Olive batter bread - country living

1 loaf

Ingredients

Quantity Ingredient
1½ cup Unsifted bread flour
1½ cup Whole-wheat flour
1 pack Rapid-rising dry yeast
1 tablespoon Sugar
1 teaspoon Salt
1¼ cup Very warm water (120' to 130-F)
¼ cup Plus 1 T olive oil
1½ teaspoon Cornmeal
¼ cup Oil-cured ripe olives, halved and pitted
¼ cup Cured green olives, halved and pitted
Topping (recipe follows)
Fresh rosemary sprig (opt.)

Directions

1. In large bowl, preferably of heavy- duty electric mixer, combine bread and whole-wheat flours, yeast, sugar, and salt.

2. With wooden spoon or dough hook of mixer, beat in water and 1/4C oil until a sticky dough forms (dough will not hold its shape).

3. Lightly grease a 12- or 14-inch-round pizza pan; sprinkle pan with cornmeal. With floured fingers, press dough into pizza pan. Cover with clean cloth and let rise in warm place, away from drafts, until double in siz about 25 minutes. 4. Heat oven to 350'F. Brush top of bread with remaining 1 T olive oil; sprinkle with olive halves, then Topping. Bake 30 to 35 minutes or until well browned and bread sounds hollow when tapped on top.

Cool bread on wire rack at least 10 minutes before serving. Garnish with fresh rosemary sprig, if desired.

Topping: In small bowl, combine 2 teaspoons fresh rosemary, 2 t sugar, 1 t coarse (kosher) salt, and ½ t ground black pepper.

Country Living/Jan/94 Scanned & fixed by DP and GG

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