Name: Mediterranean Black Olive Bread
Yield: 15
Ingredients: Bread flour - 3 cups; Active dry yeast - 2 teaspoons; White sugar - 2 tablespoons; Salt - 1 teaspoon; Chopped black olives - ½ cup; Olive oil - 3 tablespoons; Warm water (110 degrees F/45 degrees C) - 1 ¼ cups; Cornmeal - 1 tablespoon

Recipe information

Cooking:

Servings per container:

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Ingredients for - Mediterranean Black Olive Bread

1. Bread flour - 3 cups

2. Active dry yeast - 2 teaspoons

3. White sugar - 2 tablespoons

4. Salt - 1 teaspoon

5. Chopped black olives - ½ cup

6. Olive oil - 3 tablespoons

7. Warm water (110 degrees F/45 degrees C) - 1 ¼ cups

8. Cornmeal - 1 tablespoon

How to cook deliciously - Mediterranean Black Olive Bread

1. Stage

In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.

2. Stage

Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.

3. Stage

Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.

4. Stage

While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).

5. Stage

Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.

6. Stage

Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.