Beach Watchers Cookbook

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Buzz's No-knead Olive Bread

This is a delicious no-knead olive bread recipe my husband, Buzz Mersereau, came up with. It can be made with just about any herb, berry, whatever, instead of the olives.

The long knead-free process allows the dough to develop good flavor while the preheated Dutch oven** will create the humid conditions needed for a crisp crust.

YIELD: One 1 1/2 lb loaf

1/4 tsp active dry yeast
1 1/2 C warm water
In a large bowl, dissolve yeast in water.

3 C flour
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried rosemary,
1 1/2 tsp salt

1/2 C olives, sliced
You can use all purpose flour, white bread flour, whole wheat flour, or any combination thereof.

In a second bowl, combine dry ingredients and olives. Add mix to the bowl containing the water & yeast. Stir until blended.

The dough will be shaggy & sticky.

first rise
8-18 hours
Cover bowl tightly with plastic wrap and let rest at least 8 hours, preferably 12-18 hours at warm room temperature (about 70 degrees).

The dough is ready when the surface is dotted with bubbles.

form loafLightly flour a work surface and place dough on it. Sprinkle a little more flour on it and fold it over on itself a couple times. Cover loosely with plastic wrap and let it rest for about 15 minutes.

Using just enough flour to keep the dough from sticking to the work surface and to your fingers, gently shape the dough into a ball.

second rise
1-2 hours
Generously coat a dish towel with flour, wheat bran or cornmeal (your choice). Put the ball of dough on the surface of the towel and dust the ball with your choice from the previous sentence. Cover with another towel and let rise for 1-2 hours.

When it is ready, the dough will have doubled in size and will not readily spring back when poked with a finger.

preheatAt least 20 minutes before the dough is ready, pre-heat the oven to 475 degrees. Put the pot in the oven to heat up.

bakeWhen the dough is ready and has risen, carefully remove the pot from the oven and lift off the lid. Put the dough in the pot. The dough will lose its shape somewhat in the process, but that's okay. Center the dough in the pot.

Cover and bake for 30 minutes at 475.

Remove the lid and bake for an additional 15-20 minutes until the loaf is beautifully browned.

Remove the bread from the pot and let it cool on a rack for an hour before slicing.

** Any 6-8 qt pot, like a Dutch oven, cast iron, enameled, Pyrex or ceramic, with lid.

Peg Boley


Island County Beach Watchers <-- 2016 --> Sound Water Stewards of Island County