Recipe - Maggie Millers Olive Bread

3 (up to)
3 One half cup Bread flour
1 pack Active dry yeast
2 One half tablespoon Sugar
1 teaspoon Salt
1/3 cup Lukewarm water
2 Eggs; beaten
One fourth Stick butter; softened
1 cup Diced coarsely chopped
olives (combine some
Spanish olives stuffed
with pimentoes with some
ripe olives; pitted)
1 Egg yolk; beaten

Date: Tue, 13 Feb 96 7:24:39 EST

submitted by: PoohBearMe@aol.com

In a mixing bowl, combine 2 cups of flour with dry ingredients. Form a well
and pour in the warm water. With a wooden spoon, pull the flour into the
water and work into a batter. Add the beaten eggs and stir in. Add the
butter a little at a time. Stir in flour a cup at a time until dough is
workable. Knead for 8 minutes. Place the dough in a greased bowl and set
aside at room temperature to rise. When bread has doubled in bulk (about 1
1/22 hours) punch down. Place dough on a lightly floured work surface and
flatten into a rectangle. Let rest 5 minutes. Sprinkle welldrained olive
mixture over dough and press lightly into the dough's surface. Roll up in a
jelly roll fashion and place, seam side down on a greased cookix sheet
sprinkled with cornmeal. Tuck ends under. Cover with wax paper and let rise
for about 30 minutes. Uncover and brush top of loaf with beaten egg yolk
and place in a preheated 350 degree oven. Bake 4050 minutes. Best if
served warm, but okay cold cut or sliced up thin and spread with cream cheese.

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.