Ingredients
15
15 servings
- •3 cups bread flour
- •2 teaspoons active dry yeast
- •2 tablespoons white sugar
- •1 teaspoon salt
- •0.5 cup chopped black olives
- •3 tablespoons olive oil
- •1.25 cups warm water (110 degrees F/45 degrees C)
- •1 tablespoon cornmeal
Instructions
- In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
- Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
- Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
- While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
- Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
- Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
Nutritional Facts
Per 15 servings
- Calories: 138
- Carbohydrate: 23g
- Fat: 4g
- Fiber: 1g
- Protein: 4g
- Sugar: 2g
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