|3||To 3 1/2 C unsifted bread flour|
|1 pack||Active dry yeast|
|1 cup||Warm water (115-F to 120-F)|
|⅓ cup||Pitted, chopped oil-cured ripe olives|
|2 tablespoons||Olive oil|
1. In large bowl, combine ½ C flour, the yeast, and sugar. Add the warm water; stir to blend and let stand 10 minutes or until surface is bubbly. Add olives, oil, salt, and 2 C remaining flour; stir until well combined,
2. Turn dough out onto lightly floured surface. Knead dough, adding remaining flour if necessary, until dough is smooth and elastic-about 10 minutes. Wash, dry, and lightly oil mixing bowl. Place dough in oiled bowl, turning to bring oiled side up. Cover with clean cloth; let dough rise in warm place until double in size-about 1 hour.
3. Lightly oil large baking sheet. When dough has doubled, roll out to 12 by 8-inch oval. Starting from long side, roll edge of dough over 1 turn, pinch to make a tight seam. Continue rolling dough, pinching seam with each turn, to form a 12-inch-long roll. Pinch edges and ends tightly to seal. Gently pull and taper ends of rolled dough. Place loaf on oiled baking sheet; cover loosely with clean cloth and let rise in warm place, until double in size-about 40 minutes.
4. Heat oven to 400'F. Place deep roasting pan on bottom rack of oven; fill with 1 inch boiling water to create steam for baking bread. When loaf has doubled, brush top with additional warm water; make three ½-inch-deep slits on top. Bake 35 to 40 minutes or until lightly browned and bread sounds hollow when tapped on top. Cool on wire rack at least 15 minutes before serving.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary
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