This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Anchovy, Garlic, And Olive Bread
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- #70467
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
3 cups flour
1 cup tepid water
1 package yeast
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon dried oregano
1/4 cup olive oil
2 cloves garlic, minced
1 cup pitted kalamata olives, chopped
2 teaspoons anchovy paste
directions
Dissolve yeast in water. Add sugar and let stand 5 minutes.
Place in bowl of mixer with dough hook, and add oil, then flour and salt, stirring and kneading in mixer.
Add oregano. Knead 8 minutes. Then turn dough onto a working surface and knead 3 minutes by hand.
Place in an oiled bowl and turn dough around to coat with oil. Cover with plastic, and let rise 1 hour.
Meanwhile, combine garlic, olives, and anchovy paste; set aside.
Divide dough in half. Roll out each half into a rectangle and spread with the garlic, anchovy paste and olive mixture.
Roll up dough in jellyroll fashion. Keep rolling to form a thin baguette. Place baguettes on a greased cookie sheet. Let rise 30 minutes. Brush with a little olive oil.
Bake in pre-heated 375 degrees F oven for 30 minutes. Serve warm.
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