Wednesday, January 16, 2008

Olive Bread

1 package yeast
2 teaspoons sugar
1/2 cup warm water
3 cups bread flour -- divided
1/2 cup cornmeal
3/4 cup yogurt -- plain, fat free
1/2 cup green olives -- chopped
1 tablespoon olive oil
1 teaspoon dried rosemary
3/4 teaspoon salt
cooking spray

Dissolve yeast and sugar in warm water in a small bowl; let stand 5 minutes. Combine yeast mixture, 1 1/2 cups flour, cornmeal, yogurt, olives, oil, rosemary, and salt in a large bowl. Beat at medium speed of a mixer until blended. Add 1 1/2 cups flour; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes). Place in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85"), free from drafts, 1 hour or until doubled in bulk. Punch dough down; turn out onto a lightly floured surface.
Let rest 5 minutes. Knead lightly. Roll into a 14 x 7-inch rectangle. Roll up starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 45 minutes or until doubled in bulk. Preheat oven to 375°F. Uncover dough; bake at 375° for 30 minutes or until loaf sounds hollow when tapped. Remove from pan immediately; cool on a wire rack.
- DeeDee

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