then slather it with an olive, cheese and green onion mixture.
in Jesus name.
i got a new cookbook the other day.
the pioneer woman cooks.
i love her website.
poor jere jae has to hear PW stories all the time.
i'm not gonna lie, everything she makes looks delish.
as i flipped through my new cookbook, i came across a recipe for olive cheese bread.
i decided we must have it for dinner.
i had all the ingredients....except for a loaf of french bread.
pretty important missing ingredient. don't ya think??
(she does mention the mixture can be used as a dip with crackers.)
i could have called jere jae and asked him to pick up a loaf from the grocery store.
but something about having him run to the store for just ONE item bugged me.
i have all of the ingredients for bread, i thought to myself, how hard can it be??
i scanned the internet for french bread recipes.
it was already 4:30pm so i didn't have a lot of time to allow the dough to rise.
so i changed my internet search to FAST french bread recipes.
gotta love google!!
i came across a recipe that seemed to fit my needs.
the rise time for the dough was only 20 minutes!
almost every other recipe required a double rise over a period of 2-3 hours.
was this too good to be true??
just in case it was, i decided to split the recipe in half and make one loaf.
i threw all the ingredients together.
let it rise.
i shaped it in to a loaf.
I MADE FRENCH BREAD.
1 tablespoon sugar
1 tablespoon salt
2 packages dry instant yeast
1 tablespoon butter, softened
1 3/4 cups very warm water
vegetable or olive oil
1 egg white
1 tablespoon cold water
1. Oil a sheet pan and sprinkle with cornmeal.
2. In stand mixer with paddle attachment, combine 1 1/2 cups flour, sugar, salt, and yeast. Add butter. Gradually add water to dry ingredients and beat for 2 minutes. Gradually stir in the remaining flour until dough gathers together. (add more or less flour if necessary to reach dough consistency)
3. Replace paddle attachment with hook attachment and work dough on stir for 7 - 8 minutes.
If making by hand, turn dough on to floured board and knead until smooth, 8 to 10 minutes. Cover with plastic wrap or towel and rest dough in warm location** for 20 minutes.
4. Turn dough on to lightly floured work surface and divide dough in two. Roll each half of the dough into long loaf shape, approx. 10x15 inches rectangle and tuck ends underneath. Try to not handle the dough too much.
6. Bake 20 to 25 minutes. Combine egg white and water, brush on bread and bake 5 to 10
1 cup chopped pimento stuffed olives
1 cup chopped black olives
2-3 green onions, chopped
2 cups grated Monterrey Jack Cheese or Cheddar Cheese
1/2 cup mayonnaise
1/4 cup butter, softened
1. Roughly chop the olives and green onions. Mix with grated cheese, mayonnaise and butter.
2. Slice the bread in half lengthwise and pile half the mixture on top of each half of the loaf.
3. Bake at 325°F for about 25 minutes, until mixture is melted and has started to brown on top. Let cool for a few minutes then cut into slices and serve.
Source: Pioneer Woman