Mediterranean Black Olive Bread

Mediterranean Black Olive Bread

Recipe by MARBALET from allrecipes.com

Dinner

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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