La Pompe a l'Huile
This Provencal brioche, made with olive oil, can be the centerpiece of any table.
- Yield: Makes 2 loaves
Source: Martha Stewart Living, December/January 1998/1999
- 1 tablespoon coarse salt
- 1/4 cup sugar
- 7 cups bread flour
- 1 packet active dry yeast
- 1/4 cup finely chopped candied orange peel
- 1 tablespoon anise seeds
- Grated zest and juice of 1 orange
- 2 large eggs, slightly beaten
- 1/2 cup extra-virgin olive oil, plus more for bowl and pans
- 1 tablespoon orange-flower water
- All-purpose flour, for rolling out dough
In the bowl of an electric mixer fitted with the dough hook, place the salt, sugar, bread flour, yeast, candied orange peel, anise seeds, and zest. Mix ingredients on low speed until combined.
Place the orange juice, eggs, olive oil, and orange-flower water in a 4-cup liquid measuring cup. Fill cup with warm water, measuring 2 1/2 cups. Pour this mixture over the flour mixture; mix on low speed until shiny and elastic, 4 to 5 minutes.
Lightly oil a large bowl, and set aside. Dust a clean work surface lightly with flour; turn out the dough. Gather dough into a smooth ball, and place dough in the oiled bowl. Cover bowl with plastic; set in a warm place until doubled in size, about 2 hours.
Lightly dust a clean work surface with flour, and lightly oil two baking pans. Turn out the dough, and divide into two equal pieces. Roll one piece into a 12-inch-diameter disk, about 1/3-inch thick. Cut three decorative slits in center of dough, and stretch each slit, enlarging it. Transfer the disk to a baking pan, cover loosely with plastic wrap, and set in a warm place to rise for 50 minutes. Repeat with remaining piece of dough.
Heat oven to 400 degrees. Unwrap both disks. Bake bread until golden brown, 20 to 25 minutes. Transfer the bread to a wire rack to cool completely. Wrap bread in plastic, and store at room temperature up to 2 days.