Italian Olive Bread Recipe
Servings: 1
Ingredients
- 2 1/2 c. All-purpose flour
- 1 pkt Quick rising yeast
- 2 Tbsp. Sugar
- 1 tsp Salt
- 1/3 c. Hot water (115 F)
- 2 x Large eggs
- 2 ounce Butter
- 1/2 c. Stuffed green olives
- 1/2 c. Black olives cornmeal
- 1 x Beaten egg yolk
Directions
- In food processor, pulse 3/4 of the flour, the yeast, sugar and salt with metal blade till blended, about 2 pulses. Add in water, egg and butter and process till blended, about 30 seconds. Add in remaining flour, 1/4 c. at a time, pulsing twice after each addition.
- Process for 45 seconds after dough begins to clean side of bowl. Place dough in a large floured plastic food storage bag. Twist to squeeze out air and seal at top with a twist tie. Let rise till doubled, about 55 min. Drain olives and pat dry on paper towels. Pulse-chop coarsely, 3-4 times, reserve.
- Punch down dough and turn onto floured work surface.
- Pat or possibly roll form into 14 x 14 inch square. Let rest 3-4 min. Spread minced olives proportionately over dough to within 1 inch of the edge and press lightly.
- Roll up jelly-roll style. Tuck ends under and healthy pinch together ends and seams. Place seam side own on greased baking sheet sprinkled with cornmeal. Cover with oiled plastic wrap and let rise 25 min.
- Preheat oven to 350 F. Brush loaf with egg yolk, bake till brown 40-45 min. Cold on wire rack. Serve hot.
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