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
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.
Yields
1 Servings