Black Olive Bread


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READY IN: 2hrs 45mins
  • 3 cups bread flour
  • 2 teaspoons active dry yeast
  • 2 tablespoons white sugar
  • 1 teaspoon salt
  • 1 1⁄2 teaspoons garlic powder
  • 1 teaspoon italian seasoning
  • 1⁄2 cup chopped black olives
  • 3 tablespoons olive oil
  • 1 1⁄4 cups warm water (110 degrees F/45 degrees C)
  • 1 tablespoon cornmeal
  • In a bowl, mix together flour, yeast, sugar, salt, garlic powder, italian seasoning, black olives, olive oil, and water.
  • Turn out dough on a floured board.
  • Knead until smooth- about 5 to 10 minutes.
  • Let rise about 45 minutes, until it doubles in size and punch down.
  • Knead for another 5 to 10 minutes an let rise for 30 minutes, until it doubles in size.
  • Round the dough on kneading board.
  • Place dough upside down in a bowl lined with a lint-free, well floured towel.
  • Let rise until double in size.
  • While the bread is rising for the third time, put a pan of water in the bottom of the oven.
  • Preheat oven to 450 degrees.
  • Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
  • Bake loaf at 450 degrees F for 15 minutes.
  • Reduce heat to 375 degrees and bake for 30 more minutes, or until done.

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