baking · bread · Bread maker

Bread rolls with feta and olives

My bread baking is centered around bread machine. Never the less, this time I have put together a recipe that instructs how to prepare dough  by hands, kitchen aid or bread machine.
The recipe is very simple and straight forward. It takes a bit of time to prepare dough for the rolls. Still, the end result is great! One can eat these bread rolls as a side dish for dinner, an appetizer or just as a snack.

Bread rolls with feta and olives | sourdoughmovement.com | bread machine
Bread rolls with feta and olives

Ingredients:

  • 3 ½ cups of all-purpose flour
  • 1 cup of warm water
  • 1 ½ tsp of instant yeast
  • 1 tsp of salt
  • Feta cheese 3 oz or 84gr
  • Black olives 1/2 of the 8.5oz jar or 6 tbsp or 114gr
  • 1 tsp of olive oil (to cook)

Preparation (adapted from http://www.bbc.co.uk/food/recipes/olive_bread_rolls_98178; http://www.seriouseats.com/2014/09/breadmaking-101-how-to-mix-and-knead-dough-step-by-step.html):

  1. Make the dough. Mix water flour, yeast and salt by hand or bread machine or kitchen aid.
    1. By bread machine – put water and flour in the machine and set it to dough cycle – just kneading. Cover your dough and step away from it for a half hour. This resting period is called an autolyse, and it allows our flour to hydrate more fully. Then add salt and yeast and mix it again. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1hr or more depending on your room temperature.
    2. By mixer – start by placing the water into the mixing bowl, and then dump your flour on top. This will help to ensure that flour doesn’t stick to the bottom and clump—flour clumps make for lumpy bread. Set your mixer to a medium-slow speed to get your flour and water combining. Cover your dough and step away from it for a half hour. This resting period is called an autolyse, and it allows our flour to hydrate more fully. Add the salt and yeast to your autolysing dough, and then set it to a nice, slow speed until you can’t feel any graininess in the dough—just a few minutes should do it. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1hr or more depending on your room temperature.
    3. By hand – mix water and flour in the bowl. Cover your dough and step away from it for a half hour. This resting period is called an autolyse, and it allows our flour to hydrate more fully. kneading is done with a pressing-folding-turning action. First the dough is pressed with the heels of both hands and pushed away from the body so the dough stretches out. The dough is then folded in half, given a quarter turn, and the process is repeated. Depending on the dough, the kneading time can range anywhere from 5 to 15 minutes. During kneading, the gluten strands stretch and expand, enabling dough to hold in gas bubbles, which allows it to rise. The dough is ready when it feels soft, springy and elastic. Clean the bowl, drizzle in a little oil, then pop the dough back in, turning it over and coating the sides of the bowl in oil. Cover with some oiled cling film and set aside in a warm place to double in size – this will take 1hr or more depending on your room temperature.
  2. Prepare the filling. Cut feta cheese in small cubes.
  3. Once the dough is read. Line a baking tray with parchment. Uncover the dough and punch it down a couple of times with your fist, knocking out all the air bubbles. Tip out onto a floured work surface and dust the top with a little flour too, if it is sticky. Roll the dough out to a rectangle. Cover dough in in black olives and feta cheese. Roll the dough up from one of the longer sides, into a long sausage.
  4. Use a sharp knife to cut the dough into 8 even pieces. Place on the baking tray, cut-side up, in a 3-by-4 formation. Roll each of the roll in your hand to form a ball. Leave a little space between each roll as they will grow and touch as they prove. Loosely cover with oiled cling film and leave to prove for 30 mins–1 hr until almost doubled in size again.
  5. Uncover the bread when it is puffed up. Bake in 375F on the middle shelf in the oven for 35-40 mins until golden brown and the center looks dry and not doughy. Remove from the oven and leave to cool for at least 10 mins.

Enjoy!

Bread rolls with feta and olives | sourdoughmovement.com | bread machine
Bread rolls with feta and olives

 

6 thoughts on “Bread rolls with feta and olives

  1. I have GOT to try this. I lived in Greece for six years – the secret to the best flavor is to search import stores that sell real Greek olives and olive oil. We have a store like that here in Jacksonville, FL. I’ll be visiting it again just to make this bread.

    Liked by 1 person

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