Thank you for all your wonderful name suggestions for my video series. I had such a tough time deciding but finally went for Claire K’s Creations because I think it sums be up nicely and it will fit if I ever want to throw in a non-food creation like I sometimes do. Thanks Stephanie!
Everyone was so nice about my first video and made me feel so much better about doing it. I guess it’s just one of those things you need to think ‘what’s the worst that can happen?’ There really is no worst-case scenario when it comes to loading a recipe video on Youtube so I’m jumping into it and aiming to have one up every Friday.
I will start on new recipes soon, but for the moment I’m going to recreate a few old favorites.
Kirsty asked to see a bread video so here you go Kirsty… how to make olive bread. I give a few tips on using the yeast as well as kneading so you should be making perfect loaves in no time!
A few things to note:
- You can play spot the difference in the background. Can you guess what I had for lunch that day?
- Which word do I say way too much? Never knew I did that but I’m realising it now!
- I left in any stupid corny commentary I make about what I’m doing just for a laugh. I’m no pro so there’s no point pretending!
- I like to act out what I’m saying just in case you don’t know what stirring looks like (maybe I knew sign language in a previous life?)
So what about you? What would you like to see in my videos?
- 3 cups bread flour
- 2 teaspoons active dry yeast
- 2 tablespoons white sugar (I used 1tsp)
- 1 teaspoon salt (I used 2 tsp)
- ½ cup chopped black olives
- 3 tablespoons olive oil
- 1¼ cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon cornmeal (polenta)
- In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water. You can do this using a dough hook on a stand mixer.
- Turn out dough onto a floured board and knead it until it is smooth and elastic.
- Set it aside to rise for about 45 minutes or until it doubles in size.
- Punch the risen dough down and then knead it again fora 5-10 minutes or until it’s smooth.
- Cover it again and leave to rise for 30 minutes or until it doubles in size.
- Use your hands to shape the dough into a round ball.
- Line a large bowl with a lint-free tea towel and coat it generously with flour.
- Turn the dough into the tea towel so it is seam-side up.
- Dust the top with a bit more flour and then cover it loosely and leave it to double in size again (about 20 minutes).
- While the bread is rising for the third time, put a pan of water in the bottom of the oven and preheat it to 210C fan-forced.
- Line a baking tray with paper or a silicon baking mat and sprinkle it with polenta.
- Gently invert the dough onto the baking tray.
- Bake the loaf at 210C for 15 minutes then reduce heat to 170C and bake for 30 more minutes, or until it is golden.
- Leave to cool on a wire rack before slicing.