March 2014 - Page 2 of 10 - Garden Seeds and Honey Bees

Olive Tapenade & Baguettes

*1 can Black Olives, minced
*1/2 cup Green Olives, minced
*2 cloves Garlic, minced or pressed
*1/2 teaspoon Rosemary, minced
*2 tablespoon Capers, optional
*1 tablespoon Extra Light Olive Oil
*1 tablespoon Lemon Juice

Optional Toppings

*Cherry or Grape Tomatoes, halved
*Parsley, Chopped
*Parmesan Cheese, grated

We used a hand chopper to mince the Olives and Rosemary and a garlic press for the garlic.

Combine all the ingredients except the tomatoes and parsley, refrigerate until ready to serve on sliced, oil brushed toasted baguettes. Also can be topped with the tomatoes, parsley, grated parmesan Cheese and drizzled with Extra Light Olive.

See Baguettes

Enjoy!

Jessica

Baguettes

Proofing Yeast:

In bowl add:

*1 2/3 cups warm water
*1/2 teaspoon Instant Yeast
*1/8 teaspoon Sugar

Let the Yeast sit in bowl until bubbly and then add the following:

*3 1/2 cups Bread Flour, more if needed
*1/4 teaspoon Salt
*2 1/2 teaspoons Barley Malt Syrup

Mix and knead dough into soft dough. Cover the dough, let rise for 3 hours and then divide the dough in half forming into 2 long loaves, cover and let it rise again 1 hour or until double in size. After rising make diagonal slits or score down each loaf.

Bake the Baguettes at 450*F. for 22 to 25 minutes. (For best results place a pan of water in the oven on the rack below the Baguette/baking sheet.)

See Olive Tapenade