New York City Chefs Daily Recipe for 01/08/2002 : Olive Bread
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Olive Bread recipe today with the daily updated recipe from NYC Chef Dr. Delicious recipe collections - an Italian, French, or Haute Cuisine Recipe Collection.  Recipes include Seafood, Shrimp, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Chicken, Rice & Pasta. New York City restaurant chef and editor review these daily recipes.  New York, New York - Restaurant capital of the world.

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Chef's Daily Recipe for 01/08/2002 : Olive Bread
"Olive Bread"

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"As we graze it grows"

2 red onions, sliced thin
2 tablespoons olive oil
1 1/3 cups pitted black or green olives
7 cups plain flour
1 1/2 teaspoon salt
4 teaspoons dried yeast
3 tablespoons chopped parsley, coriander or mint

Fry the onions in the oil until soft. Roughly chop the olives.  Put the flour, salt, yeast and parsley, coriander or mint in a large bowl with the olives and fried onions and pour in 2 cups hot water. Mix to a dough using a rounded bladed knife, adding a little more water if the mixture feels dry.  Turn out onto a lightly floured surface and knead for about 10 minutes.  Put in a clean bowl, cover with clear film and leave in a warm place until doubled in bulk. Preheat the oven to 425 degrees.  Lightly grease two baking sheets. Turn the dough on to a floured surface and cut in half. Shape into two rounds and place on the baking sheets. Cover loosely with lightly oiled clear film and leave until doubled in size.  Slash the tops of the leaves with a knife then bake for about 40 minutes or until the loaves sound hollow when tapped on the bottom.  Cool on a wire rack. Makes two 1 1/2 pound loaves.
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