Mediterranean Olive Mini Loaves

These are a great compliment to any dinner.  I love the smell of fresh bread.  It does take some time to make, but it is worth it.  From Food and Drink Holiday 2014.

3/4 cup warm water
1 tsp granulated sugar
1 pkg active dry yeast
2 cups all purpose flour
2 tsp finely minced fresh rosemary leaves
1 tsp salt
1/4 cup olive oil
2 tbsp finely chopped pitted Kalamata olives
2 tsp finely chopped oil packed sun dried tomatoes
Olive oil for brushing

1. Pour warm water, 110F in a bowl.  Stir in sugar until dissolved.  Sprinkle yeast overtop.   Don’t stir.  Let stand until foamy, about 10 minutes.
2. Meanwhile, in a bowl, stir flour with rosemary and salt.  When yeast is foamy, stir in 1/4 cup olive oil.  Then gradually stir into flour mixture.  Keep stirring until dough is evenly moist.  Gather dough into a ball (this should be easy to form). If too dry, add water 1 tbsp at a time; if too wet, add flour in a similar manner.  Place ball on a lightly floured work surface and, using floured hands, knead until dough is smooth and satiny on the surface, adding a dusting of flour to the work surface whenever the dough becomes sticky.  It will need about 5 minutes of kneading.  Then, continuing to gently knead, gradually add olives and tomatoes by scattering some over the dough, a few at a time as evenly as possible.  Fold dough from the top back toward you and knead again.  Repeat until all olives and tomatoes are added.  Do not stretch the dough.  This will take about 3 minutes.
3. Form dough into a ball and place in a bowl brushed with olive oil.  Cover with an oiled piece of waxed paper and then a damp cloth.  Sit in a warm place, such as the top of the refrigerator, until almost doubled in size, about 1 hour.
4. Gently deflate dough by pressing down on it and place on a work surface brushed with olive oil. Using an oiled rolling pin roll dough into a rectangle about 8 x 10 inches with the shorter side closest to you.  Slice in half lengthwise, forming two 8 inch long pieces; divide each of those into 4 2 inch wide pieces.  You will end up with 8 pieces.
5. Working with one piece at a time gently fold in long sides and pinch seams together. Fold in ends and pinch to seal.  Place seam side down on a large baking sheet lined with parchment paper and brush with olive oil. Repeat for all 8 mini loaves.  Make 3 shallow diagonal slices on top of each, about 1 inch long, if you like.  Cover with a piece of oiled waxed paper, then a light damp cloth. Let sit in a warm place until almost doubled in size, about 45 minutes.
6. Meanwhile preheat oven to 450F.
7. When mini loaves have risen, place pan in centre of oven.  Turn oven down to 375F and bake until golden, 25 to 30 minutes.  Brush with okie oil.  Remove to a rack to cool.  Store in an airtight container at room temperature up to 2 days or freeze for longer storage.

Makes 8 mini loaves.

Sticky Caramel Apple Buns

These are decadent and indulgent treats.  A bit of whole wheat flour adds to the old fashioned quality of these treats.  From Canadian Living Magazine.

1/4 cup granulated sugar
1 1/2 tsp active dry yeast
2/3 cup milk
1 egg
2 tbsp butter, melted and cooled
1/2 tsp vanilla
1 3/4 cups all purpose flour
1 1/3 cups whole wheat flour
1/2 tsp salt

Apple Filling:
1/4 cup butter
3 apples peeled, cored and finely diced
1 1/2 tsp cinnamon

Caramel Sauce:
1/4 cup butter
1 cup packed brown sugar
2 tbsp whipping cream (35%)

1. In bowl, dissolve 1 tsp of the sugar in 1/3 cup warm water; sprinkle yeast over top.  Let stand until foamy, about 10 minutes.
2. In separate bowl, whisk together milk, egg, butter, vanilla and remaining sugar; stir in yeast mixture.
3. In large bowl, whisk together all purpose flour, whole wheat flour and salt.  Stir in yeast mixture to form ragged dough.  Turn out onto floured surface and knead, adding up to 2 tbsp more all purpose flour if needed, until soft and smooth but not sticky dough forms, about 10 minutes.
4. Transfer to greased bowl and turn to grease all over.  Cover and let stand in warm draft free place until doubled in bulk, about 2 hours.

Apple Filling

1. Meanwhile in skillet, melt butter over medium high heat; cook apples and cinnamon, stirring occasionally, until very tender and light golden, 6 to 8 minutes.  Transfer to bowl; let cool.

Caramel Sauce

1. In skillet, melt butter over medium heat.  Stir in sugar and 1 tbsp water; cook, stirring often, just until sugar is dissolved, about 2 minutes.  Remove from heat; stir in cream until smooth.  Pour into greased 13 x 9 inch baking dish.

• Turn out dough onto lightly floured surface; roll out into 20 x 12 inch rectangle.  Leaving 1/2 inch border uncovered at 1 long side, spread apple filling over dough.  Starting at long side opposite border, tightly roll up; pinch seam to seal.
• With sharp knife, cut into 12 pieces; place, cut sides up, in caramel.  Cover and let rise in warm draft-free place until doubled in bulk, about 1 hour.
• Bake in 375 F oven until golden and buns sound hollow when gently tapped, 25 to 30 minutes.  Let stand for 5 minutes.  Invert onto serving dish.

Bruschetta with Tomatoes and Basil

A simple recipe that works well with most dinners.  Just make sure you use a good quality bun or bread.

Baguette or focaccia bread
3 tablespoons extra virgin olive oil
2 garlic cloves, pushed through a press
2 medium ripe tomatoes, seeded and diced (best you can buy)
1/4 cup fresh basil leaves, cut in slivers
Salt and pepper
Parmesan Cheese (or some mozzarella)

1. Cut bread in half lengthwise and toast in oven until golden.  While bread is toasting, place olive oil and garlic in small microwave safe bowl and cook on high 30 seconds or until garlic is fragrant.
2. Brush garlic oil on bread.  Evenly top toast with tomatoes and basil.  Season to taste with salt and pepper. grate Parmesan over top and broil for 3-5 minutes or until cheese is bubbling.