Tuscan Country Bread

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Tuscan Country Bread

 

1 package (1/4 ounce) active dry yeast1 1/2 cups lukewarm water1/2 cup white wine, slightly warmed2 1/4 cups unbleached white flour2 cups whole wheat flour1/2 teaspoon sugar1/4 teaspoon salt1/3 cup oil-packed sun-dried tomatoes, drained and cut into strips1/3 cup kalamata olives. pitted and quartered

To mix using an electric mixer:In a small bowl, stir the yeast into the water and wine to dissolve. Set aside for about 3 to 5 minutes. Combine both flours, sugar and salt into the large bowl of the mixer and mix together (using a dough hook if you have one). Stir the yeast mixture again and then slowly pour it into the flour mixture, with the mixer running on low speed. Increase the speed to medium and continue mixing until the dough forms a solid, soft mass. Add the sun-dried tomatoes and the olives and continue mixing until the dough is soft and elastic.To mix using a food processor:In a small bowl, stir the yeast into the water and wine to dissolve. Set aside for about 3 to 5 minutes. Combine both flours, sugar and salt in the processor bowl and pulse slightly to mix. Stir the yeast mixture again and drizzle it into the flour mixture with the processor running. Process on full power until the dough spins in one solid, soft mass. Add the sun-dried tomatoes and the olives and process until the dough is soft and elastic.Grease a small baking sheet. Shape the dough into a round or oval loaf and place on the baking sheet. Dust the top of the dough very lightly with flour, cover with a kitchen towel and let the dough rise in a warm place for 1 hour (a good place is in a cold oven with only the oven light turned on to warm it).About 15 minutes before the hour is up, preheat the oven to 425ºF (if the dough is rising in your oven, be sure to take it out first!). Bake the dough on a greased baking sheet for 10 minutes. Reduce heat to 400ºF and continue baking for 20 to 25 minutes longer, or until golden brown.Makes 1 loaf, about 2 1/2 pounds.

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