| 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
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”