Welcome!!! You made it. Are you stuffed yet? You just started and you’re already full? Well this isn’t going to help much since it’s almost like dinner all by itself, but since it’s only virtual, your eyes won’t fill up. As I wrote this, I realized this is like Prom for food bloggers, isn’t it? Gasp, I speak craziness! But think about it, we’ve dressed ourselves up in our finest attire, spent hours on our hair, posed for pictures, and thrown all caution to the wind. This should be fun…
In reflection, I wish that instead of going Prom in high school, I’d gone hiking. So today
we’re in Bryce Canyon today checking out hoodoos and red rocks and stuff, or so I hope. It’s a last minute, much needed getaway, part of our attempt to make life more authentic, but last minute trips require lots of frantic work I’m hanging out at home with three sick kids, thoroughly enjoying the VVP, but spent the week planning a fun (and at least temporarily failed) family getaway. In the midst of all that planning, I had the shocking realization a few days ago that despite making bread multiple times a week, I had nothing ready to bring to the party. Total party foul. And my husband had already made, photographed and enjoyed his Authentic Ginger Beer and he’s a total blog beginner.
So I closed my eyes really tight and imagined what would be yummy. And I ran out to the front and picked some herbs. And while my kids made tents out of blankets and houses out of blocks, I made bread out of what we had. And doggoneit, it’s amazing!
Confession: I had great plans of showing how this is done on the grill. I mean, it’s grilling season, hot season, don’t have a good air conditioner season, so I was going to make everyone happy with BREAD ON THE GRILL! But alas, I ran out of propane during the preheat. So, boring oven bread it is. And with that, the whole puffy bread thing failed because I had to re-preheat and well, let’s just say, my timing got off – never good with bread. Anyway, look for grilled bread later this spring. I will perfect it, at least for me.
Herby Olive Tomato Kale Bread (or Rolls)
Yield: Two medium loaves or 18 rolls (or any other combo)
6 c. flour (2 c. bread + 4 c. white whole wheat + 1-2 T. vital wheat gluten to offset the whole wheat flour)
3 T. rapid rise/instant yeast
3 T. salt
2 ½ – 3 c. warm water
2 T. sugar
5-6 large leaves of kale, ribs removed & chopped
Olive oil or water for sautéing kale
3 -4 T. minced fresh herbs (I used equal parts rosemary, thyme & garlic chives)
1/3 – ½ c. chopped green olives
¼ c. chopped sundried tomatoes (rehydrated if dry, rinsed if packed in oil)
- In your mixer, mix flours, yeast & salt using the dough hook. With mixer on low, add 2 ½ cups warm water and sugar and mix until the dough just comes together. Without taking the whole thing apart, cover the bowl with plastic wrap or a towel and let it rest for 15 minutes or so.
- While the dough is resting, quickly sauté the kale just until it is bright green and slightly tender.
- Knead the dough on medium-low speed until smooth and elastic, adding more water or flour as needed. The dough should be pretty tacky, but still clear the sides of the bowl. Add herbs, olives, tomatoes and cooked kale to your mixer bowl and knead on low until just combined.
- Turn dough out onto a silicone baking mat or a floured surface and knead just until everything comes together in a ball. Place dough in a large, lightly oiled bowl and wrap tightly in plastic wrap. Let rise in a warm place until doubled, 1 to 1 ½ hours.
- Turn dough back out onto your work surface and deflate it gently – dimple, mash, whatever. Divide into two parts and either roll into rolls, or shape carefully into two tight balls. For rolls, either space on a baking sheet lined with parchment/Silpat, or nestle nicely in a lightly oiled 8×8 (9) or 9×13 (18); for boules, place on parchment or your silicone mat. Cover loosely with plastic wrap and let rise again until doubled, about an hour.
- Preheat baking stone in the oven for at least 30 minutes if possible at 500F. Add hot water to a roasting pan on the bottom rack and put your bread/rolls in the oven on your pizza stone. If it’s on parchment, leave it on there and let it bake that way. Bake at super hot until spotty and golden, then turn your temp down to 400F, baking another 25 -30 minutes until crusty, golden and beautiful.
- Let it cool until it’s cool, or not like me and rip a roll off and dip it in calorie laden olive oil. It’s totally worth it.
Thanks for stopping by! It was lovely having a visit. Next stop, more bread, and then many, many more VVP specialties.
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That loaf looks gorgeous! And what a great way to sneak veggies in if you have pickier eaters!
