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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 295.0
  • Total Fat: 11.6 g
  • Cholesterol: 13.1 mg
  • Sodium: 864.2 mg
  • Total Carbs: 35.7 g
  • Dietary Fiber: 0.3 g
  • Protein: 14.1 g

View full nutritional breakdown of Parmesan-Olive No Knead Bread calories by ingredient
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Parmesan-Olive No Knead Bread

Submitted by: KING*GET*FIT
Parmesan-Olive No Knead Bread

Introduction

BREADTOPIA'S RECIPE
This bread takes about 24 hours to make but only about 10 mins. of work time.
This recipe makes one amazing loaf of bread. It's great for special occasions, and considering the price of ingredients, you may want to reserve it for special occasions. Use fresh parmesan cheese and it's likely you will not find this loaf's equivalent in any bakery. They would have to charge too much!

BREADTOPIA'S RECIPE
This bread takes about 24 hours to make but only about 10 mins. of work time.
This recipe makes one amazing loaf of bread. It's great for special occasions, and considering the price of ingredients, you may want to reserve it for special occasions. Use fresh parmesan cheese and it's likely you will not find this loaf's equivalent in any bakery. They would have to charge too much!


Number of Servings: 12

Ingredients

    1/2 cup (2 1/2 oz.) whole wheat flour
    2 2/3 cups (13 1/2 oz.) bread flour
    1 tsp. salt
    7 oz. grated fresh parmesan cheese
    2/3 cup pitted kalamata olives (cut in half lengthwise)
    1 3/4 cup purified water
    1/4 cup sourdough starter


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Directions

Combine the flours and salt
Mix the starter into the water until mostly dissolved
Mix the water/starter solution into the dry ingredients
Mix in the olives.
Cover bowl with plastic at let sit at room temperature for 18 hours
After 18 hours turn dough onto well floured surface and gently flatten enough to fold dough back onto itself a couple times to form a roundish blob. Note: This folding stage can be accomplished within the bowl, speeding up the process even further and leaving less of a cleanup.
Cover blob with plastic and let rest 15 minutes. During this rest period, coat a proofing basket or towel lined bowl with bran flakes.
Gently and quickly shape blob into an approximate ball and place in proofing basket or bowl.
Cover with a towel and let rise for 1-2 hours depending on room temperature.
As gently as possible, flip the dough into a Dutch oven or ceramic (e.g. La Cloche) baker preheated to 500F degrees and bake covered for 30 minutes. Remove cover and bake an additional 15 minutes at 450 degrees. See Great No-Knead Baking Techniques for more tips.
Allow bread to cool completely before slicing and eating. Warning: this most difficult step requires superhuman discipline and restraint.
You may have to adjust the baking times and temperatures to adapt to the various weights and materials of different baking containers.



Number of Servings: 12

Recipe submitted by SparkPeople user KING*GET*FIT.





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  • 1 of 1 people found this review helpful
    This looks really delicious. I think I'm going to give it a try - one question - instructions say: "Mix in the pecans and craisins" - is that supposed to say "olives and parmesan" ? - 3/28/11

    Reply from KING*GET*FIT (3/28/11)
    Sorry about that. Its fixed now and it is delicious.


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