Total Calories: 120
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.
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