Mediterranean Black Olive Bread You Have To Try

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Mediterranean Black Olive Bread

"You can range the taste of this bread together with your preference of olive - Kalamata, Amfisa, Arbequina, Niscoise ... ... ...."

Ingredients :

3 cups bread flour
2 teaspoons lively dry yeast
2 tablespoons white sugar
1 teaspoon salt
half of cup chopped black olives
three tablespoons olive oil
1 1/4 cups heat water (a hundred and ten degrees F/forty five levels C)
1 tablespoon cornmeal

Instructions :

Prep :	Cook : 15M	Ready in :

In a large bowl, blend collectively flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead till easy and elastic, five to ten minutes. Set apart, and allow upward thrust about forty five minutes, till it doubles in length. Punch down. Knead well once more, for about 5 to 10 mins. Let rise for approximately 30 minutes, until it doubles in length.
Round the dough on kneading board. Place the other way up in a bowl lined with a lint-free, nicely floured towel. Let upward push till double in size.
While the bread is growing for the 1/3 time, placed a pan of water in the bottom of the oven. Preheat oven to 500 stages F (260 ranges C).
Gently flip loaf out onto a sheet pan that has been gently oiled and dusted with cornmeal.
Bake loaf at 500 tiers F (260 degrees C) for 15 mins. Reduce warmness to 375 ranges F (a hundred ninety degrees C). Bake for 30 extra mins, or till accomplished.

Notes :

Reynolds® parchment may be used for simpler cleanup/elimination from the pan.

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