Maggie miller's olive bread

Yield: 12 Servings

Measure Ingredient
3 \N -(up to)
3½ cup Bread flour
1 pack Active dry yeast
2½ tablespoon Sugar
1 teaspoon Salt
⅓ cup Lukewarm water
2 \N Eggs; beaten
¼ \N Stick butter; softened
1 cup Diced coarsely chopped olives (combine some Spanish olives stuffed with pimentoes with some ripe olives; pitted)
1 \N Egg yolk; beaten

Date: Tue, 13 Feb 96 7:24:39 EST submitted by: PoohBearMe@...

In a mixing bowl, combine 2 cups of flour with dry ingredients. Form a well and pour in the warm water. With a wooden spoon, pull the flour into the water and work into a batter. Add the beaten eggs and stir in. Add the butter a little at a time. Stir in flour a cup at a time until dough is workable. Knead for 8 minutes. Place the dough in a greased bowl and set aside at room temperature to rise. When bread has doubled in bulk (about 1½-2 hours) punch down. Place dough on a lightly floured work surface and flatten into a rectangle. Let rest 5 minutes. Sprinkle well-drained olive mixture over dough and press lightly into the dough's surface. Roll up in a jelly roll fashion and place, seam side down on a greased cookix sheet sprinkled with cornmeal. Tuck ends under. Cover with wax paper and let rise for about 30 minutes. Uncover and brush top of loaf with beaten egg yolk and place in a preheated 350 degree oven. Bake 40-50 minutes. Best if served warm, but okay cold-sliced thin and spread with cream cheese.

From the 'RECIPEinternet: Recipes from Around the World' recipe list.

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