2 : c Flour
2 : Tb brandy
1 : c Sugar
1/2 : ts Salt
1/2 : lb Butter or margerine
1 : ts Baking powder
3 : Eggs
2 : To 3lb hrtnng .milk
Powdered : Powdered sugar
1 : md Yellow squash, diced
4 : Shallots, with tops, chopped
1 : qt Water
2 : tb Maple syrup
5 : sl Cucumber (1/2" thick)
1 : tb Salt
1/4 : ts Black pepper
0: PREPARATIONS for BAKING: Take the baskets from the refrigerator and remove the wrapping
1: Let the dough warm almost to room temperature for 1 1/2 to 2 hours--it is important that it not be chilled
2: HALF AN HOUR BEFORE ESTIMATED BAKING TIME: Place the baking stone or tiles on the oven rack in the lower third of the oven and preheat to 500 degrees F
3: SLASHING THE DOUGH: Gently invert each basket, catching the dough in your hand and laying it carefully on a lightly floured wooden peel
4: With a single-edged razor, make a quick slanting 1/2" slash in the top of the dough from one side to the other
5: Open the slash slightly with your fingers
6: BAKING THE BREAD--45 minutes
7: Spritz the oven liberally with water and close the door for 5 seconds to trap the steam
8: Then quickly open the door and slide the dough onto the hot baking surface, jerking away the peel
9: Immediately turn down the oven temperature to 450 F
10: Continue spritzing the oven with water every 3 minutes for first 15 minutes of baking
11: When the breads are firm enough, rotate their positions to ensure more even coloring
12: Continue baking for about 30 minutes
13: The cut should open up and the bread will rise to almost double its original size
14: WHEN IS IT DONE? The crust will be a deep golden brown, with visible small fermentation bubbles particularly around the base
15: When tapped on the bottom, the bread should make a hollow sound--the temperature on an instant thermometer plunged into the bottom of the bread should be 200 degrees F
16: Remove the bread to a rack to cool completely before slicing
17: Alternative overnight yeast batter: 1 package fresh or dried yeast 1/4 cup tap water, in a 1 cup measure 1/4 t sugar 1 cup all-purpose flour 1 cup water, droplets more if needed Crumble or sprinkle the yeast over the water in the measure, whisk in the sugar, and let rise for several minutes until it begins to foam
18: Whisk it again, then scrape into a 2 quart glass or plastic container
19: Whisk in the cup of flour, then the water, to make a mixture the consistency of pancake batter
20: Set uncovered at room temperature for several hours, until it foams and produces bit heavy bubbles
21: Stir it up, and leave overnight
22: May be used in place of the Silverton starter in any of her recipes
23: AHEAD OF TIME NOTE: If not to be used the next day, cover and refrigerate
24: The batter will gradually turn into a sourdough; feed it and treat it in the same way as the finished Silverton starter
25: NOTES: The type of olives is important
26: If you do not use firm enough olives they will dissolve into the bread causing a muddiness of flavor, and an excess of salt! I have a report of someone trying to use a DLC-7 SuperPro Cuisineart processor, which was a disaster! The starter oozed out of the bottom and it wouldn't knead the amount of flour and starter that's in the recipe
27: I use the Kitchenaid for this recipe with great success
28: It takes longer to knead, but is a much better alternative to a huge mess with the processor, plus I didn't have to do the recipe in two batches
29: I kept the dough pretty wet so I used only about 6 - 6 1/2 cups of flour total
30: Julia Child's note: Nancy Silverton's sturdy olive bread has a delicious aroma of real olives, but not overpoweringly so
31: This time the dough has the feel of a regular conventioanl dough but is made with her famous grape starter
32: Olive bread is one of her customer's favorites--how fortunate we can now make it in our own kitchens
33: Posted 12-01-93 by RICHARD TAYLOR on F-Cooking MM by MMCONV and Sylvia Steiger, GEnie THE
34: STEIGERS, CI$ 71511,2253, Internet sylvia
35: steiger@lunatic
36: com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes