INGREDIENTS

INSTRUCTIONS

Can use any fleshy black olive in place of Kalamatas.  In a bowl,
dissolve  the yeast in the water.  Allow to proof for three  minutes.
Stir the sponge into the water, breaking the sponge up using your
hands or  a spoon.  Add 3 1/4 cups of the flour and salt and mix,
scraping and folding  until the dough gathers into a single mass. Mix
in the olives and  thyme until distributed.  This dough will be wet and
sticky.  Turn the dough out onto a lightly floured surface, and knead
as much  of the 1/3 cup of flour as is required to make a smooth and
elastic  dough.  Place the dough in a lightly oiled bowl, cover with
plastic wrap and  refrigerate overnight.  Halve the dough and shape
each piece into a ball and place in an  oiled bowl and cover with
plastic.  Allow to rise in a draft-free  location for two hours.  Turn
out each piece of the dough onto a lightly floured work surface  and
press out any large bubbles.  Shape each half into a loose oval.
Transfer  each of the ovals into a 9x5 loaf pan, with the seam on the
bottom.  Cover  again with plastic and allow to double in bulk, which
should take 2  to 2  Preheat the oven for at least thirty minutes along
with a baking  stone or tiles on the middle rack to 425.   Place a
baking pan with  decent sides on  the bottom shelf.  Boil two cups of
water.   Place the loaf pans on  the stones and then immediately pour
the boiling water into the  baking pan.  Bake for 35-40 minutes until
the loaves are hollow sounding when  removed from the pans and tapped
on the bottom.  Take the loaves out  of the pans and cool on a rack.
>From: "steven.h.bergstein" <steven.h.bergstein@ac.com> From:
Bread-Bakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe
Recipe By     : Amy Scherber, Food&Wine 2/93

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Nutrition (calculated from recipe ingredients)
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Calories: 2960
Calories From Fat: 164
Total Fat: 19g
Cholesterol: 0mg
Sodium: 8784.9mg
Potassium: 1561.8mg
Carbohydrates: 598.2g
Fiber: 31.8g
Sugar: 3.3g
Protein: 89.5g