*  Exported from  MasterCook  *
 
                                OLIVE BREAD
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Breads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       pk           Active dry yeast
    1       c            Warm water
      1/2   ts           Brown sugar
    2       c            Unbleached all-purpose flour
    1       c            Rye flour
      1/2   ts           Salt
    5       tb           Extra-virgin olive oil
    1       md           Onion, minced
   16       oz           Can pitted black or green
                         -olives, or combination,
                         -rinsed and drained
 
   Sprinkle yeast over warm water in a small bowl.  Add
   sugar, stir and set aside until yeast starts to bubble.
   Sift both flours and salt into large bowl.  Make a
   well in the center of flour mixture and pour in yeast
   and 2 tbsp. oil.  Stir to make stiff dough.  Knead on
   floured surface until smooth, about 15 minutes. Wash
   and oil the bowl with 1 tbsp. olive oil.  Return dough
   ball to bowl and turn to coat with oil.  Cover and let
   rise in a warm place until double in bulk, about 1
   hour. In a small skillet, saute onion in 2 tbsp. olive
   oil for 5 minutes over medium heat until soft.  Cool.
   Punch dough down and knead again on a well-floured
   surface.  Work onions and whole olives into dough as
   you knead. Oil a baking tray or 9-inch loaf pan.
   Shape dough into a ball and place on prepared tray or
   in pan.  Cover and let rise again in a warm place for
   1 hour. Preheat oven to 400 degrees.  Bake loaf for 1
   hour, until lightly browned. Cool on wire rack.
  
 
 
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