Top Review by Jaylee
This is a nice, dense and moist bread. I halved the recipe and kneaded it in the bread machine using 1/3 whole wheat flour. I used dried rosemary- ground it in a spice grinder and used about 1/2 tsp. and it was PLENTY. I made a round, let it rise, and then cooked it in a dutch oven (cloche style) and it was a superb, crusty offering for fondue. I am looking forward to making sandwiches with the rest! Next time I will continue reducing the amount of rosemary, and add more olives. Texture and taste are bakery quality.
- 2 1⁄2 cups water (110 degrees F/45 degrees C)
- 2 tablespoons active dry yeast
- 1 teaspoon molasses
- 2 tablespoons olive oil
- 1 tablespoon salt
- 7 1⁄2 cups bread flour
- 1 cup kalamata olive, pitted and chopped
- 2 tablespoons chopped fresh rosemary
- 1 tablespoon sesame seeds (optional)
Directions See How It's Made
- Place water, yeast, and molasses in a mixing bowl; stir to mix.
- Let stand for a few minutes until mixture is creamy and foamy.
- Add olive oil and salt; mix.
- Add flour, about a cup at a time, until dough is too stiff to stir.
- Add olives and fresh herbs.
- Turn dough out onto a lightly floured board.
- Knead, adding flour as needed to keep from being sticky, until smooth and elastic.
- Place in well oiled bowl, and turn to coat the dough surface with oil.
- Allow to rise until doubled in bulk, about an hour or so.
- Punch the dough down, split into two pieces, and form into two round loaves.
- Place on greased baking sheet.
- Spray with cold water and sprinkle with sesame seeds if desired.
- Let loaves rise for 25 to 30 minutes.
- Bake at 400°F (205°C) for about 45 minutes, or until they are brown and sound hollow when tapped on the bottom.