Recipe - Anchovy Garlic And Olive Bread ( March 97)

3 cup Flour
1 One half cup Tepid water
1 pack Yeast; or 1 teaspoon
1 teaspoon Salt
One half teaspoon Sugar
One fourth cup Olive oil
2 Cloves garlic; minced
1 cup Pitted Kalamata olives;
chopped
2 tablespoon Anchovy paste

1. Dissolve yeast in water. Add sugar and let stand 5 minutes.

2. Place in bowl of kitchen aid and add oil, then flour and salt stirring
and kneading in kitchen aid. Add oregano.

3. Knead 8 minutes. Then turn dough onto a working surface and knead 3
minutes by hand.

4. Place in an oiled bowl and turn dough around to coat with oil. Cover
with plastic, and let rise 1 hour.

5. Divide dough in 2 ,

6. Roll out each into a rectangle and spread garlic, anchovy paste and
olives. Roll jellyroll fashion.

7. Keep rolling to form a thin baguette. Let rise 30 minutes. Brush with a
little olive oil.

8. Bake in pre heated 450 oven for 30 minutes .

NOTES : Serve cut or sliced up with dips.

Recipe by: Miriam Podcameni Posvolsky Posted to Digest
breadbakers.v097.n054 by Leon & Miriam Posvolsky miriamp@pobox.com on
Aug 25, 1997