Ingredients: |
Ingredients: 1 cup walnuts
1 package quicker rise yeast
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon black pepper
4 1/2 cups flour plus additional for dusting
3 tablespoons olive oil
3/4 cup Kalamata, olives, pitted, and chopped
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Directions: |
Directions:Coarsely chop walnuts. In a skillet cook walnuts over medium heat. Stir constantly until toasted. Remove skillet from heat. In a large bowl combine the yeast, salt, sugar, pepper, and 2 cups flour.
In a saucepan, heat oil and 1 1/2 cups water over low heat until very warm. With wooden spoon, stir liquid into flour mixture until well blended. Stir in 2 cups flour to make a soft dough. Turn onto a lightly floured surface; knead about 5?minutes, until smooth and elastic, working in about 1/2 cup more flour while kneading. Shape out into a ball. Cover loosely with plastic wrap; let rest 10 minutes.
Grease large cookie sheet. On lightly floured surface, with floured rolling pin, roll dough into a 15” x 12” rectangle; sprinkle with chopped olives and toasted walnuts. Start forming a short side, tightly roll dough, Jelly Roll fashion; pinch seemed to seal.
Place loaf seamside down on a cookie sheet; tuck ends under. With a sharp knife, make parallel 1/8” deep slashes into top of loaf. Cover loosely with plastic wrap; let rise in a warm place 15 minutes.
Meanwhile, preheat oven to 400°. Bake 35 - 40 minutes, until bottom of bread sounds hollow when lightly tapped with fingers. Cool on wire racks slightly to serve warm or cool completely to serve later. |
This recipe for Olive & Walnut Bread is from