- 6 to 8 cups 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
- 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).
- 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.
- 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.
- 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).
Originally published as Olive and Tomato Bread in Test Kitchen Favorites 2004 2005, p36
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