Number of servings :
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
1 tsp (5 mL) sugar
1-1/4 cups (300 mL) water, warm
1 envelope (8 g) active dry yeast (2-1/4 tsp/11 mL)
3 tbsp (45 mL) olive oil
3/4 tsp (4 mL) salt
4 cups (1000 mL) white flour
1/2 cup (125 mL) pitted kalamata olives, chopped
1/4 cup (50 mL) feta cheese, crumbled
1 tbsp (15 mL) fresh rosemary, chopped
2 tbsp (30 mL) cornmeal (optional)
Dissolve sugar in warm water in large bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in oil, salt, 2 cups (500 mL) of flour, olives, feta cheese, and rosemary to dissolved yeast mixture. Beat with wooden spoon or electric mixer until smooth and elastic. Stir in 1-1/2 cups (375 mL) of remaining flour gradually. If necessary, add more flour to make a soft dough which leaves sides of bowl.
Turn out onto floured board. Round up into a ball. Knead dough, adding more flour as necessary until smooth and elastic, yet slightly moist (8-10 minutes). Place in lightly greased bowl. Turn dough to grease top. Cover with greased waxed paper and tea towel. Let rise in warm place (75°- 85°F/24°- 29°C) until doubled (45-60 minutes). Punch down. Turn out onto lightly floured board and let rest for 10 minutes. Knead for 2-3 minutes. Shape dough into ball. Place on sheet sprinkled with cornmeal or greased. Cover with tea towel and let rise in warm place (75°- 85°F/24°- 29°C) until doubled (30-45 minutes). Bake at 400°F (200°C) on lower oven rack for 25-30 minutes. Cover top of loaf with foil during last 15 minutes if becoming too brown. For a crisp crust, brush bread with water during last half of baking time.
Makes 1 loaf.
Imported on 2011-01-20 16:41:26 — Original ID:744