Fresh Olive Bread

One of the major benefits of not teaching full time this year is that I have all the time in the world to experiment in the kitchen. I found a great recipe for olive bread today, and here is the result. I am pretty proud of the finished product and wanted to share the recipe with you. Enjoy!



Olive Bread

Ingredients:
1/4 ounce package (2 1/2 tsp) active dry yeast
4 cups unbleached all purpose flour
1/3 cup pureed pitted Kalmata or other brine-cured black olives
1/3 cup white wine
3 Tablespoons olive oil (preferable extra virgin)
1/4 teaspoon white pepper
3/4 teaspoon salt

Directions: In a small bowl proof the yeast in 1/2 cup lukewarm water with 1/2 cup of the flour for 30 minutes. In a bowl combine the wine, the olive puree, the oil, the salt and pepper, and 1/4 cup water, stir in the yeast mixture and 2 to 2 1/2 cups of the remaining flour, and combine the dough well. Knead the dough on a well floured surface, incorporating more of the remaining flour as necessary to keep it from sticking, for 15 minutes. Put the dough in a well greased bowl, turn it to coat it with the oil and let it rise, covered with plastic wrap, in a warm place for 1 hour or until it is double in bulk. Punch down the dough, form it into an oval, about 8 inches long and put in on a well greased baking sheet. Score the top of the bread diagonally with a sharp knife at 1 inch intervals and let the bread rise in a warm place for 30 to 40 minutes, or until it is almost double in bulk. Bake the bread in a preheated 375 degree oven for 35 to 45 minutes, or until it is golden and sounds hollow when tapped, transfer it to a rack and let it cool.
Makes 1 loaf