Black Olive Bread


Serves: 24
Total Calories: 120

Ingredients

1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
2 cups warm water (100° to 110°F)
4 1/2 cups (about) all-purpose unbleached flour
1/2 cup whole whole wheat flour
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups flavorful black olives, such as Gaeta, pitted and coarsely chopped

Directions:

1 In a medium bowl, sprinkle the yeast over 1 cup of the water. Let stand until the yeast is creamy, about 2 minutes. Stir until the yeast dissolves. Stir in 1 cup of the all-purpose flour. Cover with plastic wrap and let stand in a cool place until bubbly, about 1 hour or overnight. (If the weather is hot, place the starter in the refrigerator. Remove it about 1 hour before making the dough.)

2 In a large bowl, stir together the remaining 3 1/2 cups of all-purpose flour, the whole wheat flour, and the salt. Add the starter, the remaining 1 cup of warm water, and the oil. With a wooden spoon, stir until a soft dough forms.

3 Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes, adding more flour as necessary to make a moist and slightly sticky dough. (Or make the dough in a heavy-duty mixer, food processor, or bread machine following the manufacturer's directions.) Shape the dough into a ball.

4 Oil the inside of a large bowl. Add the dough, turning it once to oil the top. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 1 1/2 hours.

5 Oil a large baking sheet. Flatten the dough to remove the air bubbles. Briefly knead in the olives. Divide the dough in two and shape each piece into a loaf about 12 inches long. Place the loaves several inches apart on the prepared baking sheet. Cover with plastic wrap and let rise until doubled in bulk, about 1 hour.

6 Place the rack in the center of the oven. Preheat the oven to 400°F. Using a single-edge razor blade or sharp knife, make 3 or 4 diagonal slashes on the surface of each loaf. Bake 40 to 45 minutes or until golden brown.

7 Slide the loaves onto a rack to cool. Wrap in foil and store at room temperature up to 24 hours, or freeze up to 1 month.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 24
Total Calories: 120
Calories from Fat: 10

This Black Olive Bread recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.


More Recipes from the Cook'n in Italy Cookbook:
* Breads, Pizzas, Savory Pies, and Sandwiches
Almond and Black Pepper Rings
Anchovy Fritters
Black Olive Bread
Breadsticks
Calzoni
Country Brioche
Easter Pie
Escarole Pie
Fennel Rings
Golden Corn Rolls
Green Onion Pie
Griddle Breads from Emilia-Romagna
Herb Bread
Homestyle Bread
Homestyle Pizza
Leek Tart
Marches-Style Cheese Bread
Mozzarella, Basil, and Roasted Pepper Sandwiches
Mozzarella, Tomato, and Basil Pizza
Neapolitan-Style Pizza Dough
Pizza with Wild Mushrooms
Prosciutto and Fig Triangle Sandwiches
Red Onion Flatbread
Riviera Sandwich
Roman Potato Flatbread
Sardinian Music-Paper Bread
Savory Pie Pastry
Sicilian Swordfish Torte
Spinach Ricotta Tart
Spinach and Robiola Sandwiches
Stromboli Bread
Sun-Dried Tomato Flatbread
Tomato Rolls
Tomato and Cheese Turnovers
Tomato, Garlic, and Oregano Pizza
Tuna and Roasted Pepper Triangle Sandwiches
Walnut Cheese Bread
White Wine Flatbread




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