Black Olive Bread
June 3, 2007 by Marye Audet
Filed under Breads
This is a chewy, crusty country loaf that goes well with all foods greek or italian, or does an excellent job being the base for a number of sandwich fillings…Adjust the amount of coarsly cracked black pepper to your own taste.
1 envelope (2 1/2 teaspoons) active dry yeast or 2 teaspoons instant yeast
2 cups warm water (100° to 110°F)
2 1/2 cups (about) all-purpose unbleached flour
2 cup whole whole wheat flour
1/2 c gluten
1 Tbs coarse black pepper
2 teaspoons salt
2 tablespoons olive oil
1 1/2 cups flavorful black olives, such as Gaeta, pitted and coarsely chopped
Mix water, yeast, 2 c flour, pepper, and …read more
