Olive Bread

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Ingredients:

yeast 1 pack (dry)
water 1 ¼ cups (warm)
flour 4 cups **
salt ¾ tsp.
olive oil 2 Tbs.
olives 1 cup (black or green)

Yield: 1 loaf

**amount of flour depends on moisture
in olives

Method:

preheat oven to 400 degrees

1. Pit & chop olives till medium chunky.
2. Combine ingredients in the bowl of an electric mixer.
3. Mix for @ 10 min. with the dough hook until satiny texture and no longer sticky.( I knead by hand)
4. Place in oiled bowl and refrigerate overnight or cover with a cloth and let double in size
at room temp. Approximately 30 minutes
5. Shape dough into a round and let rise on baking sheet till almost
doubled.
6. At this point you can brush the loaf with a little egg wash or just brush lightly with water.
make a couple of slashes across the top of the loaf and place in oven
7. Pour a couple cups of water in the preheated pan on the bottom of the oven and shut
the door. Don’t open the door until the bread has good color. The steam created by
the water will help create a nice crispy crust.
6. Bake till golden brown and hollow sound – about 30 minutes depending on your oven.
**place shallow pan on bottom of oven. When putting bread in oven add water to pan to create
steam for baking.

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