| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 5 | ts | (two 1/4 oz pkgs) active dry yeast |
| 1/2 | ts | Sugar |
| 1/4 | c | Olive oil |
| 1 1/2 | ts | Salt |
| 1 | ts | Dried rosemary, crumbled (or twice amount of fresh) |
| 1 1/2 | c | Whole-wheat flour |
| 5 | c | (or more) of all-purpose flour |
| 1/2 | lb | Drained kalamata or other black brine-cured olives, pitted, and chopped |
INSTRUCTIONS
A friend of mine served olive bread for dinner the other night. I have never had olive bread, so I asked for the recipe. Here it is (from Gourmet Mag., April 1986). Has anyone else out there got an olive bread recipe? BTW, where does this stuff come from? I mean what country's cuisine features olive bread? In a large bowl proof the yeast in 1/3 cup lukewarm water with the sugar for 15 min. or until foamy, and stir in 1 2/3 cups lukewarm water, 3 t. of the oild, the salt and rosemary. Add the whole-wheat flour and 4 cups of the all-pupose flour and combine the dough well. Knead the dough on a well floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 8 to 10 minutes, or until it is smooth and elastic. (or use kneading hooks on mixer). Knead the olives into the bread, distributing them evenly. Put the dough in a lightly oiled large bowl, turn it to coat it with the oil and lit it rise, covered in a warm place for 1 hour, or until it is double in bulk. Punch down the dough, form it into a ball, and put it in a well buttered 10' springform pan, 3" deep, preessing it to the bottom. Let the dough rise, covered in a warm place for 45 to 55 minutes, or until it is double bulk, and bak the bread in a preheated 350 degree oven for 40 to 45 minutes, or until it sounds hollow when the bottom is tapped. Let the bread cool in the pan for 10 minutes, remove it from the pan, and brush the top with remaining 1 t. oil. Makes 1 loaf. Posted to Digest bread-bakers.v097.n006 by Hpouncy1@cc.swarthmore.edu on Apr 4, 1992.
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