK'S ILLUSTRATED RECIPE
olive-rosemary-bread-cooks-illustrated image
So for our olive-rosemary bread recipe we compensated by reducing the amount of water and replacing a portion of bre... 4 teaspoons salt. 2 chocolate …
From cooksillustrated.com
5/5 (1)
Servings 2
Cuisine Italian
Category Desserts or Baked Goods, Breads


| COOK'S ILLUSTRATED
The iconic magazine that investigates how and why recipes work American classics, everyday favorites, and the stories behind them Experts teach 320+ online courses for …
From cooksillustrated.com


PIN BY DEBBIE SEYBOLD ON FOOD | ROSEMARY BREAD, COOKS …
Jan 3, 2017 - Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe.
From pinterest.co.uk


ROSEMARY OLIVE BREAD (BREAD MACHINE COMPATIBLE!) RECIPE - FOOD …
Pour the water into the pan of a bread machine, then sprinkle in the yeast and sugar. Let the mixture sit in the bread machine until a creamy foam forms on top of the water, about 10 minutes.
From foodnewsnews.com


OLIVE ROSEMARY BREAD | ROSEMARY BREAD, COOKS ILLUSTRATED, ARTISAN …
Apr 11, 2020 - Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe. Apr 11, 2020 - Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


GREEK CYPRUS OLIVE ROSEMARY FLATBREAD (ELIOPITA) - FOOD.COM
2007-02-08 Preheat the oven to 300°F Cut Olive Flatbread into slices 1/4 to 1/2 inch wide and 3 to 4 inches long. Place the slices on a baking sheet and toast, turning once, until light golden on both sides, about 5 minutes per side. Remove, and brush one side of each slice with olive oil. Or, to keep for later, cool the rusks completely on the baking ...
From food.com


OLIVE-ROSEMARY BREAD | ROSEMARY BREAD, RECIPES, COOKS ILLUSTRATED
Jan 3, 2017 - Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe. Jan 3, 2017 - Really good olive bread can be made at home—but it requires a lot more than just adding a handful of olives to any bread recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows …
From pinterest.com


COOK'S ILLUSTRATED OLIVE-ROSEMARY BREAD RECIPE - PINTEREST.COM
Oct 14, 2016 - Cook's Illustrated Olive-Rosemary Bread. Discover our recipe rated 4.5/5 by 8 members. Oct 14, 2016 - Cook's Illustrated Olive-Rosemary Bread. Discover our recipe rated 4.5/5 by 8 members. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From pinterest.com


OLIVE-ROSEMARY BREAD | COOK'S ILLUSTRATED
WHY THIS RECIPE WORKS. Adding olives to our rustic Italian bread recipe made for a heavy, gummy bread that tasted bland in contrast to the olives. So for our olive-rosemary bread recipe we compensated by reducing the amount of water and replacing a portion of bread flour with whole-wheat flour. Honey added sweetness to our olive-rosemary bread ...
From cooksillustrated.com


AUTHENTIC OLIVE ROSEMARY BREAD COOK S ILLUSTRATED | THEFOODTASTING
2022-05-16 published in cook's illustrated, march-april 2007. almost any variety of brined or oil-cured olive works in this recipe. however, cook's illustrated testers preferred a mix of both green and black olives. the bread will keep for up to 2 days, well wrap
From thefoodtasting.com


Related Search