November 22, 2017
Blue Ribbon Fresh Herb Olive Nut Bread
Washington State Fair Winner
Fresh Herb Olive Nut Bread
1 (1/4 ounce) envelope active dry yeast
2 tablespoons sugar
1 cup warm water, about 110 degrees
2 tablespoonsolive oil
1 1/4 teaspoon kosher salt, divided
1 tablespoon fresh parsley, chopped
1 teaspoon fresh oregano, chopped
1 teaspoon fresh dill weed, chopped
1 teaspoon fresh chives, chopped
1 teaspoon fresh basil, chopped
2 cloves garlic, minced
2 generous tablespoons shallots, minced
1 cup coarsely chopped walnuts
1 cup coarsely chopped olives (green and Kalamata)
3 1/2 to 4 cups bread flour
1 beaten egg, plus 1 teaspoon water
1/4 teaspoon kosher salt
In large mixing bowl, combine yeast, sugar, and warm water; stirring until sugar is dissolved. Set aside until frothy or bubbles form, about 5 minutes. Stir in olive oil, 1 teaspoon kosher salt, herbs, garlic, shallots, walnuts, and olives.
Mix in flour, one cup at a time (a dough hook in stand-up mixer works great for this). Continue to knead the dough for 8-10 minutes, until dough is smooth and elastic. Wrap in plastic. Let dough rise in a warm place for an hour, or until it doubles in size.
Punch down; shape into a round or rectangle. Place in an oiled baking pan. Cover loosely with the same plastic wrap. Let the loaf rise another 30 minutes, or until it doubles in size.
Preheat oven to 375 degrees F. Beat egg and water; brush onto uncovered loaf. Sprinkle with remaining 1/4 teaspoon kosher salt. Bake 25 minutes, or until browned and sounds hollow when tapped.
Recipe from the Blue Ribbon Group