Olive-and-rosemary bread - country living
4 loaves (8
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast |
| 2 | cups | Warm water (110F to 115F) |
| 2 | tablespoons | Sugar |
| 4 | cups | Unsifted bread flour |
| ½ | cup | Chopped and pitted green and oil-cured ripe olives |
| 2 | tablespoons | Dried rosemary |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Olive oil |
Directions
1. In large bowl, sprinkle yeast into ½ C water. Stir in the sugar and let mixlure stand until foamy-about 5 minutes.
2. With wooden spoon, beat 3½ C flour, remaining 1 ½ C water, and the olives, rosemary, and salt into yeast mixture until combined.
3. Turn dough out onto lightly floured surface. Knead dough, adding remaining flour as necessary to prevent sticking, until smooth and elastic-about 10 minutes.
4. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place until double in size-about 1 ½ hours.
5. Lightly grease 2 baking sheets. Divide dough into quarters; shape each quarter into 8 by 3-inch loaf. Place 2 loaves on each greased sheet; cover loosely with clean cloth and let rise in warm place until double in size-about 40 minutes.
6. Heat oven to 400'F. When loaves have doubled, brush tops with olive oil. Bake 25 to 30 minutes or until lightly browned and loaves sound hollow when tapped on top. Cool on wire rack at least 10 minutes before serving.
Country Living/Sept/94 Scanned & fixed by Di Pahl & <gg> Submitted By DIANE PAHL On 10-02-94