Baked Olive Bread
Olive Bread recipe
Yield
12 servingsPrep
2 hrsCook
1 hrsReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package | yeast, active dry |
|
| 1 | cup |
water
warm |
|
| ½ | teaspoon | brown sugar |
|
| 2 | cups | all-purpose flour |
|
| 1 | cup | rye flour | |
| ½ | teaspoon | salt |
|
| 5 | tablespoons | olive oil, extra-virgin |
|
| 1 |
onions
minced |
*
|
|
| 16 | ounces |
black olives
and/or green, rinsed and drained |
|
Directions
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 tablespoons oil. Stir to make stiff dough.
Knead on floured surface until smooth, about 15 minutes.
Wash and oil the bowl with 1 tablespoon 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, sauté 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℉ (200℃).
Bake loaf for 1 hour, until lightly browned.
Cool on wire rack.
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