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Greek Olive Bread
Prep Time: 6 or more hours
Cook Time: 45 minutes
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Ingredients
- 2 1/4 teaspoons dry active yeast, quick rise (1 package)
- 1/4 cup warm water
- 1 cup warm water
- 3 cups to 3 1/2 cups bread flour
- 1 1/4 teaspoons coarse salt (or 1 teaspoons table salt)
- 1 cup Greek olives, chopped
- Corn Meal
A small variation on a simple bread.
Directions
- Mix 1 package dry yeast in 1/4 cup warm water, and let sit for 10 minutes in a small
container.
Move the yeast water to a large bowl, add 1 cups warm water and 3 cups bread
flour, and beat approximately 100x by hand or 1-2 minutes with mixer on low speed. Add 1 1/4
teaspoons coarse salt (1 teaspoons, if using table salt), and Greek Kalamata olives (chopped).
Turn
out on floured surface and knead the mixture for 10 minutes, or until dough is smooth and elastic,
adding more flour as needed. Place in lightly oiled bowl, and let rise in refrigerator for 24
hours.
Shape the dough into a loaf. Place it on a greased baking sheet that has been
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