Olive Bread Recipe

  Italian Bread

1 pkg active dry yeast
1/2 c. warm water
2 tsp sugar
1 1/2 c. warm milk
1/2 c. cornmeal
1 1/2 tsp salt
1 (6 oz) can sliced ripe olives, drained
2 tbsp olive oil
2 c. whole wheat flour
2 to 2 1/2 c. unbleached flour, divided

Combine first 3 ingredients in a 1 c. liquid measuring cup; let stand 5 min. Combine this mixture, milk and next 5 ingredients in large bowl. Stir in 1 c. unbleached flour. Gradually stir in enough remaining unbleached flour to make a firm dough. Turn dough out onto lightly floured surface and knead till smooth and elastic (about 3 min). Place in greased bowl, turning to grease top. Cover and let rise till doubled. Punch down and divide in half; shape each portion into a 6 inch ball and place on lightly greased baking sheets. (If desired, use a sharp knife to cut x X in top of each loaf.) Cover and let rise till doubled. Bake at 350 for 35 to 40 minutes or till loaves sound hollow when tapped; remove to wire racks to cool.

Olive Bread

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