ITALIAN OLIVE BREAD

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From Bernard Clayton's Complete Book of Breads. This is beautiful to look at and delicious to eat. It is always a big hit wherever I take it. Prep time does not include rising time.

Provided by pattikay in L.A.

Categories     Yeast Breads

Time 1h10m

Yield 1 loaf

Number Of Ingredients 10

2 1/2-3 cups flour
2 1/4 teaspoons yeast (1 pkg)
2 tablespoons sugar
1 teaspoon salt
1/3 cup hot water
2 eggs
1/4 cup butter, room temperature
1/2 cup green pimento stuffed olive
1/2 cup pitted ripe black olives (or other olive of choice)
1 egg yolk, beaten

Steps:

  • In a mixing bowl, pour 2 cups flour and add the dry ingredients. Stir to blend.
  • Form a well in the flour and pour in the hot water.
  • With a wooden spoon, pull flour into the water to form a batter.
  • Break the eggs and drop into the batter.
  • Vigorously stir the eggs and batter together till the eggs have been absorbed.
  • Cut the butter into 2 or 3 pieces and drop into the mixture.
  • With a wooden spoon or mixer flat beater, mix till the batterlike dough is smooth and silky, about 2 minutes.
  • Stir in flour, 1/2 cup at a time, till the dough is a ball and can be turned out of the bowl onto a floured surface.
  • The dough should not be sticky because of the high fat content of the butter and eggs, but if it is, add sprinkles of flour.
  • Knead by hand or under a dough hook till smooth and elastic, about 8 minutes.
  • Knead with a strong push-turn-fold motion and occasionally lift the dough and throw it back onto the work surface. Be aggressive!
  • First rising:.
  • Place the dough in a greased bowl and set aside at room temp to rise. (because of its richness, the dough may be slow to rise, but it will double in about 1 1/2 hours - or less if using rapid rise yeast).
  • Shaping:.
  • Drain the olives and mix the green and black together so they can be uniformly scattered over the dough. Set aside.
  • Punch down the dough and turn onto the floured work surface.
  • Pat and push the dough into a 14 inch square.
  • Allow it to relax for 3-4 minutes before scattering the olives.
  • Press the olives lightly into the dough.
  • Roll up the dough as for a jelly roll to enclose the olives and place seam side down on a baking sheet/stone.
  • Tuck the open ends of the dough under to make a smooth surface.
  • Pat the loaf to flatten and shape into an oval about 2 inches thick.
  • Second rising:.
  • Cover the loaf with waxed paper or plastic wrap and leave at room temp till puffy, about 30 minutes.
  • Preheat oven to 350 20 minutes before baking.
  • Uncover the loaf and brush with beaten egg yolk.
  • Bake in oven till richly browned, about 45 minutes. (Watch your time, depending on how your oven heats - don't over brown, but bake till the loaf sounds a bit hollow when tapped).
  • Place on a rack and cool for at least 10 minutes. Serve warm or at room temperature.

Nutrition Facts : Calories 1942, Fat 70.7, SaturatedFat 35.2, Cholesterol 733.8, Sodium 3398, Carbohydrate 272.7, Fiber 12.5, Sugar 26.9, Protein 51.8

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