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the brick interior of our oven, in the knowledge that ourancestors baked this way and that we are continuingtheir fine tradition”Start the day,the Israeli wayThis means enjoying a hearty, healthy breakfast andat the Inbal, this includes enjoying all their homemadebreads. “Yes, we bake it all - including the pitot, rolls andbaguettes, offering white, brown and whole-wheat aswell as gluten-free,” says Executive Chef Moti Buchbut.“With our gluten free bread, which I bake using alternateflours to wheat - rice, Tapioca and cornflower - youwill not taste the difference from the regular bread.” Itis no surprise that “our Israeli breakfast is so popularwith overseas visitors who are not only looking fora substantial way to begin the day but a healthy oneand our breads are an important part of this culinaryexperience.”In the sixties, ‘bread’ was hippy slang for ‘money’. Asfood, the doughy stuff has long been considered “thestaff of life” and in Isaiah 55:10 we read:“For as the rain cometh down, and the snow fromheaven, and returneth not thither, but watereth theearth, and maketh it bring forth and bud, that it maygive seed to the sower, and bread to the eater.”Bon Appétit.Herb & OlivebreadBy Chef Moti BuchbutExecutive Chef ofthe Inbal Jerusalem HotelIngredients1 ½ tablespoons of dry yeast2/3 cup of warm water2½ cups of warmer water, notboiling (warmer than lukewarm)3 ½ cups of white flour3 ¼ cups of whole grain flour2 ½ tablespoons of olive oil3 even tablespoons of sugar3 tablespoons of finely choppedfresh chives or 2 tablespoons ofdried chives1 ¼ teaspoons of dry oregano1 ¼ teaspoons of dry thyme2 ¼ teaspoons of salt2/3 cup of chopped or sliced in ringsof black pitted olivesPreparationMix the yeast in 2/3 cup of warmwater.Stir the mixture from time to timeand let it ferment for a few minutes.Mix in a bowl: white flour, oil, sugar,chives, oregano, thyme & salt.Pour the 2 ½ cups of warm waterinto the bowl.Mix with an electric mixer on lowspeed until the mixture is smooth.Add the melted yeast and keepEd Isaacs, Dreamstime.comstirring on low speed and graduallyincrease the speed of the wholemixture for approximately 4 minutes.After 4 minutes, pour the whole grainflour and chopped olives into thebowl.Fold the dough with a wooden spoonIt is normal for the dough to be alittle sticky and wetOil the sides of a bowl, pour thedough, brush it with a little oil onthe top so that it is enveloped andcover it with saran wrap. Place in awarm place until the dough rises toapproximately twice its size.Oil your hands well and divide thedough in two (it is sticky, but the oil helps)drizzle a few drops of olive oil on topof each loaf. Spread with your fingers.Level the dough to one surface.Spread on each loaf about a spoon ofwhite or whole grain flour to coverthe top surface.Cover each baking pan with saranwrap and leave to rise again for about45 minutes – 1 ½ hours (depends onthe room temp).Unwrap and let the leaven rise afew centimeters over the pan edges(about ¼ hour).Bake in the oven until the loaveshave a crispy tanned surface (about½ hour).Take out carefully from the oven.Pass a knife around the side walls ofthe pan to release the loaf. Carefullytake out.Spring-Summer 201243