Recipe - Olive-And-Rosemary Bread

1 pack Active dry yeast
2 cup Warm water; 110ø to 115øF
2 tablespoon Sugar
4 cup Bread flour; unsifted
One fourth cup Green olives; pitted
One fourth cup Olives; jumbo, oil cured,
pitted
2 tablespoon Dried rosemary
One half teaspoon Salt
1 tablespoon Olive oil

In large bowl, sprinkle yeast into One half cup water. Stir in the sugar and let
mixture stand until foamyabout 5 minutes.

With wooden spoon, beat 3 One half cups flour, remaining 1 One half cups water, and
the olives, rosemary, and salt into yeast mixture until combined.

Turn dough out onto lightly floured surface. Knead dough, adding remaining
flour as mecessary to prevent sticking, until smooth and elasticabout 10
minutes.

Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning
to bring oiled side up. Cover with clean cloth; let dough rise in warm
place until double in sizeabout 1 One half hours.

Lightly grease 2 baking sheets. Divide dough into quarters; shape each
quarter into 8 by 3inch loaf. Place 2 loves on each greased sheet; cover
loosely with clean cloth and let rise in warm place until double in
sizeabout 40 minutes.

Heat oven to 400øF. When loaves have doubled, brush tops with olive oil.
Bake 25 to 30 minutes or until lightly browned and loaves sound hollow when
tapped on top. Cool in wire rack at least 10 minutes before serving.

NOTES : Diners at Cafe Juanita look forward to the warm, freshbaked loav=
es of this herbandoliveflecked bread, one of the restaurant's specialt=
ies.
Recipe by: Country Living

Posted to recipeludigest by Nesb2 Nesb2@aol.com on Mar 1, 1998