Tuesday, March 30, 2010
Pane all'Olive - Olive Bread
I've been puttering around in the kitchen today. I made a loaf of olive bread right out of Jim Lahey's My Bread cookbook. It is another one of the no-knead breads so actually I had to start it last night but "starting" it only takes long enough to measure out a few ingredients and mix them with water. Then you cover the bowl with plastic wrap and let it sit for 12 to 18 hours. So while I'm sleeping all those little yeasty organisms are working away.
Lahey says that any pitted olive will "yield something worth eating." But he makes some specific suggestions for the best olive bread. I had a partial jar of kalamata olives that had been sitting on the shelf in the fridge for a while and I had a couple of packs of pitted green olives....totally non-special. So that is what made up the 1-1/2 cups of olives that went into the bread. I hope it yields something worth eating.
I'm dying to cut into the bread to check it out but I'm taking it to a dinner party tonight. I think it makes a better presentation as a whole loaf. My friend Pat always told me that if it looks special then everyone will think it is delicious. I'm not sure that this loaf looks special but people are always impressed with a homemade loaf of bread, so maybe that will make it taste delicious. I'll report back tomorrow on how it tasted.