Olive and Thyme Ring Bread (with photo)

[farfallina]

This one is one of the best bread recipes I've ever tried!
It really is tasty
I hope you like it



Olive and Thyme Ring Bread

Ingredients:
250g water
15g sugar
10g fresh yeast
500g manitoba flour (I used 250 of Manitoba 250 of all purpose flour)
40g sunflower oil
10g salt
30-40g pitted and sliced olives
A few springs of fresh thyme (washed and dried)


Preparation:

    * Place water, sugar and yeast in TM bowl and warm for 30 seconds at 37°C on Speed 2
    * Sift in flour. Add oil and salt. Knead for 5 minutes
    * Put the dough in a porcelain or glass bowl and knead with your hands for a couple of minutes. Cover with plastic film and let it rise for 1,5 hours
    * After risen press with your hands to take the air out
    * Roll out with a rolling pin approx 25x60cm
    * Spread olives and thyme leaves. Roll gently into a log shape. Unite and stick nicely the both ends and place it on the oven tray which is previously covered with wax paper
    * Sprinkle with a little flour on the top
    * Warm oven at 250°C just for 2 minutes and then turn it off! Put the oven’s light on!
    * Place the bread inside with tray and let it rise for 1 hour inside
    * After 1 hour passed, take it out. Let it rest 30 minutes more outside. In the meantime start oven at 250°C
    * Before you put it in the oven, make some slight diagonal incisions on the top of the bread with a sharp knife.
    * Bake it in 250°C preheated oven for 15 minutes
    * Let it cool down on wire racks.

Buon Appetito!


Photos:  http://thermomixtarifdefterim.blogspot.com/2010/06/olive-and-thyme-ring-bread.html  http://lacucina-degliangeli.blogspot.com/2010/05/ciambella-di-pane-bianco-con-olive-e.html


Notes: I've made this bread again recently. At the time I had been baking also other things so I needed the oven and I couldn't have the chance to do all that trick about turning on the oven for 2 mins then off, putting the bread inside with the light on..... I just let it rise in a warm place outside as usual for the same duration. (Since it is summer here everywhere is warm! ) It was just great also that way.

[RoxyS]

Farfallina, what is manitoba flour? I have never heard of it before. Maybe it is what we would call baker's flour.

Also, could I use basil and semi or sun dried tomatoes do you think? I'm not that keen on olives (although my DH is) and I don't have any fresh thyme.

[judydawn]

RoxyS, I have emailed a company in Norwood, South Australia where I believe this flour is available and when they get back to me I may be able to tell you if it is available Australia wide or not. It has apparently got a high protein content. Farfallina in the meantime, may be able to tell us what else we could use i.e. bakers flour?

[RoxyS]

Thanks JudyDawn. Will look forward to what you find out.

[farfallina]

RoxyS manitoba flour is a very strong kind of flour with high protein-gluten content as JD said. It is used to make bread, pizza..etc
I didn't know it doesn't exist over there
I believe you can substitute it with extra strong bread flour if you can find or strong bread flour.
I've used 250g manitoba and 250g all purpose. You can use 500g strong bread flour

You can see more information on Italian flours here: http://www.practicallyedible.com/edible.nsf/pages/italianflours


Farina Manitoba

This comes as both a 0 and 00 flour. Made from the Manitoba variety of hard wheat, as grown in Canada and the States, it has a high protein content.

Essentially a strong, highly-refined white bread flour, it is mostly used as a flour to strengthen other flours, often being mixed in right at the mills.

Such strengthened flours are sold as special strength flours -- the flours may be marked as being for "pane, pizza, dolce" (bread, pizza, baked goods.) At other times, the presence of Farina Manitoba may be indicated by a W on the package (the W is a value used on "Chopin Alveograph" graphs in Europe that measure the quality of gluten in a flour.)

The name "Manitoba" is applied to it by Italians only. People in the Canadian province of Manitoba would have no idea what they meant -- nor is it made only from wheat grown in Manitoba.

Substitutes for Italian Flours
If you are making bread: in North America, some suggest 3 parts all-purpose flour to 1 part cake flour; in the UK, 3 parts of bread flour to 1 part plain flour. Bread (strong) flour on its own is probably pretty much too strong for almost any Italian recipe. The absolute highest protein content you'd want in a flour for Italian bread would be 12 to 12.5%, tops. (Granted that their top protein rate is 10%, but remember that they tend to add a stronger flour such as Manitoba to beef up the dough.)

[Thermomixer]

Thanks farfallina - sounds interesting and yummy.  Sure it would be fine with just bead flour - though 50-50 hard and ordinary sounds good.

[judydawn]

RoxyS, I have emailed a company in Norwood, South Australia where I believe this flour is available and when they get back to me I may be able to tell you if it is available Australia wide or not. It has apparently got a high protein content. Farfallina in the meantime, may be able to tell us what else we could use i.e. bakers flour?

Have only just received a reply to this email but it wasn't very helpful I am afraid RoxyS.  Yes you can substitute a strong bakers' flour as has been suggested or they said an O aged strong flour (there is a small figure 1 after the word flour but I can't work out how to do it).  This should be available at any quality food store. 

[farfallina]

Thank you for research judy 

[cookie1]

I have this rising at the moment. We'll have it tonight with pumpkin soup as it is cool here for a change.

[farfallina]

i hope you enjoy it cookie

[cookie1]

It was lovely farfallina. I plan to make another one soon but this time I will make it sweet and put fruit in the centre.

[farfallina]

It also looks lovely cookie !
Thank for for sharing the photo.
Please let us know about your sweet version too when you decide to make it
 

[cookie1]

Will do.

[goldfish]

Bumping . . .

[cookie1]

Oops. I made the sweet one some time ago and it was lovely. The weight of the fruit made it sort of hollow in places but it was very tasty.