Olive Bread

Subject: Olive Bread Sat Nov 08, 2008 1:41 am

Olive Bread

1 pkg active dry yeast

1 cup warm water 105-115F

3 tbsp olive oil

3 tbsp chopped black olives

3-1/2-4 cups all purpose flour

Olive oil for brushing

Rosemary, oregano or herbs de province

Kosher salt

In a large bowl, dissolve yeast in the warm water

Add oil, olives and most of the flour

Beat and knead until a soft dough forms

Add more flour, kneading all the time, until dough is smooth and satiny

Cover, let rise in a warm place for about 45 minutes or until doubled

Punch down

On a floured surface, knead dough until elastic and smooth

Divided into 8 parts

Form each into a roll and then into a flat round

Place on lightly greased baking sheets

With your finger, make a few indentations in the top

Brush breads with olive oil

Sprinkle with herbs and salt

Let rise for another 15 to 20 minutes

Bake at 400F for about 15 minutes until breads are baked and have a nice golden color

Subject: Re: Olive Bread Sat Nov 08, 2008 1:42 am

Olive Bread

2 c. warm water
pinch of sugar
1 package active dry yeast
2 tsp. salt
1 c. whole wheat flower
5 c. bread flower
2 c. black olives
1 c. green olives (stuffed w/red peppers)
2 tb. good olive oil
1 egg white
1 tb. water
Proof the yeast in water add sugar (10 min). Cut olives and pat dry. Add 1 c. of bread flower, salt, and olive oil to yeast mixture, mix well. Add whole wheat flower, olives and most of the bread flower. Turn to a lightly flowered surface and knead for 10 min. Let it rise until double in volume (1 hour). Punch down and divide. Shape and place in loaf pans. Let rise for 45 min. Mix egg white and water and brush each loaf. Bake for 45 min. at 400 degrees. When done, bread should sound hollow when tapped on the bottom, or inside temperature reach 195 to 200 degrees.

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