Black Olive Bread by Dachshundlady

[BakerAunt]

Black Olive Bread
Submitted by dachshundlady on February 16, 2009 at 6:24 pm

I wrote this recipe from a Martha Stewart Show back in the 90's. It is a 2 day affair but the actual work time is short. It is well worth the effort. In the margin of my recipe book I noted "Wow"

2 teas regular yeast(today I would use a generous 1 teas of instant)
3 1/4 cups water
2 cups bread flour
5 cups AP flour, divided into 3 cups and 2 cups
1 Table kosher salt
1 cup oil cured black olives; half pitted and half finely chopped. (the ones that are wrinkly and oily)

In a Kitchenaid fitted with regular paddle, mix bread flour and yeast. Add water on low speed to mix. (If using regular yeast, proof it in 1/2 cup of the warm water for 10 minutes; then add remaining 2 3/4 cups water and bread flour).

Add 3 cups all purpose flour, 1 cup at a time, until ready for dough hook. Attach hook and knead 5 minutes, adding about 2 more cups of AP flour as needed until dough BEGINS to come away from sides. Then add kosher salt and mix. Add olives and run a little to mix. Turn out onto floured board and knead a few times. Tuck and put in oiled bowl, turning to coat. Cover with plastic wrap and refrigerate overnight.

Punch down dough and turn out onto floured board. Divide in half and cover half with bowl. Pat the other half into a rectangle while gently removing air. Form into a 15" tube. Roll into a ball and tuck under. Place on lightly greased and cornmealed cookie sheet (Today I would use parchment paper). Cover with towel and repeat with other half. Let the two covered loaves rise 2 hours.

Preheat oven to 450F. Dimple bread 5 or 6 times with index finger and dust with flour.

Bake 35-40 minutes, spritzing with water 3 times in the first 6 minutes. Cool and ENJOY.

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