Two of the favorite eats at our holiday party were the sun-dried tomato bread with white bean aioli (1) and the kalamata tarragon bread with creamy kalamata dip (2), especially the olive combo.
Sun-Dried Tomato Basil Bread/Kalamata Tarragon Bread
The bread was an off shoot of a recipe that I learned at the bread basics class through Kirkwood.
Ingredients:
- 1/4 cup warm water
- 2 tablespoons sugar
- 2 teaspoons instant yeast
- 1/2 cup warm non-dairy milk
- 5 tablespoons olive oil
- 1 teaspoon salt
- 3 cups bread flour
- 1/2 cup oil packed sun-dried tomatoes, drained & chopped (reserve oil) - for sun-dried tomato bread
- 1/4 cup chopped fresh basil - for sun-dried tomato bread
- 1/2 cup chopped kalamata olives - for kalamata olive bread
- 1/4 cup chopped tarragon - for kalamata olive bread
- Combine water, sugar, yeast milk, olive oil, salt and flour in the bowl of a stand mixer. Knead until dough is soft (about 5-7 minutes and dough should barley clean the sides of the bowl and stick to the bottom). Cover and let rise until double.
- Gently deflate dough, divide in half. Roll each half into a 22" x 8.5" rectangle.
- If making sun-dried tomato basil bread, sprinkle each half with half of the tomatoes and basil.
- If making kalamata tarragon bread, sprinkle each half with half of the olives and tarragon.
- (Alternatively, cut the total amounts of sun-dried tomatoes, basil, olives and tarragon in half for just two loaves).
- Starting with one long edge, roll dough into a log. Pinch edges to seal.
- Place seam side down on a parchment lined baking sheet.
- Using a sharp knife, make a 1" deep slice down the center of the dough, leaving about 1/2" in tact at each end.
- Keeping the cut side up, form the dough into an "S" shape, tucking both ends under the center of the "S" to form a figure eight. Pinch ends together to seal.
- Cover and let rise until double.
- Preheat oven to 350* and bake for 35-40 minutes, tenting with tinfoil about half way through to prevent over browning.
White Bean Aioli
Adapted from Vaganomicon
Ingredients:
- 3 cups white navy beans, cooked and drained (or 2 15 ounce cans)
- 4 tablespoons lemon juice
- 1/2 teaspoon salt + more to taste
- Pepper to taste
- Reserved oil from sun-dried tomato bread + more to make 1/2 cup total
- 6-12 cloves of garlic, chopped
Directions:
- In a small pan, heat oil over low heat. Add garlic and cook for about 3 minutes just to soften. Do not brown.
- In a food processor, combine beans, lemon juice, salt and pepper. Pulse until a paste forms.
- Slowly stream in oil + garlic and process until until smooth. (Use a blender for an even smoother texture).
- Taste and season with additional salt and pepper to taste.
Creamy Kalamata SpreadAdapted from Vaganomicon
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 6 cloves garlic
- 1/2 teaspoon red pepper flakes
- 2 cups kalamata olives, drained and chopped
- 1/2 cup dry red wine
- 1 package silken tofu (original recipe calls for soft tofu, which I could not find)
- 4-6 tablespoons water
Directions:
- Preheat a saucepan over medium heat. Add oil and garlic, sauteing until onions are lightly browned, about 5 minutes. Add garlic and red pepper flakes, cooking for an additional minute. Add olives, and wine, cooking until wine has reduced, about 5 minutes. Remove from heat and cool.
- Add tofu to blender and process until smooth, adding water as necessary (you won't need much if you use silken tofu). add olive mixture and puree until very smooth.
- Chill for 30 minutes (or longer) before serving.
