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Mediterranean Olive Bread

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Source: Cooking at a Glance - Breads & Muffins

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Yield: Makes 2 oval loaves (16 servings each)

If desired, use a combination of black and green olives for a variation on the distinctive flavor of this regional bread. Use strongly flavored olives such as kalamata, Niçoise or Sicilian. A sprinkling of salt is an authentic, but optional final touch.

RECIPE INGREDIENTS

3-3 1/2 cups all-purpose flour

1 package active dry yeast

1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

1 1/2 cups warm water (120 to 130 degrees)

3 tablespoons olive oil or cooking oil

2 teaspoons brown sugar

1/2 teaspoon salt

1 1/2 cups whole-wheat flour

1 cup chopped pitted ripe olives

1 cup crumbled feta cheese (4 ounces)

1/2 cup toasted wheat germ

1 egg yolk

1 tablespoon water

1 teaspoon coarse salt (optional)

DIRECTIONS

In a medium mixing bowl combine 2 cups of the all-purpose flour, the yeast, and thyme. Combine warm water, oil, brown sugar, and salt; add to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole-wheat flour, olives, cheese, 1/2 cup wheat germ, and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1 1/4-1 1/2 hours).

Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover and let rest for 10 minutes. Lightly grease a baking sheet. Shape each half of dough into a 10x3-inch oval. Place on the baking sheet. Cover and let rise in a warm place till nearly double (45-60 minutes).

With a very sharp knife or single-edge razor blade, cut a lengthwise slit about 1/4-inch deep on either side of the center of each loaf. Combine egg yolk and 1 tablespoon water; brush onto dough. Sprinkle with coarse salt, if desired.

Bake in a preheated 375 degree oven for 35-40 minutes, or till the bread is golden brown and sounds hollow when tapped. Remove from pan; cool on racks.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Makes 2 oval loaves (16 servings each)

Calories:

Fat. Total:

Fiber:

Carbohydrates, Total:

15g

Sodium:

114mg

% Cal. from Fat:

28%

Cholesterol:

10mg

Protein:

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