Skip to Content

Olives and Carrot Bread Sticks and rolls

Olives and Carrot Bread Sticks and rolls

Sharing is caring!

My friend Aparna, of My Diverse Kitchen is hosting the Bread Baking Day #12- Small breads.

What Aparna wants from usis to make anything like buns, rolls, biscuits, bagels, waffles, beignets, doughnuts, croissants, bread sticks, pretzels, etc. and we can make them sweet or savory, plain or stuffed, or add fruit/ vegetable/ nuts/ seeds/ herbs/ spices, etc. You can get creative and shape your bread decoratively. The sky’s the limit for possibilities. The only two things to keep in mind are that the bread should be “small” and should be made with a leavening agent.

It’s not easy to bake with 40 degrees Centigrade but I began early in the morning with the air conditioning on, and then left straight to the Lake.

Olives and Carrot Bread Sticks and rolls

Ingredients

  • ½ kilo bread flour
  • 1 sachet dried yeast (9 grams)
  • Lukewarm water
  • ½ cup of olive oil
  • 1 teaspoon sugar
  • 1 teaspoon salt

For olive filling

  • 1 cup of kalamata olives, pitted
  • ½ teaspoon rosemary
  • ½ teaspoon oregano
  • Salt and pepper to taste

For carrot filling

  • 1 cup of grated carrots
  • ½ teaspoon of garlic powder
  • ½ teaspoon of crashed coriander seeds
  • Salt and pepper and other spices of your choice like paprika, cumin etc.

Directions:

Place flour, yeast, salt and sugar in a bowl and mix.Add olive oil and rub the oil to be absorbed by the flour and then gradually add water until the dough does not stick on the bowl or your fingers.If it is sticky keep adding flour until it is ready.

Cover bowl with its lid and leave it for about ½ an hour to rise.When it is winter and it is cold add hot water in a baking tin and place the bowl covered with its lid, in the tin.

Meantime, pit the olives and cut into small pieces and peel and grate the carrots.

When the dough has risen knead it again a few times and divide the dough into two pieces.In the first one knead in the olives, oregano, rosemary, salt and pepper and in the other the carrot, coriander, garlic powder, salt and pepper.

Make one roll out of each kind and twist them together. Cut each roll into slices of 2 cm.

Line your baking tin with parchment paper and preheat oven at 180 degrees.Place the rolls in the tin and let them rise again.Bake for about 30 minutes.These turn out like little breads.

Or

One batch of the rolls I did not cut them into pieces but I dipped them in sesame seeds and baked them like usual bread.Then I cut them into slices and put them in the oven again and lowered the heat at 100 degrees and baked them for another half an hour.I turned the oven off and left them in the oven to cool down.These were like savoury rusks.

Sharing is caring!

Purslane Salad
Previous
Purslane Salad (glystrida), Purslane Tzatziki and Carrot Tzatziki
Watermelon rind karpouzi served image
Next
Glyko Karpouzi - Watermelon Rind Preserve (spoon sweet)

Ivy

Thursday 7th of August 2008

Hi Jude, it brings out the child in us.

Jude

Thursday 7th of August 2008

Isn't it fun to make up shapes with leftover dough. I'm glad I'm not the only one who does that.

Ivy

Monday 4th of August 2008

Thank you sunshinemom. Hope you'll like them.

Sunshinemom

Monday 4th of August 2008

Thanks for the lovely recipe! My kitchen is going to see this pretty soon:)

Ivy

Wednesday 16th of July 2008

Thanks Aparna. We rarely see rain any more, even in the Winter.

Comments are closed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Privacy Policy · Copyright
shares