Greek Olive and Onion Bread

Name: Greek Olive and Onion Bread
Total time: 185
Yield: 8
Ingredients: 2 (.25 ounce) packages rapid rise yeast; ½ cup warm water; 2 tablespoons extra-virgin olive oil; 2 large red onions, diced; 7 cups bread flour; 1 ½ teaspoons salt; ½ teaspoon white sugar; ¼ cup chopped fresh dill; ¼ teaspoon garlic powder (Optional); 2 cups pitted kalamata olives, chopped; 1 ¾ cups warm water

Recipe by healthyfoodie from allrecipes.com

Dinner,Lunch 3 Hr. 5 Mins.

Ingredients

8 servings

•

2 (.25 ounce) packages rapid rise yeast
•

½ cup warm water
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2 tablespoons extra-virgin olive oil
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2 large red onions, diced
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7 cups bread flour
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1 ½ teaspoons salt

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½ teaspoon white sugar
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¼ cup chopped fresh dill
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¼ teaspoon garlic powder (Optional)
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2 cups pitted kalamata olives, chopped
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1 ¾ cups warm water

Instructions

Sprinkle the yeast over 1/2 cup of warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam.
Heat a large skillet over medium heat and add the olive oil and the onions. Cook and stir for 3 minutes, or until onions are soft. Remove the onions from heat and reserve.
Combine the bread flour, salt, sugar, dill, garlic powder, olives, and cooked onions in a large bowl and mix well. Add the yeast mixture and the remaining 1 3/4 cup water. Mix well until the ingredients have pulled together and have formed a sticky dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour.
Lightly grease two baking sheets. Deflate the risen dough and turn it out onto a lightly floured surface. Use a knife to divide the dough into two equal pieces-don't tear it. Shape into dough into round loaves, and place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes.
Preheat an oven to 450 degrees F (230 degrees C).
Bake loaves in the preheated oven until the tops are golden brown and the bottoms sound hollow when tapped, about 40 minutes. Cool slightly before slicing.