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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend. | 2. Form a well in the flour and pour in the hot water. | 3. With a wooden spoon, pull flour into the water to form a batter. | 4. Break the eggs and drop into the batter. | 5. Vigorously stir the eggs and batter together till the eggs have been absorbed. | 6. Cut the butter into 2 or 3 pieces and drop into the mixture. | 7. With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes. | 8. Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface. | 9. The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour. | 10. Knead by hand or under a dough hook till smooth and elastic, about 8 minutes. | 11. Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive! | 12. First rising:. | 13. Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast). | 14. Shaping:. | 15. Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside. | 16. Punch down the dough and turn onto the floured work surface. | 17. Pat and push the dough into a 14 inch square. | 18. Allow it to relax for 3-4 minutes before scattering the olives. | 19. Press the olives lightly into the dough. | 20. Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone. | 21. Tuck the open ends of the dough under to make a smooth surface. | 22. Pat the loaf to flatten and shape into an oval about 2 inches thick. | 23. Second rising:. | 24. Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes. | 25. Preheat oven to 350 20 minutes before baking. | 26. Uncover the loaf and brush with beaten egg yolk. | 27. Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped). | 28. Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2 1/2 - 3	cups		0.0	0.0	0.0	0.0
yeast	2 1/4	teaspoons		24.975	2.7567	3.2238	0.1215
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1	teaspoon		-	-	-	-
hot water	1/3	cup		0.0	0.0	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
butter	1/4	cup		342.0	15.714	10.686	28.8
green pimento olive	1/2	cup	stuffed	-	-	-	-
black olive	1/2	cup	pitted ripe	-	-	-	-
egg yolk	1		beaten	54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.