3 -(up to)
3 1/2 c Bread flour
1 pk Active dry yeast
2 1/2 tb Sugar
1 ts Salt
1/3 c Lukewarm water
2 Eggs; beaten
1/4 Stick butter; softened
1 c Diced coarsely chopped
-olives (combine some
-Spanish olives stuffed
-with pimentoes with some
-ripe olives; pitted)
1 Egg yolk; beaten
Date: Tue, 13 Feb 96 7:24:39 EST
submitted by: PoohBearMe@aol.com
In a mixing bowl, combine 2 cups of flour with dry ingredients. Form a well
and pour in the warm water. With a wooden spoon, pull the flour into the
water and work into a batter. Add the beaten eggs and stir in. Add the
butter a little at a time. Stir in flour a cup at a time until dough is
workable. Knead for 8 minutes. Place the dough in a greased bowl and set
aside at room temperature to rise. When bread has doubled in bulk (about 1
1/2-2 hours) punch down. Place dough on a lightly floured work surface and
flatten into a rectangle. Let rest 5 minutes. Sprinkle well-drained olive
mixture over dough and press lightly into the dough’s surface. Roll up in a
jelly roll fashion and place, seam side down on a greased cookix sheet
sprinkled with cornmeal. Tuck ends under. Cover with wax paper and let rise
for about 30 minutes. Uncover and brush top of loaf with beaten egg yolk
and place in a preheated 350 degree oven. Bake 40-50 minutes. Best if
served warm, but okay cold-sliced thin and spread with cream cheese.
From the ‘RECIPEinternet: Recipes from Around the World’ recipe list.
Downloaded from Glen’s MM Recipe Archive,
Yields
12 Servings