How to make Canna Black Olive loaf
Hey, so you remember we made a Canna infused oil, well, here it is again, this time we are using the oil sparingly in a ciabatta style loaf. A little love and a little care and this loaf with some simple cheddar is too die for, straight out of the oven.
Canna Black Olive Loaf:
Yields : 1
prep time : 2 hrs 40 minutes
cook time : 40 minutes
total time : 3 hrs 10 minutes
Ingredients:
1.5 Tsp x yeast
2 3/4 cups x All purpose flour
1/3 cup x Warm water
1/2 Tsp x Kosher salt
1 x Large garlic clove
2 Tsp x Canna infused oil
1/2 cup x Black olives (pitted)
Step 1: Combine all the ingredients, except the black olives, into a large mixing bowl. I found using slightly warmer water to help, not hot. Leave on the side for roughly 10 minutes to help the yeast activate.
Step 2: Add the olives into the dough mixer and fold the dough. Using a medium speed on the mixer, gently mix the dough together, It'll turn slightly crumbly, don't worry, add a little more water a tsp at a time til the dough sticks to the dough hook and can hold its own.
Step 3: Oil up the bowl with paper towel, just enough the dough doesn't stick. Transfer the dough into a large glass bowl. Place in the oven on a middle shelf, and place a glass dish at the bottom of the oven, boil the kettle and transfer water into the glass dish. Leave the dough in the oven for roughly an hour.
Step 4: Bring the dough out of the oven, knead the dough by hand. transfer onto baking paper and leave for another hour giving the dough a chance to rise.
Step 5: Preheat the oven to 410 degrees F, score the top of the dough with a knife, place the dough in the oven for 40 minutes. leave the glass dish filled with water in the bottom of the oven.
Step 6: Bring the loaf out, it should be a light golden color, and if you tap the bottom should sound pretty hollow. Allow the loaf to cool, and enjoy some fresh hot canna bread.
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