Now that fall is here I am baking bread more often. Fresh bread tastes so much better than store bought. I just love the aroma of bread baking too. I had some wonderful kalmata olives that were just waiting for me to use them so I made a wonderful Artisan bread with them. This bread is bursting with flavors of olives, garlic and parmesan. I used fresh garlic in my bread as the taste is so awesome.
I was sent a garlic press from Priority Chef to review so I found this bread the perfect opportunity to put it to use.
This garlic press is a premium industrial strength garlic press that crushes and minces peeled or unpeeled garlic cloves with ease. I love that I don't have to peel my cloves as I just put a clove in the press and press down. The garlic comes out and the peel stays behind in the press. The chamber is large enough to put two cloves of garlic it it.
This garlic press is made from heavy duty stainless steel and is also dishwasher safe. I love that it is all one piece, as my previous garlic press required me to assemble before use. This garlic press even looks cool enough to hang up as it has hooks on the bottom to do so.
For more information on this garlic press, click on the below link. I even have a coupon for my readers to save money!
$5 off coupon - DKI23YFT
Parmesan Olive Artisan Bread
3/4 cup warm water (105 F- 115 F)
1 package active dry yeast
1/2 cup milk
2 tablespoons sugar
2 tablespoons olive oil
1 teaspoon salt
1/2 chopped pitted Kalamata olives
4 cloves fresh garlic pressed though garlic press
1/2 cup parmesan cheese
2 3/4 cup all-purpose flour
1 egg lightly beaten
2 teaspoons water
1. In a large bowl stir together the 3/4 cup water and yeast. Let stand for 5 minutes. Add milk, sugar, olive oil, and salt and mix well. Then add olives, garlic and parmesan cheese and stir well. Mix in flour and combine well.
2. Place the dough on a floured surface and knead well, adding flour if needed to form a nice non sticky dough. Place dough in a oiled bowl and cover with oiled plastic wrap. Let rise in warm place for about an hour.
3. Place the dough on a floured surface and form into a 6 inch round loaf. Transfer the loaf to a greased baking sheet that is lightly sprinkled with cornmeal, using a spatula if needed. Place the loaf in a warm place to rise for an hour or until doubled in size. I like to turn the oven on for 30 seconds to a minute and then turn it off to make a great rising place.
4. Take the risen dough out of the oven and preheat the oven to 400 F. In a small bowl, combine beaten whisk together egg and 2 tablespoons water and brush this over the loaf. Bake for about 25 minutes until an instant-read thermometer reads at least. 200 F. Remove bread from baking sheet and cool on a wire rack. Serve with butter and olives.
If using a bread machine, place all ingredients except cornmeal,egg, and 2 tablespoons water into the bread machine pan. Set in on dough setting and skip step 2. Proceed to step three when machine is done and continue with remaining steps.