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"It's no wonder you have so many repeat guests here; great fishing, nice clean rooms, your fabulous Chef, the staff and crew are always two steps ahead of our needs. I was very impressed with the professional and cheerful nature of the hard working crew here at Ole's. I'll definitely be back"
Carl Lind, CA
"Ernie thanks for an amazing trip. Our group caught huge Chinook, lots of Coho and a bunch of Halibut on the same trip. Coming to OLE's is why we put up with everything we do all year, just so we can make it back one more time. The guys are already lining up to sign up for next year. You and your crew know what it takes to keep my clients happy, thanks for an incredible Trip. Looking forward to next summer already."
Joe Broussard III, CO
"Choosing a fishing Trip to British Columbia to celebrate our 22nd wedding anniversary, my wife Lori said " all I want to do is show up and have someone handle everything" Well Ernie and his staff did just that. We had a wonderful time fishing for Salmon and Halibut, the accommodations and meals were wonderful! . This was the most enjoyable anniversary experience we have ever had"
-Ray Camacho, ID
"..we've been to just about every place you can mention on the coast, and we keep coming back to Ole's Hakai Pass. It's not just the fishing, which is incredible, it's so much more. Every year we notice something new, you could come here for 10 years and never get bored. Add to that the finest crew and you've got us hooked"
Bill and Sandy Challenger, BC

Gillian's wonderful bread.

Tuesday, August 23, 2011

Each evening we sit down to an outstanding meal prepared by our Chef Steve Breeze.  But we always start with some homemade bread.  Our guests can't seem to get enough and Jesse is kept busy replenishing the bread baskets.  What most people don't realize is that Gillian bakes it fresh every day for the evening service.  It is really wonderful and hard to resist.  Many guests have asked for Gillian's secret to be able to make this at home.  The recipe follows, but the secret ingredient is the love she puts into making every loaf!

 Gillian's Bread

Ingredients:

water: 1300 grams

dry active yeast: 67 grams
 
all-purpose flour: 2250 grams
 
salt: 45 grams
 
Procedure:
 
Dissolve yeast in lukewarm water
 
Combine salt and flour and add to yeast in the mixer
 
Mix with dough hook until the ingredients are incorporated on low speed, then mix at medium speed for approximately 5-7 minutes
 
Lightly oil a large bowl - Place the dough in a bowl and cover with saran wrap or a wet towel and let rise in a warm area for approximately 1.5 hours
 
Punch the dough down, recover and let it rise for another hour
 
Place dough onto floured surface and divide into three. Shape into oval loafs, creating a smooth skin on top and place on parchement paper, cover with saran wrap and let proof for approximately 30 minutes
 
Brush with eggwhites, slash the loaf with diagonal cuts and sprinkle it with salt, peper and sesame seeds
 
Bake at 375 degrees until golden brown or the loaf sounds hollow
 
Let cool 15 minutes before serving 

 

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