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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 36 |
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This savory bread has a wonderful aroma and full flavor. It was an immediate hit with our Test Kitchen staff. Kristin Arnett, Elkhorn, Wisconsin Ingredients:
6 to 8 cups king arthur unbleached bread flour |
2 tablespoons sugar |
2 packages (1/4 ounce each) active dry yeast |
4 teaspoons salt |
3 cups water |
1/3 cup olive oil |
1 jar (8 ounces) pitted greek olives, drained and sliced |
1/2 cup oil-packed sun-dried tomatoes, chopped |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a large saucepan, heat water and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in olives and tomatoes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into thirds. Shape each portion into a loaf. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4. Bake at 375° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 3 loaves (12 slices each).
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