I love this fragrant loaf of bread! You will have definitely better success if you use bread flour, but if you don't have bread flour, increase to 5 1/2 cups for all-purpose flour. Prep time includes rising time.
Provided by SharleneW
Categories Yeast Breads
Time 2h30m
Yield 2 loaves, 24 serving(s)
Number Of Ingredients 8
Steps:
- In large bowl, combine 1/2 cup warm water, 3 tablespoons oil, yeast and sugar; stir to dissolve.
- Let stand until foamy (about 5 minutes).
- Stir in remaining 1 cup warm water, olives, rosemary, salt and 4 cups flour until combined.
- Turn dough onto lightly floured surface and knead until dough is smooth and elastic, about 8 minutes, working in enough of remaining 1 1/4 cups flour just to keep dough from sticking.
- Shape dough into ball; place in greased bowl, turning dough to grease top.
- Cover bowl and let dough rise in warm place until doubled in volume (about 1 hour).
- Punch down dough.
- Turn onto lightly floured surface and cut in half.
- Cover and let rest 15 minutes (it is easier to shape if you let it rest).
- Grease large cookie sheet.
- Shape each dough half into an oval about 7 inches by 4 inches; place at least 3 inches apart on the cookie sheet.
- Cover and let rise in warm place until doubled (about 1 hour).
- Preheat oven to 400°F degrees.
- Brush tops of loaves with remaining 1 tablespoon of olive oil.
- With sharp knife or razor blade, cut three diagonal slashes across top of each loaf.
- Bake until golden and loaves sound hollow when tapped on the bottom (about 30 minutes).
- Cool on wire rack.
Nutrition Facts : Calories 125.1, Fat 3.1, SaturatedFat 0.4, Sodium 243.8, Carbohydrate 21, Fiber 1, Sugar 0.6, Protein 3
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