*  Exported from  MasterCook  *

                               OLIVE BREAD

Recipe By     : 
Serving Size  : 1    Preparation Time :0:00
Categories    : Breads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       pk           Active dry yeast
   1       c            Warm water
     1/2   ts           Brown sugar
   2       c            Unbleached all-purpose flour
   1       c            Rye flour
     1/2   ts           Salt
   5       tb           Extra-virgin olive oil
   1       md           Onion, minced
  16       oz           Can pitted black or green
                        -olives, or combination,
                        -rinsed and drained

  Sprinkle yeast over warm water in a small bowl.  Add
  sugar, stir and set aside until yeast starts to bubble.
  Sift both flours and salt into large bowl.  Make a
  well in the center of flour mixture and pour in yeast
  and 2 tbsp. oil.  Stir to make stiff dough.  Knead on
  floured surface until smooth, about 15 minutes. Wash
  and oil the bowl with 1 tbsp. olive oil.  Return dough
  ball to bowl and turn to coat with oil.  Cover and let
  rise in a warm place until double in bulk, about 1
  hour. In a small skillet, saute onion in 2 tbsp. olive
  oil for 5 minutes over medium heat until soft.  Cool.
  Punch dough down and knead again on a well-floured
  surface.  Work onions and whole olives into dough as
  you knead. Oil a baking tray or 9-inch loaf pan.
  Shape dough into a ball and place on prepared tray or
  in pan.  Cover and let rise again in a warm place for
  1 hour. Preheat oven to 400 degrees.  Bake loaf for 1
  hour, until lightly browned. Cool on wire rack.
 


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