2 teaspoons active dry yeast (do not heap
those spoonfuls, the bread rises over the bucket as it is)
2 tablespoons white sugar (honey works as a perfect substitute)
1 teaspoon salt
1 can of black olives (whole or chopped it doesn't matter)
3 tablespoons olive oil
1 tablespoon cornmeal or 2 tbsp flaxseed
2 teaspoons garlic powder
2nd LAST
ingredient to go in:
------ 3 cups un-bleached flour (or whatever flour you have)
LAST
ingredient to go in:
------ 1 1/4 cups warm water EXACTLY measured
Directions I just add the stuff and quick cook for 3 hrs in da machine BUT if you don't have a machine...
In a large bowl, mix together flour, yeast,
sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead
until smooth and elastic, 5 to 10 minutes.
Set aside, and let rise about 45 minutes, until it doubles in size.
Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30
minutes, until it doubles in size.
Round the dough on kneading board. Place
upside down in a bowl lined with a lint-free, well floured towel. Let rise until
double in size.
While the bread is rising for the third
time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees
F (260 degrees C).|
Gently turn loaf out onto a sheet pan that
has been lightly oiled and dusted with cornmeal.Bake loaf at 500 degrees F (260 degrees C)
for 15 minutes.
Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until
done.