Olive bread
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Olive bread
Last updated 6/12/2012 12:45:17 AM. Recipe ID 5027. Report a problem with this recipe.
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      Title: Olive bread
 Categories: Breads
      Yield: 1 Loaf
      1 pk Active dry yeast
      1 c  Warm water
    1/2 ts Brown sugar
      2 c  Unbleached all-purpose flour
      1 c  Rye flour
    1/2 ts Salt
      5 tb Extra-virgin olive oil
      1 md Onion, minced
     16 oz Can pitted black or green
           -olives, or combination,
           -rinsed and drained
  Sprinkle yeast over warm water in a small bowl.  Add sugar, stir and
  set aside until yeast starts to bubble. Sift both flours and salt
  into large bowl.  Make a well in the center of flour mixture and pour
  in yeast and 2 tbsp. oil.  Stir to make stiff dough.  Knead on
  floured surface until smooth, about 15 minutes. Wash and oil the bowl
  with 1 tbsp. olive oil. Return dough ball to bowl and turn to coat
  with oil. Cover and let rise in a warm place until double in bulk,
  about 1 hour. In a small skillet, saute onion in 2 tbsp. olive oil
  for 5 minutes over medium heat until soft. Cool. Punch dough down and
  knead again on a well-floured surface. Work onions and whole olives
  into dough as you knead. Oil a baking tray or 9-inch loaf pan. Shape
  dough into a ball and place on prepared tray or in pan. Cover and let
  rise again in a warm place for 1 hour. Preheat oven to 400 degrees.
  Bake loaf for 1 hour, until lightly browned. Cool on wire rack.

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Recipe ID 5027 (Apr 03, 2005)

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