Real African Dishes: [MC-AllEthnic-Recipes] Olive Bread - Greek Eliopitta - 4 pts plus; 25g Carbohydrate; 3g Dietary Fiber

Monday, July 22, 2013

[MC-AllEthnic-Recipes] Olive Bread - Greek Eliopitta - 4 pts plus; 25g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Olive Bread - Greek Eliopitta

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 25%) Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/2 cups white bread flour -- (preferably unbleached) 1 lb 2oz/500g
1 tablespoon superfine sugar
2 teaspoons salt
4 ounces active dry yeast -- (1 envelope), 7 grams
3 Tablespoons olive oil
1 1/4 cups tepid water -- 10 fl oz/300 ml or so
3 1/2 ounces pitted sliced olives -- (you choose the colors)
1 Tablespoon rosemary -- or mixed herbs, optional

Sift the flour, sugar and salt into a mixing bowl, sprinkle in the yeast,
and add the olive oil and water. Mix well with a wooden spoon, and then
your hands - when it all comes together, knead it on a board for around 10
minutes. Pop the dough back in the bowl, cover with a damp cloth or
plastic wrap and leave it to double in size. After about 30 minutes, punch
it down, knead some more, add the olives and the rosemary, and then
re-cover in the howl to proof for a further 30 minutes.

Now shape the dough into two rounds (about 6in/15cm diameter) on a floured
board. Cover with a damp cloth, and leave to rise for a final 30 minutes.
Grease a large baking tray, and put in the oven on 475F/240C to heat up.
Just before you are ready to cook the bread, pop a baking pan of water in
the bottom of the oven - it helps keep the bread soft and elastic while
cooking. Slide the loaves on to the tray and bake for around 10 minutes,
then turn the oven down to 375F/190C and cook for a further 20-25 minutes.
The bread should be golden brown and sound hollowish when you tap its
bottom. Cool and gobble; although this is so tasty it may not get a chance
to cool down ...

Makes 2 loaves (8 slices per loaf)

OK, so this is a slightly fatter bread. It is enjoyed in Greece, parts of
Turkey, and Armenia, and it is just one of the nicest (and easiest) breads
to bake at home. There is something very Mother Earthy about it: the
olives, the flour, the simple rustic shape ... A jug of wine, a loaf of
bread and thou, was Khayyam's recipe for bucolic bliss-I reckon this was
the loaf he was talking about.

Cuisine:
"Greek"
Source:
"New Middle Eastern Vegetarian: Modern Recipes from Veggiestan by
Sally Butcher, 2012"
S(Formatted by Chupa Babi):
"July 2013"
Yield:
"2 loaves"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 161 Calories; 4g Fat (22.3%
calories from fat); 6g Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg
Cholesterol; 325mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat;
0 Fruit; 1 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0