• 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.

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Submitted 6/13/05.
Source: Southern Living Annual Recipes '93
Submitted By: Ruth Burbage
Olive Bread