Andrew Eborn's Green Olive & Smoked Paprika Bread with Chris Dodd
- 4 years ago
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Green Olive & Smoked Paprika Bread
Makes about 12 rolls
325g Strong White Bread Flour
6g Table Salt
5g Smoked Paprika
7g Dried Yeast (15g fresh yeast)
1 pinch Caster Sugar
160g Warm Water, about 40°C
15g Olive Oil
115g Pitted Green Olives, roughly chopped
More flour for rolling
Semolina for dusting on the baking tray (optional)
Method
1. Mix the flour, salt, and smoked paprika in a bowl.
2. Use about 20g of the water to mix with the sugar and yeast.
3. Leave this for 5 minutes. The sugar will help the yeast to activate.
4. Mix add the yeast with the flour along with the oil and water.
5. Work the dough for about 5 minutes until it becomes smooth and shiny.
6. You may need to add a few pinches of flour to stop the dough sticking to the
table. Work it into a smooth ball shape.
7. Leave this in the mixing bowl in a warm place, covered with a damp tea
towel for about an hour. The ball should have doubled in size.
8. ‘Knock it back’ by pushing down on the dough with your hand.
9. Work in the chopped olives until they are well dispersed. At this point you
may need to add a few pinches of flour depending on how juicy your olives
are.
10. Cut this dough into 60g pieces for dinner rolls or a 200g piece for a hot dog
style roll.
11. Roll the dough pieces into tight little balls with the top being smooth and the
bottom looking knotted. For the hot dog roll, flatten the piece out then roll it
up lengthwise.
12. Sprinkle the table with semolina and place the rolls on top and cover with a
damp tea towel. Allow these to prove for about 20-30 minutes.
Copyright Chris Dodd 2020
13. Preheat your oven to 200°C, Gas mark 6, or 400°C Fahrenheit
14. Place a tray of 200ml of hot water at the bottom of the oven if you want a
crispier roll. The steam will help the natural sugars rise to the top and
caramelise and create a crusty bread.
15. Use a serrated knife to cut little crosses in the top of each roll, being careful
not to press the proven rolls too much as they will deflate.
16. Bake these for 15-18 minutes. The tops will be a deep golden brown and if
you pick one up and tap the bottom of it, it will sound hollow.
17. Once they are baked, remove them from the oven and allow them to cool
naturally.
18. Leave for at least 5 minutes before breaking open or they will look doughy in
the middle.
19. The last thing to do is to cut a nice knob of salted butter and pop it inside
your roll and enjoy the taste of freshly baked, homemade bread.
"Andrew Eborn is electric, magnetic, and his intelligence ... is just mind-boggling !"
"Andrew Eborn is not only educating me ~ but entertaining me also ! ~ Andrew is priceless !
Lazar Vukovic " Andrew Eborn - A man born to entertain"
Follow @AndrewEborn @OctopusTV
© Octopus TV Ltd 2020.
Green Olive & Smoked Paprika Bread
Makes about 12 rolls
325g Strong White Bread Flour
6g Table Salt
5g Smoked Paprika
7g Dried Yeast (15g fresh yeast)
1 pinch Caster Sugar
160g Warm Water, about 40°C
15g Olive Oil
115g Pitted Green Olives, roughly chopped
More flour for rolling
Semolina for dusting on the baking tray (optional)
Method
1. Mix the flour, salt, and smoked paprika in a bowl.
2. Use about 20g of the water to mix with the sugar and yeast.
3. Leave this for 5 minutes. The sugar will help the yeast to activate.
4. Mix add the yeast with the flour along with the oil and water.
5. Work the dough for about 5 minutes until it becomes smooth and shiny.
6. You may need to add a few pinches of flour to stop the dough sticking to the
table. Work it into a smooth ball shape.
7. Leave this in the mixing bowl in a warm place, covered with a damp tea
towel for about an hour. The ball should have doubled in size.
8. ‘Knock it back’ by pushing down on the dough with your hand.
9. Work in the chopped olives until they are well dispersed. At this point you
may need to add a few pinches of flour depending on how juicy your olives
are.
10. Cut this dough into 60g pieces for dinner rolls or a 200g piece for a hot dog
style roll.
11. Roll the dough pieces into tight little balls with the top being smooth and the
bottom looking knotted. For the hot dog roll, flatten the piece out then roll it
up lengthwise.
12. Sprinkle the table with semolina and place the rolls on top and cover with a
damp tea towel. Allow these to prove for about 20-30 minutes.
Copyright Chris Dodd 2020
13. Preheat your oven to 200°C, Gas mark 6, or 400°C Fahrenheit
14. Place a tray of 200ml of hot water at the bottom of the oven if you want a
crispier roll. The steam will help the natural sugars rise to the top and
caramelise and create a crusty bread.
15. Use a serrated knife to cut little crosses in the top of each roll, being careful
not to press the proven rolls too much as they will deflate.
16. Bake these for 15-18 minutes. The tops will be a deep golden brown and if
you pick one up and tap the bottom of it, it will sound hollow.
17. Once they are baked, remove them from the oven and allow them to cool
naturally.
18. Leave for at least 5 minutes before breaking open or they will look doughy in
the middle.
19. The last thing to do is to cut a nice knob of salted butter and pop it inside
your roll and enjoy the taste of freshly baked, homemade bread.
"Andrew Eborn is electric, magnetic, and his intelligence ... is just mind-boggling !"
"Andrew Eborn is not only educating me ~ but entertaining me also ! ~ Andrew is priceless !
Lazar Vukovic " Andrew Eborn - A man born to entertain"
Follow @AndrewEborn @OctopusTV
© Octopus TV Ltd 2020.