| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Breads | 1 | Loaf | ||
INGREDIENTS
| 1 | pk | Active dry yeast |
| 1 | c | Warm water |
| 1/2 | ts | Brown sugar |
| 2 | c | Unbleached all-purpose flour |
| 1 | c | Rye flour |
| 1/2 | ts | Salt |
| 5 | tb | Extra-virgin olive oil |
| 1 | md | Onion, minced |
| 16 | oz | Can pitted black or green olives, or combination, rinsed and drained |
INSTRUCTIONS
Sprinkle yeast over warm water in a small bowl. Add sugar, stir and set aside until yeast starts to bubble. Sift both flours and salt into large bowl. Make a well in the center of flour mixture and pour in yeast and 2 tbsp. oil. Stir to make stiff dough. Knead on floured surface until smooth, about 15 minutes. Wash and oil the bowl with 1 tbsp. olive oil. Return dough ball to bowl and turn to coat with oil. Cover and let rise in a warm place until double in bulk, about 1 hour. In a small skillet, saute onion in 2 tbsp. olive oil for 5 minutes over medium heat until soft. Cool. Punch dough down and knead again on a well-floured surface. Work onions and whole olives into dough as you knead. Oil a baking tray or 9-inch loaf pan. Shape dough into a ball and place on prepared tray or in pan. Cover and let rise again in a warm place for 1 hour. Preheat oven to 400 degrees. Bake loaf for 1 hour, until lightly browned. Cool on wire rack. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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