Olive Bread

Name: Olive Bread
Ingredients: 5 cups all-purpose flour plus 2 teaspoons flour for sprinkling; 1 package dry yeast; 1 1/4 cups lukewarm water; 1 1/2 cups Mediterranean black olives, pitted and chopped; 1 1/2 cups Mediterranean green olives, pitted and chopped; 1/2 teaspoon salt; 1 tablespoon dried oregano; 2 tablespoons melted butter or margarine

8 ingredients

14 steps

Ingredients

5 cups all-purpose flour plus 2 teaspoons flour for sprinkling
1 package dry yeast
1 1/4 cups lukewarm water
1 1/2 cups Mediterranean black olives, pitted and chopped
1 1/2 cups Mediterranean green olives, pitted and chopped
1/2 teaspoon salt
1 tablespoon dried oregano
2 tablespoons melted butter or margarine

Directions

1

This bread tastes better if kneaded by hand.
2

Place 4 cups of flour in a mixing bowl.
3

Make a well in the center.
4

Dissolve the yeast in 1 cup of the water, and add to the flour.
5

Knead until smooth.
6

Let rise in the bowl, covered, for one hour.
7

Punch down the dough, then work in the olives, salt, oregano, 1/4 cup water and 1 cup flour.
8

Knead the dough again for a few minutes, then let rise, covered in the same bowl, for another hour.
9

Divide the dough into 5 portions, and mold into ovals about 6 inches long.
10

Using a sharp knife or razor, cut 3 slits horizontally across each top, and leave uncovered for 20 minutes.
11

Brush with the melted butter or margarine, and sprinkle with 2 teaspoons of flour.
12

Place the loaves on a greased cookie sheet.
13

Bake in a preheated 375-degree oven for about 45 minutes, or until the bread taps hollow.
14

Serve warm.