I don't know if you could adapt this recipe to a bread machine and set it on the dough cycle, removing to form the loaves. I've tried this recipe before, though, and it was good. I'll search some of my bread machine cookbooks for one specifically for the bread machine. laa :0)
Ingredients
- 1 package (1 tablespoon) active dry yeast
- 2 tablespoons olive oil
- 2 teaspoons salt
- 3 - 3-1/2 cups unbleached all-purpose or bread flour
- 1 - 1-1/2 cups hot water (120 degrees)
- Olive Filling:
- 2 large garlic cloves, minced
- 2 tablespoons minched shallot
- 2 cups black olives, chopped
- graged zest of 1/2 lemon
- 2 tablespoons olive oil
- Cornmeal for sprinkling
Directions
1. Place yeast, oil, salt and 1 cup flour in a large bowl. Stir and add the hot water with a whisk. Beat well for about 3 minutes or until smooth.
2. Add flour about 1/2 cup at a time with a wooden spoon.
3, Turn out onto a lightly floured surface. Kenad for about 5 minutes, or until dough is springy, smooth, and resilient to the touch, adding flour 1 tablespoon at a time as needed. Place in a greased bowl, turn once to grease top, and cover with plastic wrap. Let rise in a warm place until tripled.
4. Meanwhile, combine ingredients for filling and set aside to let flavores meld while dough is rising.
5. Gently deflate dough, turn out onto a lightly floured surface, and divide into 2 sections. Roll or pat each section into a large rectangle. Spread each with one-half of the filling and roll up jelly-roll fashion from the long edge. Pinch seams and sides. Place on a greased or parchment-lined baking sheet sprinkled with cornmeal.
6. Let rise, covered loosely with plastic wrap, until doubled, about 25 minutes. Slash tops with a serrated knife in 3 places.
7. Bake in a preheated 400 degree oven for 25 to 35 minutes or until brown.
Print this recipe
Submitted 6/13/05.
Source: Bread by Beth Hensperger
Submitted By: Lori A
YERBANDLOR@worldnet.att.net
Olive Baguettes