salty tang of the olives, making for an irresistible loaf of bread.
½ packet ( ounce or 1 teaspoon)
rapid-rise yeast
¼ cup plus cup warm water,
divided
pinch of sugar
1 cup all-purpose fl our
1 cup whole-wheat fl our
¼ teaspoon salt
1½ tablespoons olive oil
½ head of garlic, peeled and
roughly chopped into large chunks
¼ cup kalamata olives,
well drained and roughly chopped
In a large bowl, combine yeast with ¼ cup warm water
and sugar. Let sit until thick and frothy, about 5 minutes.
In another bowl, combine all-purpose fl our, whole-wheat
fl our and salt. Add remaining cup water and olive oil to
yeast mixture and begin incorporating fl our ½ cup at a
time until a sticky dough forms. Add garlic and kalamata
olives and turn dough out onto a fl oured surface. Continue
incorporating fl our until dough is moist but no longer
sticky to the touch. Knead for about 5 to 8 minutes, or until
elastic and smooth. Put dough in an oiled bowl and turn
once to coat. Cover with a kitchen towel and let rise in a
warm place until doubled in size, about an hour.
Once dough has risen, turn out onto a fl oured surface and
lightly knead. Shape into a round loaf and put on a fl oured
baking sheet and let rise again until doubled in size, about
30 minutes. You can also bake the dough in a loaf pan,
rather than shaping it into a round, by rolling out dough
into a rectangle and rolling it up tightly into a log; then
shape into a loaf and put into a greased loaf pan and let
rise again until doubled in size, about 30 minutes.
While loaf is on its second rise, preheat the oven to 350
degrees. Bake for 30 minutes or until bread is browned
and sounds hollow when tapped with a spoon. Remove
from the oven and let sit for 5 minutes. Brush top of loaf
with olive oil or melted margarine. Let cool for 20 minutes
before serving. Store leftover bread covered at room
temperature.
Yield: 1 LOAF, ABOUT 8 SLICES
Prep time: 20 MINUTES ACTIVE
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