Food recipes
Olive Bread from Provence
Olive Bread from Provence
Ingredients:
3 to 3 1/2 cups unsifted bread flour
1 package active dry yeast
2 tbsp. sugar
1 cup warm water
1/3 cup pitted, chopped oil–cured ripe olives (black or green)
2 tbsp. olive oil
1 tsp. salt
Directions:
boiling water
Combine 1/2 cup flour, yeast and sugar in large bowl. Add warm water and stir
to blend. Let stand 10 minutes. Add olives, oil, salt, and 2 cups remaining flour. Stir
until well blended.
Turn dough onto lightly floured surface. Knead dough adding remaining flour as
needed until dough is smooth and elastic, (approximately 10 minutes). Place dough
in lightly oiled mixing bowl. Cover with clean cloth. Let rise in warm place until double
in size (about 1 hour).
Lightly oil large baking sheet. Roll dough into 8"x12" oval. Roll edges over 1"
and pinch to seal. Continue all around. Place on baking sheet. Cover with cloth and let
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
rise in warm place until double in size. (40 minutes). Preheat oven to 400F. Half fill
roasting pan with water and place on bottom rack in oven. Brush top of bread with
water. Bake on top rack of oven for 35 to 40 minutes or until lightly browned and bread
sounds hollow when tapped. Cool on wire rack.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Midnight Stars
Most of us these days don’t know anything about the natural world around us.
Unlike our pioneer forefathers who knew all the trees and plants, all the animal tracks
and could “dead reckon” by the stars, we are sadly bereft of native, natural wisdom.
And we’re intimidated by it. Yet it’s easy to recapture our connection to nature.
I started watching the stars long before I knew what any of the constellations
were. Particularly on cold, clear Winter nights. I used to walk along a country road at
midnight and listen to the different crunching noises the frozen snow would make. My
footsteps echoed back from the woods until I would stop, dead still, and listen to the
awesome silence. With no town lights around, I watched the deep black sky and felt
overwhelmed by the millions of points of light whirling in the heavens above. More stars
than grains of sand on a beach. Countless stars. Einstein said, “Not everything that
counts can be counted, and not everything that can be counted counts.” He could have
been talking about stars, for all I know.
When I finally started to study the stars and learn their names and the names of
their constellations, I had a problem. I could never “see” or remember the constellations
as they were outlined in the backyard astronomy books I read. But then I realized I
didn’t have to. The constellations are really arbitrarily defined groups of stars that only
appear to be related to each other, named thousands of years ago by Greeks and
Romans who are long gone. They named them after what they knew in their
Ingredients:
3 to 3 1/2 cups unsifted bread flour
1 package active dry yeast
2 tbsp. sugar
1 cup warm water
1/3 cup pitted, chopped oil–cured ripe olives (black or green)
2 tbsp. olive oil
1 tsp. salt
Directions:
boiling water
Combine 1/2 cup flour, yeast and sugar in large bowl. Add warm water and stir
to blend. Let stand 10 minutes. Add olives, oil, salt, and 2 cups remaining flour. Stir
until well blended.
Turn dough onto lightly floured surface. Knead dough adding remaining flour as
needed until dough is smooth and elastic, (approximately 10 minutes). Place dough
in lightly oiled mixing bowl. Cover with clean cloth. Let rise in warm place until double
in size (about 1 hour).
Lightly oil large baking sheet. Roll dough into 8"x12" oval. Roll edges over 1"
and pinch to seal. Continue all around. Place on baking sheet. Cover with cloth and let
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
rise in warm place until double in size. (40 minutes). Preheat oven to 400F. Half fill
roasting pan with water and place on bottom rack in oven. Brush top of bread with
water. Bake on top rack of oven for 35 to 40 minutes or until lightly browned and bread
sounds hollow when tapped. Cool on wire rack.
© Aliske Webb 1999. Published by Bookmice.com
The Quilt Inn Country Cookbook Aliske Webb
Midnight Stars
Most of us these days don’t know anything about the natural world around us.
Unlike our pioneer forefathers who knew all the trees and plants, all the animal tracks
and could “dead reckon” by the stars, we are sadly bereft of native, natural wisdom.
And we’re intimidated by it. Yet it’s easy to recapture our connection to nature.
I started watching the stars long before I knew what any of the constellations
were. Particularly on cold, clear Winter nights. I used to walk along a country road at
midnight and listen to the different crunching noises the frozen snow would make. My
footsteps echoed back from the woods until I would stop, dead still, and listen to the
awesome silence. With no town lights around, I watched the deep black sky and felt
overwhelmed by the millions of points of light whirling in the heavens above. More stars
than grains of sand on a beach. Countless stars. Einstein said, “Not everything that
counts can be counted, and not everything that can be counted counts.” He could have
been talking about stars, for all I know.
When I finally started to study the stars and learn their names and the names of
their constellations, I had a problem. I could never “see” or remember the constellations
as they were outlined in the backyard astronomy books I read. But then I realized I
didn’t have to. The constellations are really arbitrarily defined groups of stars that only
appear to be related to each other, named thousands of years ago by Greeks and
Romans who are long gone. They named them after what they knew in their
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