Olive and Rosemary Bread

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Olive and Rosemary Bread

 

1 pkg. 2 1/2 tsps. dry yeast

2 cups warm water, 105-115 degrees

4 cups all-purpose or bread flour

1 cup whole-wheat flour

1 tsp. dried rosemary

2 tsps. salt

1 1/2 cups mixed olives, pitted and coarsely chopped

 

In a bowl, combine 1 cup of warm water with the yeast.

Let sit for 5 minutes.

Whisk in 1 cup of bread flour, cover, and let sit

until thick and bubbly, about 1 hour.

In a large bowl, combine the remaining 3 cups of bread

flour, the whole-wheat flour, the rosemary, and the

salt,

Add the yeast mixture and 1 cup of warm water and stir

until a soft dough forms.

Turn the dough onto a lightly floured surface and

knead until smooth and elastic, about 10 minutes. Form

into a smooth ball.

Oil a bowl. Transfer the dough to the bowl and turn

once to coat.

Cover and let rise in a warm place until double in

size, about 1 to 1 1/2 hours.

Oil a baking sheet. Punch down the dough and transfer

to a floured surface.

Cut the dough in half. Flatten each half into a 8x12 "

oval.

Scatter the olives evenly over the dough.

Tightly roll up each oval to form a loaf 12 " long.

Place the loaves about 6 " apart on the baking sheet.

 

Cover and let rise until double in size, about 45

minutes.

Preheat oven to 400 degrees.

Using a sharp knife, make diagonal slashes 1/2 " deep

on the top of each loaf.

Bake 40 to 45 minutes, or until golden brown.

Transfer loaves to a rack to cool. Yields 2 loaves.

 

 

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