Seriously. Isn’t it true how some days your kids are good eaters and then the next not? I think I’m in the clear usually, but then sometimes have to pull a few tricks out to get the good stuff in.
I don’t have kids, but I do have a veggie-averse vegetarian boyfriend. Same thing, right? 🙂
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This looks amazing! I love kale (and all of those other ingredients, too) but have never thought about baking it into bread… 🙂
Could you please update the link to my blog (the “go back” button)? I had posted a temporary placeholder post at first, but now have the permanent one up: http://spontaneoustomato.com/2013/05/11/epi-baguettes-rhubarb-ginger-jam/ Thank you!!
Thanks! Updated. And I’m learning I can put anything in bread if I tweak it just right. Your epi is amazing looking!
Thank you! Well I’m impressed by how much you put into this bread, and it still rose nicely and looks just perfect. Just realized you have tons of other bread recipes on your blog, too. I’m about to go check some of them out right now! 🙂
Olive bread is my fave!
So yummy, especially with really salty olives…
Yum! What a great idea 🙂
That bread looks so good. I’m coming back for some vegan baking lessons. My vegan loaves never turn out that nice!
I’ll be honest, mine don’t usually either. Maybe I needed a gold-star day to keep me going so blessings came down! And you wouldn’t be my first baking student, either.
Oh no! So sorry about your cancelled trip! What’s more authentic than sick kids ;-)?? Beautiful bread, Amanda, and I knew it would be. Thank you!
Life is what it is! We’re making the best of it and might get away for a couple of days yet, just not the full hoped for week. Thanks for all your working in making a party! Let me know if I can help next go-round.
Thanks for the offer, Amanda – I have a feeling we’ll need the help!
Oh, this looks SO good. So far this bread category is my favorite. Yours really jumped out at me!
Thank you! Hopefully it didn’t scare you too much when it jumped. 😉
I love finding new places to use kale! Thanks for sharing 🙂
You’re welcome! My garden is bursting with kale and I am getting more and more creative with it! I’ll be sprinkling it on cereal before you know it!
Holy crap. This has all my favourite things! I am trying this as soon as the temperature comes down and I can turn on my oven.
He-he! Yes, I get the hot oven/hot house thing! Hence the desire for a grilled bread, but alas, we can’t with them all!
What a georgous & tasty loooking home-made bread! A savoury one, that’s what i love the most! A must try! Yummmmmmmmmm! 🙂
I totally needed the savory. I have a few sweet ones I was tempted to pull out, but I was pulled in by the thought of all these yummies in one place!
I agree Here
I was totally giddy as a kid the night before the first day of school waiting for the potluck to start! Your bread my dear, is simply amazing. It’s on my to do list!
Or, maybe, i’ll just make you some sometime and bring it by. But you might have better luck making it yourself if you ACTUALLY want to try it! I’m not so good on my follow-through these days!
I am a sucker for a herbed up bread and this is just perfect! I hear you. i was all nerves yesterday even with a finished and scheduled post:)
kale in bread….yum! love this bread, I’d enjoy it simply with some butter (vegan butter of course!)
Incredible. Must be very, very flavorful with the tomato and kale aspects to your beautiful bread! Yum!
Loving it! Sorry you got the sick kids though, bummer.
Perfect bread Amanda – I love it!!
This looks amazing! I will definitely try out this recipe…so many yummy things in one!
Prom for food bloggers, ha ha ha, so true! I’ve been anxiously awaiting the Potluck f-o-r-e-v-e-r!! This bread looks crazy good, I love homemade bread. Sorry to hear about your sick kids 😦 Hopefully you will get to enjoy part of your vacation still.
Kale in bread?! A recipe I need to try! Yum, happy vvp~
I love your prom analogy. These look amazing!! I LOVE bread.
You had me at olives 🙂 I would love to try this loaf on the BBQ it sounds delicious!
Oooh, that does look tasty.
This looks wonderful Amanda and quite impressive too – if this is what you do with no planning, well, that’s the sign of talent if you ask me! Looks superb 🙂
yummy! everything I love is in the bread and this would be an awesome way to get my toddler to eat some kale:)
Love your recipe! I think I am going to use your recipe and make epi rolls… (that I just saw how to make for the first time, from your VVP neighbour)… Thank you for the great recipe.
I love olive bread, this looks great!
I’m nominating you for a Very Inspiring Blogger Award because you’ve inspired me. I suspect you’ve already received the award, I just want you to know that you’re rad.
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