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Associate.com - Share Your Recipe!

Recipe Name: Anchovy, Garlic And Olive Bread ( March, 97) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
3 Cup(s) Flour
1 1/2 Cup(s) Tepid water
1 Yeast, or 1 teaspoon
1 Teaspoon(s) Salt
1/2 Teaspoon(s) Sugar
1/4 Cup(s) Olive oil
2 Cloves garlic, minced
1 Cup(s) Pitted Kalamata olives
chopped
2 Tablespoon(s) Anchovy paste
Directions:
Dissolve yeast in water. Add sugar and let stand 5 minutes. Place in
bowl of kitchen aid and add oil, then flour and salt stirring and
kneading in kitchen aid. Add oregano. Knead 8 minutes. Then turn dough
onto a working surface and knead 3 minutes by hand. Place in an oiled
bowl and turn dough around to coat with oil. Cover with plastic, and
let rise 1 hour. Divide dough in 2 , Roll out each into a rectangle
and spread garlic, anchovy paste and olives. Roll jellyroll fashion.
Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with
a little olive oil. Bake in pre heated 450 oven for 30 minutes .
NOTES : Serve sliced with dips. Recipe by: Miriam Podcameni
Posvolsky Posted to Digest bread-bakers.v097.n054 by Leon & Miriam
Posvolsky <miriamp@pobox.com> on Aug 25, 1997

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2113
Calories From Fat: 685
Total Fat: 77.4g
Cholesterol: 0mg
Sodium: 4115.8mg
Potassium: 1090.8mg
Carbohydrates: 305.1g
Fiber: 18.4g
Sugar: 4.3g
Protein: 47.9g


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